Lemon Icebox Pie
This Lemon Icebox Pie recipe is a slightly tart and creamy old fashioned pie. Refreshing lemon and meringue with a graham cracker crust. A perfect frozen dessert on a hot summer afternoon.
Servings: 6
Calories: 499kcal
Ingredients
- 12 ounces frozen whipped topping thawed
- 10 ounces jarred lemon curd
- 1 8 or 9 inch prepared graham cracker crust
- 3 large egg whites
- ½ teaspoon cream of tartar
- 4 teaspoons granulated sugar
Instructions
- In large mixing bowl, beat together the whipped topping and lemon curd using a mixer on medium speed until well combined. Pour into crust.
- In separate medium sized bowl, beat egg whites on medium speed until frothy (about 45 seconds). Add cream of tarter and continue mixing on medium speed for about 1 minute.
- Slowly add sugar and whip until peaks have formed and meringue is glossy. (about 1-2 minutes)
- Spread meringue on top of lemon mixture. Style as preferred. Place in oven on broil for 30 seconds-1 minute, just until top has browned lightly. Remove from oven.
- Cover and freeze for at least 4 hours.
Notes
- You can also use a homemade graham cracker crust if you prefer.
- For meringue: Use a clean, dry, mixing bowl. The egg whites will come to room temperature faster if they are out of the shell. Use fresh eggs. Separate by cracking and carefully pouring egg back and forth between egg shell halves over bowl. You can also place cracked egg into your hand and allow egg whites to slip through your fingers, leaving yolk behind.
- If you’re not up for making meringue, just top with more whipped topping.
- Store covered in freezer for up to 1 week.
Nutrition
Serving: 1g | Calories: 499kcal | Carbohydrates: 56g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Cholesterol: 63mg | Sodium: 271mg | Fiber: 1g | Sugar: 41g