Lemon Icebox Pie

1 Review
From: EatingWell Magazine July/August 1998

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

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2 large eggs
  • 1 cup sugar, divided
  • 1 tablespoon freshly grated lemon zest
  • 2/3 cup lemon juice
  • 6 tablespoons warm water
  • 2 tablespoons powdered egg whites
  • Pinch of cream of tartar
  • 1/3 cup whipping cream
  • 1 9-inch reduced-fat graham cracker crust
  • Mint leaves and lemon slices, for garnish

Preparation

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  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. Beat 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.)
  4. 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.
  5. Soften 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.

Nutrition information

  • Per serving: 249 calories; 9 g fat(3 g sat); 0 g fiber; 37 g carbohydrates; 5 g protein; 20 mcg folate; 46 mg cholesterol; 30 g sugars; 0 g added sugars; 334 IU vitamin A; 7 mg vitamin C; 21 mg calcium; 1 mg iron; 154 mg sodium; 100 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, 1/2 fat

Reviews 1

July 31, 2011
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By: bandit15
Refreshing! Very good and refreshing summertime treat. Don't be intimidated by making your own lemon curd; it's easy and the results are well worth it. Also good with lime instead of lemon. I've never have leftovers at parties :-)