I can’t claim the lady behind this ice box lemon pie with Eagle Brand Milk and marshmallow meringue. She is actually the grandmother of a friend of mine from church. I have never met her, but if she is anything like my friend D, she must be an absolute doll. Many thanks to her for this scrumptious lemon pie with marshmallow meringue!
Truth is, I haven’t had a grandparent since I was in elementary school. And I do pine away when I see friends of mine talk about cooking with their grandmas or using passed-down recipes from their grandparents. For today, I will get close by sharing this special lemon icebox pie recipe from my friend’s grandmother – with D’s permission, of course.
D and I worked together on a church committee that put together a new edition of church cookbooks a couple years ago. In that gem of a book, I have found several blog-worthy recipes such as this lemon icebox pie with Eagle Brand and marshmallow meringue.
Love Affair with Lemon Ice Box Pie
When I think of lemon ice box pie, I recall my trip to Russia several years back. After being there for nearly a month, I had SUCH a hankering for some American food. Some friends and I stumbled into this little coffee shop and found the manager had trained in New York City and spoke English. As we spoke to her in line, I saw the most gorgeous piece of ice box lemon pie behind the counter. Unfortunately, my friend saw it too and we both claimed it at the same time. Uggh. I was in no mood to share.
However, just as we arrived to the front of the line (which was a pretty short one) to order, an employee came and took the piece of lemon ice box pie away in a small box. Talk about a total Seinfeld scene. The manager said it had been for a to-go order and was the last piece. Just. My. Luck.
On the bright side, my friend and I had no reason to duke it out once the lemon pie was off the table…literally.
Making Ice Box Lemon Pie with Eagle Brand Milk
With this recipe for ice box lemon pie with Eagle Brand Milk, I make the graham cracker crust, the lemon pie filling, and the marshmallow meringue in around 30 minutes. This does not include cooling or chilling times.
The pie only needs about 20 minutes to bake so the pie is cooling on the counter in under an hour. Of course, since this is an ice box pie, it is best served after it chills several hours in the refrigerator.
How to Make Marshmallow Meringue
I had never even heard of a marshmallow meringue before seeing D’s recipe in the cookbook. I’ve had mixed luck with meringues in the past. I decided a different type of meringue was worth a shot.
Luckily, I am pleased with this marshmallow meringue recipe! The recipe starts out in the same way as traditional meringue with a tub of marshmallow cream added at the end.
It takes about five minutes for the peaks to form on my egg whites in my mixer for the meringue. After the five minutes, I add the marshmallow cream and have a perfect meringue!
The marshmallow meringue does seem to become more sticky the longer it remains in the refrigerator. I recommend serving the pie within 24 hours after baking. But you probably don’t have to worry. Once you and your family smell that icebox lemon meringue pie cooling on the counter, it won’t last much longer than that!
http://https://youtu.be/aEiYyqfSgDc
Lemon Icebox Pie with Marshmallow Meringue – Lemon Pie Receta
Ingredients
Graham Cracker Crust
- 2 cups Graham cracker crumbs
- ½ cup Granulated sugar
- 1 tsp Cinnamon
- 1 stick Butter
Lemon Pie Filling
- 1 can Sweetened condensed milk (I use Eagle Brand, but any brand will work.)
- 3 Egg yolks with whites reserved for meringue
- ½ cup Lemon juice, freshly squeezed or bottled lemon juice
Marshmallow Meringue
- 3 Egg whites
- 7 ounces Marshmallow cream (I use Kraft Jef-Puffed Marshmallow Creme – 7 oz jar.)
- 1 tsp Vanilla
Instructions
To Make Graham Cracker Crust
- Preheat oven to 350°.
- Add graham cracker crumbs, cinnamon, and sugar to a medium bowl.
- Melt butter in microwave.
- Add melted butter to crumb mixture and stir until well-combined.
- Spread in a 9 inch pie plate.
- Bake for 8 minutes.
- Allow crust to cool.
To Make Lemon Pie Filling
- Mix Eagle Brand Milk and egg yolks in a medium sized bowl..
- Add lemon juice and stir.
- Pour mixture onto cooled crust.
To Make Marshmallow Meringue
- Whip three egg whites together in mixer bowl until stiff peaks form.
- Add vanilla.
- Add jar of marshmallow cream and beat with egg whites.
- Top pie with meringue.
- Bake at 350 degrees for 20 minutes or until meringue gets a bit browned.
- Cool lemon pie in refrigerator for several hours until cold.
If You Like This Lemon Ice Box Pie, Check Out Our Other Pies
According to the Hubs, D’s grandmother’s Eagle Brand lemon meringue pie recipe needs to go into the rotation. That man knows his pie. Check out some of his other favorites below!
Coconut and Pineapple Cream Cheese Pie
Creamy Lemon Pie with Sour Cream
Linda G.
This Lemon Icebox Pie is so good. and easy to prepare. I make it at least once a week. My husband and I love it. Thank you for sharing this recipe 😋😊I haven’t shared it with any family members as of yet. But when I do, I’m sure it will be a favorite.
Amy
I’m so glad to hear you enjoyed it, Linda! We love it too!
Sue eison
Just made this pie as per your recipe; however, was confused about the jar of marshmallow cream. I had both the 7 oz jar & the 13 oz jar. Since you didn’t specify I used half the 13 oz jar, then decided to add more, until I used the entire jar. Tastes good but seems to have flattened out a bit. Which size jar did you use?
The Gifted Gabber
Hi Sue! I am sorry the recipe was not as clear as it should have been on the ounces. I will go and edit my recipe in just a moment to be more clear. I did not even realize there was a 13 oz. Kraft Jeff-Puffed Marshmallow Creme until tonight. I have always used the 7 ounce jar. I just checked back with my friend (the one with the grandmother who passed this recipe down), and she agreed that it is the 7 ounces. For me, this marshmallow meringue has never risen as high as traditional meringues, but it should have a little bit of a rise to it. I hope it is yummy, either way!
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Corey | The Nostalgia Diaries
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Elise Cohen Ho
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Kim @ The Baking ChocolaTess
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