Lemon Icebox Pie
From EatingWell: July/August 1998
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
- 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
- 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.
- 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.
- 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.
- Soften pie in the refrigerator for 20 to 30 minutes before slicing. Garnish with mint leaves and lemon slices.
Tips & Notes
- Make Ahead Tip: Cover and freeze the pie for up to 1 week.
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.
Carbohydrate Servings: 2
Exchanges: 2 other carbohydrate, 1/2 fat
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- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- July/August 1998