I love old fashioned ice-box cakes. Lemon pie is always a big winner. Lemon pie is a chilled, thick custard that can be topped by meringue. (That is, if you have the arm muscles or a mixer to whip it up.) Easy to make, the hardest part of this recipe is having the patience to wait for it to set and cool. It would be perfect to make the night before a party or a special meal.
Ingredients
- 1 14-ounce can of sweetened condensed milk
- 1/2 cup of lemon juice
- 2 tablespoons of lime juice
- 3 large egg yolks, well beaten
Directions
- Preheat your oven to 325 degrees Fahrenheit or 165 degrees Celsius.
- Combine beaten egg yolks, can of condensed milk and lemon and lime juices in a large bowl. Whisk until well combined.
- Pour filling into one 8 or 9-inch single pie crust. Bake 35 minutes until it’s firm.
- Cool for one hour, then let chill in the fridge for at least 2. This will keep meringue-less for a couple of days in the fridge.
Thoughts for the Day:
- There are many variations of this recipe everywhere. I like my version because it combines both lemon and lime juices so that the lime flavor really brings out the lemon. You could eliminate the lime juice altogether for a more subtle lemon taste.
- I highly recommend my easy pie crust to go with this recipe. The flaky pie crust and thick custard go very well together. Or you can use tartlet pans if you prefer, there’s no change on the bake time.
- Most meringue recipes call for 3 egg whites anyways so save your egg whites if you want a garnish!