Lemon Meringue Icebox Pie
This adaptation of alice waters's lemon meringue pie came to the times in a 1987 article in the sunday magazine it takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of:
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Recipe Summary Lemon Meringue Icebox Pie
Good for picnics.
Ingredients | Lemon Meringue Pie Recipes2 egg yolks1 (14 ounce) can sweetened condensed milk½ cup fresh lemon juice1 (9 inch) prepared graham cracker crust3 egg whites1 teaspoon vanilla extract4 ½ teaspoons white sugarDirectionsPreheat the oven to 350 degrees F (175 degrees C).In a large bowl, beat egg yolks and sweetened condensed milk with an electric mixer until doubled in volume. Gradually beat in the lemon juice while continuing to mix. Pour lemon mixture into graham cracker crust.In separate clean bowl, beat egg whites with vanilla extract until soft peaks form. Gradually beat in sugar, and continue beating egg whites until stiff peaks form. Spoon meringue on pie.Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool before serving.Info | Lemon Meringue Pie Recipesprep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
8
Yield:
1 pie
TAG : Lemon Meringue Icebox PieDessert Recipes, Pies, Custard and Cream Pie Recipes, Meringue Pie Recipes,
