Southern lemon meringue pie
Instructions:
Lemon pie is a staple in the South, especially in the hotter months.
Often referred to as “lemon icebox pie,” it is commonly kept in the
fridge and served cold as a refreshing ending to any meal. Of course,
you can purchase a lemon meringue pie at any grocery store and most
fast-food chains, but once you’ve had it made from scratch, all storebought
versions will pale in comparison.
This is a surprisingly simple pie to make, even with the homemade
cookie crumb crust. Feel free, though, to use a store-bought crust.
Those who don’t care for meringue can leave the pie “topless” or add
whipped topping in its place once the pie has baked and cooled.
8 servings
- Crust
- 1 box vanilla wafers
- 3 tablespoons sugar
- 6 tablespoons margarine
- filling
- One 14-or 15-ounce can sweetened condensed milk
- ½ cup lemon juice (fresh or bottled)
- 2 egg yolks
- meringue
- 3 egg whites
- ¼ cup sugar
- Crust
- Preheat the oven to 325 F. Crush half of the wafers (about 40). Stir in the sugar. Add the melted margarine and stir until well blended.
- Pat out into a pie plate.
- filling
- To make the filling, mix all the ingredients with an electric mixer until well blended. Pour into the crust.
- meringue
- To make the meringue, whip the egg whites until foamy with an electric mixer on high speed. Add the sugar.
- Continue beating on high speed until soft peaks form.
- Pour onto the top of the pie and spread to the edges to seal well. Bake at 325°F for 15 minutes, or until the top is golden.
- Allow to cool completely and refrigerate before serving if you like.