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Southern Lemon Ice Box Pie

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This decadent deep-dish lemon icebox-meringue is a masterpiece and it makes me drool. I’ve tasted it once and it is unforgettable. Try it and you’ll know what I mean – there’s a lot of love in every single bite!

Old-fashioned Lemon Ice Box Pie – it’s a big, rich deep pie that all the others will be judged by from now on. This was one of the most decadent desserts at a recent dinner on the ground smorgasbord of Southern cuisine. Make this one just once and you’ll know why it is the Queen of Lemon Ice Box Pies.

Ingredients:

Crust:

  • 3 cups vanilla wafer crumbs
  • 1 stick butter

Filling

  • 6 eggs
  • 2 cans Eagle Brand milk
  • Juice of six lemons
  • Vanilla wafers to stand around the edges of pie.

Meringue:

  • 6 egg whites
  • 1/2 tsp. cream of tartar
  • 6 tbsp. sugar

Directions:

Crust:

Combine wafer crumbs and butter together thoroughly. Press into 9-inch deep dish pie plate. Chill until set.

Filling:

Separate eggs, reserving egg whites for meringue. Beat yolks and milk, add lemon juice; beat until smooth. Stand wafers around top of crust; pour lemon mixture into crust.

Meringue:

Beat whites and cream of tartar, when soft peaks form, gradually add sugar; beat until stiff. Pour meringue on pie and bake at 350 degrees until golden brown. This makes a large pie.

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