Lemon Ice Box Pie

Revolutions. Sugar Shortages. Pioneers.

makes 1 large pie

Chef Taria Camerino

Crust

14.4 oz graham crackers, 1 box
12 oz butter, Banner

Gently melt the butter over medium-low.

Finely crush graham crackers. Mix butter into crumbs by hand. Evenly distribute and press mixture into a deep, stone pie plate. Chill.

Filling

6 egg yolks, Trippin’ Root Workshop
12 lemons
1 ½ cans sweetened condensed milk

Juice lemons and set aside.

Whisk yolks and milk together until fully combined. Add lemon juice in a very slow stream, whisking constantly. Continue adding and whisking until no juice is left. This process allows the acid to cook the yolks.

Pour into prepared crust. Chill overnight.

Meringue

6 egg whites
1 cup sugar
¼ cup water
1 blowtorch

In a stand mixer, whisk egg whites on low speed.

Combine sugar and water in a small pot. Heat to softball stage. To test for softball stage, keep a small container of ice water next to the range. Dip fingers into the ice water, then grab a small amount of the boiling sugar, and immediately plunge it (and fingers) back into the ice water. If you can form a soft ball of sugar in the ice water, the syrup is ready.

Softball stage is between 235 and 245 F. Reaching fingers into boiling sugar at this temperature is dangerous but can be performed without injury. Trained fingers are more precise than a thermometer. Do not attempt if you
have slow reflexes. The sugar will know if you’re scared.

When syrup is ready, increase stand mixer speed to medium-high. Pour syrup down the side of the bowl, not too fast, but not too slow.

Continue to mix on medium-high until the mixture forms stiff peaks.

Dollop meringue onto prepared pie. Spread and fluff with an offset spatula to make it pretty. Use a blowtorch to gently brown the meringue.

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