Old Fashioned Lemon Icebox Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
• Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
• Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
• To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
• Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

Steps:

• 1. Crust Grease a 10 inch deep dish pie plate or line the bottom of a 10 inch spring-form pan and lightly grease the sides. Mix together:Press into the bottom and sides of the pie plate or to about 3/4 of the height of a spring form pan if you are using one. Bake for 10 minutes at 325 degrees F. Set aside to cool.
• 2. Whip to soft peaks:Set aside.
• 3. In the bowl of a stand mixer with the whisk attachment in place, add 9 extra large egg yolks 1/3 cup sugar Whisk at high speed until light, foamy and pale yellow in color, about 5 minute. Slowly whisk in: Two 10 ounce cans of sweetened condensed milk 1 cup lemon juice zest of 2 lemons finely minced (more or less to taste or for lighter lemon flavor, just omit it) Gently fold in the previously whipped cream. Pour into the prepared pie crust. Freeze overnight. Garnish with whipped cream, additional Nilla cookies and lemon zest before serving.