No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

advertisement

advertisement

Ingredients

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.

Directions

  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.

Source
Martha Stewart Living, June 2011

advertisement

advertisement

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.