06 July 2013

Easy Summer Lemon Icebox Pie

From Denny:  Want to learn how to make a simple Southern summer favorite that is a comfort food classic?  This simple pie is a breeze and is always best with freshly squeezed lemon juice.  Summer is the time when lemons are plentiful and affordable so buy a whole bag and make several pies!  


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Before you cut the lemons just roll them around on the counter while pressing down on them with the palm of your hand.  That helps to release the juice easily when you cut it open.  Place a fine mesh sieve over a bowl and then squeeze the lemon juice with the sieve catching the seeds and extra pulp.

What also makes this a simple and easy recipe is you can finally use up that can of sweetened condensed milk sitting in your pantry since last Thanksgiving.  Most of the sugar for the pie is from the sweetened condensed milk so if you are low on sugar and don't have time to run to the store then this pie is for you!  



Easy Summer Lemon Icebox Pie 


From:  a traditional recipe from the old New Orleans Ponchartrain Hotel

Makes:  6 to 8 servings

Ingredients:
1 can sweetened condensed milk
1/2 cup freshly squeezed lemon juice, if not available use the bottled version
Grated rind of one lemon
2 large eggs, separated
8-inch baked pie shell
2 tablespoons sugar
Preheat oven to 350 degrees F.

Directions:
Blend condensed milk, juice, grated rind and egg yolks. Pour into cooled baked pie shell.
Beat egg whites until foamy. Add sugar gradually, beating until stiff but not dry. Cover filling with meringue and bake for 10 minutes, or until browned. Chill and serve cold.



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