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Strawberry-Lemonade Icebox Pie

The meringue topping is just right for the tangy, cool lemon filling (and provides a way to use the whites from the separated eggs). You can easily skip it in favor of whipped cream.

  • prep: 45 mins
    total time: 6 hours
  • servings: 10
Photography: Con Poulos




For the crust

  • Vegetable oil cooking spray
  • 9 to 10 graham crackers, broken into pieces
  • 1/4 cup sugar
  • Coarse salt
  • 5 tablespoons unsalted butter, melted

For the filling

  • 1 can (14 ounces) sweetened condensed milk
  • 2/3 cup strained fresh lemon juice (from 4 lemons)
  • 2 large egg yolks (reserve whites for meringue), plus 1 large egg, lightly beaten
  • Coarse salt

For the topping

  • 12 ounces strawberries, sliced (2 cups)
  • 3/4 cup sugar
  • 2 teaspoons fresh lemon juice
  • 3 large egg whites, room temperature (2 reserved from filling)

Cook's Note

Pie can be refrigerated overnight. Make meringue and berry topping just before serving.


  1. Step 1

    Preheat oven to 375 degrees. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground; measure 1 1/3 cups, and discard excess. Pulse cracker crumbs, sugar, and 1/4 teaspoon salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.

  2. Step 2

    Press crust evenly into bottom and up sides of pie plate using the bottom of a dry measuring cup. (Make sure the sides and rim of the crust are firmly pressed so they don't crumble when pie gets cut.) Freeze for 30 minutes.

  3. Step 3

    Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325 degrees.

  4. Step 4

    Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 teaspoon salt.

  5. Step 5

    Pour filling into warm piecrust. Bake until center is set, 25 to 30 minutes. Transfer to a wire rack, and let cool to room temperature. Refrigerate for at least 3 hours.

  6. Step 6

    Make the topping: Sprinkle berries with 2 tablespoons sugar and the lemon juice. Let stand for 30 minutes.

  7. Step 7

    Meanwhile, heat egg whites and remaining 1/2 cup plus 2 tablespoons sugar in the heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer, and whisk on high speed until medium peaks form, 8 to 9 minutes.

  8. Step 8

    Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned. Alternatively, use a kitchen torch to brown the top.

Martha Stewart Living, June 2011



Reviews (2)

  • bartshade 26 Jul, 2011

    The filling set up beautifully and had a bright lemony taste. Mine didn't seem too sweet. Cheated a litlle by using a ready-made shortbread crust--delicious!!

  • sierranorth 6 Jun, 2011

    Just delicious! I'm giving this five stars even though it is so sweet you need a tall glass of water or a light lemon spritzer to go with it. I will try reducing the sugar in part of the recipe next time - maybe the crust since graham crackers are already sweet.