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Lemon Icebox Pie
8 h 40 m
EatingWell Test Kitchen
“Eating this pie is almost like eating frozen lemonade in graham-cracker crust.”
2 large eggs
1 cup sugar, divided
1 tablespoon freshly grated lemon zest
⅔ cup lemon juice
6 tablespoons warm water
2 tablespoons powdered egg whites
Pinch of cream of tartar
⅓ cup whipping cream
1 9-inch reduced-fat graham cracker crust
Mint leaves and lemon slices, for garnish
1Whisk eggs and ⅔ 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.
2Combine 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 ⅓ cup sugar, beating until stiff and glossy.
3Beat cream in a small chilled bowl with chilled beaters with an electric mixer on medium speed until soft peaks form. (Alternatively, use a chilled wire whisk.)
4With 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.
5Soften pie in the refrigerator for 20 to 30 minutes before slicing. Garnish with mint leaves and lemon slices.
Make Ahead Tip: Cover and freeze the pie for up to 1 week.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.