What is the liquid at the bottom of the lemon meringue pie?

Water seeping from meringue is practically always coming from the egg whites . There are a few standard things you can do to reduce it. First, do not overbeat. For some reason, recipes love to direct people to beat egg whites "to stiff peaks".

What is lemon chess pie made of?

While both are made with butter, sugar, and eggs , chess pie relies on an acid like lemon juice or vinegar to balance the sweetness, and is thickened by cornmeal for a pale yellow color. Buttermilk pie calls on buttermilk for its custardy base, along with all-purpose flour to thicken it.

How do you keep lemon pie filling from being runny?

Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out). Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn't start breaking down and "leaking" during chilling.

How do you keep the crust from getting soggy in a lemon meringue pie?

How do you keep lemon meringue pie from getting soggy? It's important to blind bake the crust (partially bake the crust without the filling) before adding the lemon filling and meringue , otherwise you'll have a soggy crust.

What is lemon pie filling made of?

You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie.

Penguin Pie – Smoked Haddock, Potatoes, Cheese & Onion Sauce | Brockleby's.

What is possum pie made of?

The dessert typically features a nut-crumb crust, a cream cheese layer, a chocolate layer, a vanilla layer and whipped cream or Cool Whip layer . It can be made in a baking dish or a pie plate.

Why is there liquid under my meringue?

If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue. As the pie cools, the steam condenses to form the sweet weeping (sometimes a pool) under the meringue .

How to stop weeping lemon meringue pie?

How To Keep A Meringue Pie From Weeping Choose a Dry Day. Use Superfine Sugar. Try a Swiss or Italian Meringue. Make Sure the Pie Filling Is Hot. Spread Meringue to the Edges. If All Else Fails, Use a Paper Towel. More Meringue-Topped Desserts. Nov 21, 2023

What is lemon meringue filling made of?

A lemon pie filling is the base for a lemon meringue pie. You make it with egg yolks, sugar, lemon juice, and zest , and fortify it with cornstarch so the filling holds its shape when you cut the pie.

What is it called when liquid accumulates between the meringue and pie filling?

weep—when liquid accumulates between meringue and pie filling because meringue was spread on cool filling. 16. yolk—round, yellow portion of egg; encased in thin membrane and floats within albumen.

Old Fashioned Lemon Icebox Pie (with Condensed Milk)

Last Modified: Apr 23, 2024 · This post may contain affiliate links

4.5 from 27 votes

Jump to Recipe Print Recipe

Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love.

This Old Fashioned Lemon Icebox Pie Recipe came from my podcast guest,AdrianMiller, aka the Soul Food Scholar. Make sure you listen to his episode as you try his mother's original recipe for Lemon Icebox Pie, as chronicled in an old recipe book curated by the ladies of Campbell Chapel African Methodist Episcopal Church.

Old Fashioned Lemon Icebox Pie (with Condensed Milk) - The Storied Recipe (1)

This recipe is for a classic Lemon Icebox Pie, andit is differentfrom many other recipes around the internet. This IS a delicious dessert for lemon lovers everywhere. The meringue topping may be a little extra effort - but it's also extra special these days!

Try this with other classic Southern recipes like Pimento Cheese, Candied Bacon, and Paul Prudhomme's Jambalaya!

Jump to:

To Bake or Not to Bake
Adrian's Memories of Mom's Lemon Icebox Pie
Top Tip
Look, Flavor, and Texture
Variations on Recipe
Instructions
More FAQ
Equipment
Storage
More Southern Recipes
More Pie Recipes
Listen to Adrian Miller's (The Soul Food Scholar's) Episode
Old Fashioned Lemon Icebox Pie
Follow The Storied Recipe in Your Favorite Player
How to Connect with Adrian Miller, Soul Food Scholar

Old Fashioned Lemon Icebox Pie (with Condensed Milk) - The Storied Recipe (2)

To Bake or Not to Bake

If you're looking for a super easy lemon icebox pie OR a no-bake pie recipe, I'll be completely honest... this isn't the absolute easiest or the quickest recipe you'll find on the internet. But! I'll stand by it as an authentic recipe from the Soul Food Scholar himself, Adrian Miller!

Most Icebox pie recipes are no-bake recipes.This IS a baked pie.
- If you make the crust, you'll bake it twice; if not, you'll bake it once to set the filling.
- Nevertheless, this is a great recipe for summer months - which is exactly when Adrian ate it as a child, at church picnics.
This recipe is made with Nilla Wafers(NOT Graham cracker crumbs.)
- But you can make it just as easily with a graham cracker crust! (Or even a pastry crust) If you love lemon desserts with a creamy texture, make this and choose any crust you want!

