Lemon Ice Box Pie Recipe (2024)

FAQs

What is lemon icebox pie made of? ›

This No-Bake Lemon Icebox Pie is made with sweetened condensed milk, cream cheese and fresh lemons. It's a delicious, make-ahead dessert that takes less than 10 minutes to put together. The perfect pie for lemon lovers and lazy bakers!

Lemon icebox pie filling is a creamy custard concoction whereas the filling of a lemon meringue pie is more of a lemon curd and while lemon icebox pie is made in a graham cracker crust, lemon meringue pies call for classic pie crust.

Icebox pies were originally kept cool in an icebox, used to store perishables when most farming households in the United States had neither electricity nor refrigeration. Because they required no baking they were popular during the summer when it was too hot to bake.

Yes, lemon meringue pie should be refrigerated. To prevent foodborne illness, never let it sit at room temperature for more than two hours. To store lemon meringue pie without messing up the meringue, place two toothpicks in the pie. Loosely cover it with storage wrap and store in the refrigerator for up to two days.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.

Water seeping from meringue is practically always coming from the egg whites. There are a few standard things you can do to reduce it. First, do not overbeat. For some reason, recipes love to direct people to beat egg whites "to stiff peaks".

If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue. As the pie cools, the steam condenses to form the sweet weeping (sometimes a pool) under the meringue.

Humid weather or a rainy day can cause the sugar in the meringue to absorb extra moisture in the air and turn sticky or form small, syrupy beads. If you can, choose a dry, sunny day to make a meringue. Let it cool completely before slicing and serving.

Fruit pies taste bright and clean, sweet without being sugary, with real fruit flavor shining through. But the star may be the Minnesota Maple, featuring a gooey base of maple syrup and oatmeal, topped and baked with toasted coconut.

Where did icebox ice come from? ›

Many items donated to the museum – including the icebox, which dates to the days of ice harvesting – have a great story and rich history behind them. The New England ice trade, developed by Frederick Tudor, would cut ice from local ponds and rivers to be stored in underground ice pits and ice houses.

noun. a confection made from such prepared ingredients as cookies or whipped cream that requires no additional baking but is chilled in a refrigerator before serving.

Avoid storing the pie outside of the refrigerator for more than 2 hours. Once you've served a few slices of the pie, return the remaining pieces to the refrigerator to prevent bacteria growth. Never leave the pie sitting at room temperature for long periods of time.

Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it. After a few hours, however, it will need to be refrigerated.

Lemon meringue pie is best made and served on the same day.

Ingredients: EITHER: Water, Apple (23%), WHEAT Flour (contains Calcium Carbonate, Iron, Niacin, Thiamin), Vegetable Oils (Palm Oil, Rapeseed Oil), Sugar, Modified Corn Starch, Dextrose, Salt, Lemon Juice Concentrate, Spices (Cinnamon, Nutmeg), Flavourings, Cassia Extract.

You will love this gorgeous homemade lemon meringue pie, made from scratch. With a crisp and buttery shortcrust pastry base, a smooth and creamy lemon filling and clouds of fluffy Italian meringue, it is sweet, zingy and impossible to resist!

This meringue pie topping, known as a French or common meringue, is a simple combination of egg whites whipped with sugar.