Lemon Icebox Pie with Marshmallow Meringue - Lemon Pie Receta
This lemon icebox pie with Eagle Brand Milk and Marshmallow Meringue comes together so easily and it tastes divine!
Servings: 8 servings
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.