Meyer Lemon Ice Box Pie Recipe

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0 votes | 2085 views
Servings: 8


Cost per serving $0.44 view details
  • 4 lrg Meyer lemons
  • 3/4 c. Sugar plus
  • 2 Tbsp. Sugar
  • 1 pch Salt
  • 2 1/2 c. Water
  • 2 x Egg yolks
  • 1/4 c. Cornstarch
  • 1 x Blind-baked pastry shell - (9-inch)
  • 3 x Egg whites
  • 2 c. Fresh blueberry coulis Powdered sugar in a shaker
  • 8 x Fresh mint sprigs


  1. In a saucepan, combine the lemon juice, 3/4 c. sugar, salt and 2 c. of water. Bring the liquid to a boil. In a small mixing bowl, whisk the Large eggs, cornstarch and remaining 1/2 c. of water, together. Spoon 1/2 c. of the warm liquid into in the egg mix, whisking constantly. Whisk the egg mix into the lemon mix and bring back to a boil. Cook the mix for about 4 min, or possibly till thick, whisking constantly. Pour the mix into the pie shell and cold completely.
  2. Using an electric mixer, fitted with a whip attachment, whip the egg whites till soft peaks form. Add in the remaining 2 Tbsp. of sugar and continue to whip till hard peaks form. Spread the mix proportionately over the pie. Place in the oven till the top is golden brown, about 3 to 4 min. Remove from the heat and cold. Spoon the coulis in the center of each plate. Place a piece of the pie in the center of the sauce. Garnish with powdered sugar and mint.
  3. This recipe yields 8 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 96g
Recipe makes 8 servings
Calories 32  
Calories from Fat 0 0%
Total Fat 0.05g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 23mg 1%
Potassium 21mg 1%
Total Carbs 8.23g 2%
Dietary Fiber 0.5g 2%
Sugars 3.53g 2%
Protein 0.18g 0%
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