Lemon Ice Box Pie
Kelly Smith Howard (originally from Betty Jones Smith)
Jane Lumpkin Clotiaux (originally from Juanita Lumpkin Doolittle)
Yield: 8 servings
3 eggs, separated
1/4 cup fresh lemon juice
1 pkg graham crackers* (or vanilla wafers)
1/2 stick of butter
1 (14oz) can sweetened condensed milk
Dash of salt
2/3 cup of sugar
Lemon extract
1/2 tsp vanilla extract
1/2 tsp cream of tartar
Crack eggs and separate whites and the yolks into two separate bowls — let adjust to room temperature while working on the lemons and graham cracker crust.
Crush one package of graham crackers (usually three per box) in a Ziploc bag with a rolling pin.
In a pan, slowly melt 1/4 cup butter (half a stick). Turn off the heat, and add the crushed graham crackers and stir. Add 1/3 cup sugar and stir some more. Place mixture into a pie dish and press into shape along the bottom and sides of the pan.
Beat or whisk the egg yolks (which should be room temperature now) with a dash of salt and 1/4 cup lemon juice. Add one can of sweetened condensed milk, and beat until smooth. Add 1/4-1/2 tsp of lemon extract and beat it into the mixture.
Pour lemon mixture into the pie crust.
In a glass or metal bowl, beat egg white with 1/2 tsp Cream of Tartar. Add 1/3 cup sugar gradually. Once it gets tall, add 1/2 tsp vanilla extract and beat until stiff.
Smooth the meringue on top of the lemon filling, and place into the oven to bake for 10-12 minutes at 375˚F.
Cool to room temperature, then place in the refrigerator to cool completely before serving.
Jane Lumpkin Clotiaux (originally from Juanita Lumpkin Doolittle)
Yield: 8 servings
This is my Grandma Betty’s recipe — it’s a popular request for any special occasion in our family. —Kelly Smith Howard (March 2009)
To create my sister Juanita’s version, substitute vanilla wafers for the graham crackers. —Jane Lumpkin Clotiaux (Nov 2010)
3 eggs, separated
1/4 cup fresh lemon juice
1 pkg graham crackers* (or vanilla wafers)
1/2 stick of butter
1 (14oz) can sweetened condensed milk
Dash of salt
2/3 cup of sugar
Lemon extract
1/2 tsp vanilla extract
1/2 tsp cream of tartar
Crack eggs and separate whites and the yolks into two separate bowls — let adjust to room temperature while working on the lemons and graham cracker crust.
Crush one package of graham crackers (usually three per box) in a Ziploc bag with a rolling pin.
In a pan, slowly melt 1/4 cup butter (half a stick). Turn off the heat, and add the crushed graham crackers and stir. Add 1/3 cup sugar and stir some more. Place mixture into a pie dish and press into shape along the bottom and sides of the pan.
Beat or whisk the egg yolks (which should be room temperature now) with a dash of salt and 1/4 cup lemon juice. Add one can of sweetened condensed milk, and beat until smooth. Add 1/4-1/2 tsp of lemon extract and beat it into the mixture.
Pour lemon mixture into the pie crust.
In a glass or metal bowl, beat egg white with 1/2 tsp Cream of Tartar. Add 1/3 cup sugar gradually. Once it gets tall, add 1/2 tsp vanilla extract and beat until stiff.
Smooth the meringue on top of the lemon filling, and place into the oven to bake for 10-12 minutes at 375˚F.
Cool to room temperature, then place in the refrigerator to cool completely before serving.
*Of the three packages in a box of graham crackers, you’re crushing one.