Mama’S Lemon Icebox Pie

1. 1

   To make the crust, combine the crushed Granita with the melted butter and firmly press the crumb mixture evenly on the bottom and sides of two 9 inch pie plates. Bake at 350F (180C) for 7 minutes and let cool before pouring the pie mixture into it.

2. 2

   Lightly whisk 6 egg yolk little and add condensed milk to the egg yolks and stir a little again. Pour juice from the lemons on top and let it sit a while as you make the meringue topping.

3. 3

   To make the meringue, whip the egg whites until stiff with cream of tartar. Add vanilla and sugar.

4. 4

   Stir the lemon juice into the condensed milk mixture until well combined.

5. 5

   Pour the lemon mixture into 2 pie crusts and top with the meringue.

6. 6

   Bake at 400F (200C) until slightly browned.

7. 7

   Let the pie cool and then place in the fridge until ready to serve.

8. 8

   Notes:

9. 9

   When serving, dip the knife in cool water before slicing to get a clean cut on the meringue.

* Per serving · 4 servings · Values may vary.

No additional tips available.