Lemon Ice Box Pie

I got a few requests to post the recipe for the pie I made over the weekend, so here it is!  I got it online...I think it's one of emeril's recipes:)


1 1/2 cups graham cracker crumbs
1 1/4 cups sugar
4 tbsp (1/2 stick) melted, unsalted butter
2 (14oz) cans sweetened condensed milk
1 cup fresh squeezed lemon juice
2 large eggs, seperated
4 large egg whites

Preheat oven to 350 degrees. 

In a medium bowl, mix together the graham cracker crumbs, 1/2 cup of the sugar, and the melted butter until the mixture resembles wet sand.  Firmly press the mixture across the bottom and up the sides of a 9-inch pie pan.  Place pie pan in center rack of oven and bake until the crust is brown and firm, about 15 minutes.  Let cool completely on a wire rack before filling.

In a separate bowl, whisk together the condensed milk, lemon juice, and egg yolks. Pour into the cooled pie shell.  Place pie in oven and bake until set, about 15 minutes.  Transfer to a wire rack to cool.

While the pie is baking, make the meringue by placing the 6 egg whites in a large clean bowl and beating them with an electric mixer until soft peaks start to form.  Slowly add the remaining 3/4 cup of sugar while beating constantly. Beat until stiff, glossy peaks form. 

Using a rubber spatula, spread the meringue evenly over the warm pie filling, smoothing out to the edges.  With a dull knife, make decorative peaks in the meringue.

Position rack in the upper third of oven and preheat the broiler.  Place the pie under the broiler and cook until the meringue is golden brown, about 1 minute. Make sure to keep an eye on this it will brown quickly!

Refrigerate until thoroughly chilled, at least 2 hours.