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.
