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20 minute dinner recipes

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Lemon Icebox Pie


From EatingWell:  July/August 1998

Eating this pie is almost like eating frozen lemonade in graham-cracker crust.

10 servings | Active Time: 40 minutes | Total Time: 8 hours 40 minutes (includes chilling and freezing)



  1. Whisk eggs and 2/3 cup sugar in a heavy, medium, nonreactive saucepan until smooth. Whisk in lemon juice. Cook over low heat, whisking constantly, until slightly thickened, 7 to 10 minutes. (Do not let mixture come to a simmer.) Pour through a fine-mesh sieve into a bowl. Stir in lemon zest. Place plastic wrap directly on the surface of the filling and refrigerate until thoroughly chilled, about 2 hours.
  2. Combine warm water, powdered egg whites and cream of tartar in a mixing bowl. Stir gently until egg whites are dissolved, about 2 minutes. Beat with an electric mixer on medium-high speed until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff and glossy.
  3. With a rubber spatula, gently fold chilled lemon mixture into beaten egg whites; fold in whipped cream. Pour filling into crust and smooth the top. Freeze, uncovered, until firm, about 1 hour. Cover and freeze for at least 6 hours more.
  4. Soften pie in the refrigerator for 20 to 30 minutes before slicing. Garnish with mint leaves and lemon slices.


Per serving : 219 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 51 mg Cholesterol; 32 g Carbohydrates; 5 g Protein; 0 g Fiber; 154 mg Sodium; 103 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate, 1/2 fat

Tips & Notes