Lemon icebox pie. Cooking with Brenda Gantt

Preheat the oven to 400°F.

Poke holes in the pie crust with a fork to prevent it from swelling.

Place the pie crust in the oven to bake for about 10-12 minutes until brown.

Juice the lemons to obtain 1/2 cup of lemon juice, using 3 lemons in total.

Strain the lemon juice to remove seeds and pulp using a strainer.

Separate the yolks from the whites of 3 eggs, placing the yolks in a bowl with the sweetened condensed milk.

Mix the egg yolks and sweetened condensed milk together until well combined.

Pour the lemon juice into the egg yolk and sweetened condensed milk mixture and stir well.

Allow the baked pie crust to cool slightly before pouring the filling into it.

Place the filled pie in the refrigerator to set up while preparing the meringue.

Make sure the egg whites are at room temperature and free of yolk before whipping.

Use a mixer to beat the egg whites on high speed until stiff peaks form.

Equipment Needed

Spice Level: