Lemon Meringue Icebox Pie

Ingredients and Weight:

For the Crust: * 1 1/2 cups graham cracker crumbs (1 sleeve) * 1/4 cup granulated sugar * 1/4 cup unsalted butter, melted

For the Lemon Filling: * 1 cup granulated sugar * 1/4 cup cornstarch * 1/2 teaspoon salt * 1 pint (2 cups) water * 1/2 cup freshly squeezed lemon juice * 2 tablespoons grated lemon zest * 4 large egg yolks * 5 tablespoons unsalted butter, cold and cut into small cubes

For the Meringue: * 4 large egg whites * 1/4 teaspoon cream of tartar * 1 cup granulated sugar

Preparation Time:

25 minutes

Cooking Time:

15 minutes for the filling

Difficulty Level:

3 out of 5

Preparation Method Steps:

For the Crust: 1. Preheat oven to 350°F (175°C). 2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9x13 inch baking dish. 3. Bake for 10-12 minutes until lightly golden brown. Let cool completely.

For the Lemon Filling: 1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. 2. Gradually whisk in the water, lemon juice, and lemon zest. 3. Bring to a boil over medium heat, stirring constantly. 4. Reduce heat and simmer for 1 minute until thickened. 5. In a small bowl, whisk together the egg yolks. 6. Gradually whisk about 1 cup of the hot lemon mixture into the egg yolks to temper them. 7. Transfer the tempered egg yolks back into the saucepan with the remaining lemon mixture. 8. Bring to a simmer and cook for 1 minute more, stirring constantly. 9. Remove from heat and stir in the cold butter cubes until melted. 10. Pour the lemon filling over the cooled crust.

For the Meringue: 1. In a clean bowl, use a mixer to beat the egg whites and cream of tartar until soft peaks form. 2. Gradually add the sugar and continue beating until stiff peaks form. 3. Spread the meringue over the lemon filling, sealing the edges along the crust. 4. Use a kitchen torch to brown the meringue tips for a classic look (optional).

Nutritional Information:

Per serving (1/8 of pie):

• Calories: 350
• Fat: 15 grams
• Saturated Fat: 8 grams
• Cholesterol: 100 mg
• Sodium: 200 mg
• Carbohydrates: 45 grams
• Protein: 4 grams

Dish Characteristics:

• Smooth and creamy lemon filling
• Light and airy meringue topping
• Sweet and tangy flavor
• Classic and elegant appearance

User Comments:

• "This pie was absolutely delicious! The lemon filling was perfectly balanced with the sweetness of the meringue."
• "I love how easy this pie is to make. It's perfect for when I want a homemade dessert without spending hours in the kitchen."
• "The browned meringue tips looked so impressive. It was almost too pretty to eat!"

Special Precautions and Tips:

• Do not overcook the lemon filling. If it cooks too long, it will thicken too much and become rubbery.
• Make sure the egg whites are at room temperature before whipping. This will help them reach their full volume.
• If you do not have a kitchen torch, you can brown the meringue under the broiler. Just keep a close eye on it so that it does not burn.