Lemon Icebox Pie Recipe
The most popular of Bob Syke’s Bar B Q icebox pies
Makes one 9 inch pie
1 ½ cups graham cracker crumbs
6 tablespoons margarine, melted
½ cup fresh lemon juice
1 Tablespoon cornstarch
1 14 ounce can sweetened condensed milk
4 large eggs, separated
¾ cup sugar
Combine crumbs and margarine in large bowl. Press mixture into 9 inch diameter glass pie dish, coating completely.
Whisk lemon juice and cornstarch in heavy medium saucepan. Whisk in condensed milk and egg yolks. Stir over medium heat until mixture boils and thickens about 8 minutes. Continue to boil 1 minute longer, stirring constantly. Spoon hot filling into crust. Cool completely. Can be made 6 hours ahead. Cover; chill.
Preheat oven to 450 degrees, using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar and beat mixture until stiff and glossy. Spoon meringue over filling, covering completely and sealing at crust edges. Bake until meringue is golden, about 7 minutes. Cool Completely. Can be made 3 hours ahead; refrigerate.
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