Old Fashioned Lemon Icebox Pie (with Condensed Milk) - The Storied Recipe (3)

Adrian's Memories of Mom's Lemon Icebox Pie

You can hear the nostalgia and flavor in Miller’s voice as he described it. He grew up with four siblings and always tried to cut the pie first so he got a decent-sized piece.

“You put it all together and you actually cook it, but then you refrigerate it,” he said. “I’m just telling you it is transcendent, especially in warm weather.”

Quoted fromColorado Public Radio News. Hear lots more from Adrian Miller in my interview with him.

Old Fashioned Lemon Icebox Pie (with Condensed Milk) - The Storied Recipe (4)

Top Tip

You'll have an easier time whipping the egg whites into a meringue if you remove them from the fridge earlier and let them get to room temperature!
Control the lemony flavor - for a super strong flavor, add more fresh lemon zest

Old Fashioned Lemon Icebox Pie (with Condensed Milk) - The Storied Recipe (5)

Look, Flavor, and Texture

Look:

A cheerful, cream bright yellow topped with fluffy white meringue with just darkened peaks
Imagine a key lime pie... except yellow 😉

Flavor:

Fresh lemon juice & lemon zest make this recipe perfect for lemon lovers
Be prepared for the sweetness of the condensed milk - the filling is super sweet, so feel free to go a little less on the sugar in the crust or topping
Nilla Wafers have a more subtle and well... vanilla'y flavor than Graham crackers

Texture:

Crumbly, rich crust with butter and cookies
A creamy filling of lemon juice and condensed milk
Light and frothy meringue with the outer crust of the top crispy.

Old Fashioned Lemon Icebox Pie (with Condensed Milk) - The Storied Recipe (6)

Ingredients & Substitutions

Pie Filling

Egg yolks (Save the whites for the meringue topping)
Sweetened condensed milk
Lemon juice (See note 1 on using juice from fresh lemons)
Grated lemon rind (zest) - Regular lemons are all I use! Meyer lemons are a little sweeter, less acidic, and more "orangey" flavored.

Crust

Nilla wafer crust
- The recipe calls for a store-bought crust, but I include directions for homemade in the recipe card.

Meringue Topping

Egg whites and sugar

Old Fashioned Lemon Icebox Pie (with Condensed Milk) - The Storied Recipe (7)

Variations on Recipe

Three things are constant across all Icebox Pie recipes: 1) a cookie crust 2) a creamy custard filling and 3) whipped light topping

Whipped cream > meringue
Graham cracker crust > Nilla wafer crust
Use a gingersnap crust, especially for a Thanksgiving or Christmas version of this pie.
No-bake dessert: With condensed milk, cream cheese, and fresh lemons. Topped with whipped cream and made in a graham cracker crust.Recipe from Little Spoon Farm.
This onehas neither meringue nor whipped cream, but a sour cream topping!
Use cool whip instead of whipping cream

Old Fashioned Lemon Icebox Pie (with Condensed Milk) - The Storied Recipe (8)

Instructions

The key word here is fluffy!! Take your time with each step and beat until FLUFFY!!

Beat egg yolks until light and fluffy. Add the sweetened condensed milk and beat until fluffy. The mixture will stand in peaks. Stir in lemon juice and grated lemon rind. Spoon filling into a crust made of crushed vanilla wafers and melted butter.
Beat egg whites until foamy. Gradually add sugar and beat until the mixture is stiff. Spoon on top of the lemon filling being careful to seal all edges. Bake at 350° for 10 minutes. Yields one 9-inch pie.
Refrigerate (it is called a lemon icebox pie!) for 2 hours.

Old Fashioned Lemon Icebox Pie (with Condensed Milk) - The Storied Recipe (9)

More FAQ

Why is it called lemon icebox pie?

My grandparents called their refrigerator an icebox as did many others of their generation. I think it was a Southern thing? Anyhow, you leave this pie in the fridge to chill for a nice *long* time!

Difference between lemon icebox pie and lemon meringue pie?

Equipment

A food processor helps if you're making your own crust, but you can always just put the cookies in a bag and whack at them with a rolling pin 😉
Stand mixer or handheld electric mixer with a whisk attachment will make it a LOT easier to whip the meringue.
9-inch pie plate OR - what's easier? - A tart pan or pie pan with a removable bottom

Old Fashioned Lemon Icebox Pie (with Condensed Milk) - The Storied Recipe (11)

Storage

How long should I refrigerate before serving?

At least 2 hours

How long can it stay in the refrigerator?

Overnight, for sure. Much more than 24 hours and the crust will start to get a little soggy.

Can I freeze it?

No, do not freeze. The meringue will turn runny upon defrosting.

Are there any parts of the process that can be done ahead of time?

You can zest lemons and squeeze lemon juice, then cover with plastic wrap until you're ready to use them.
You can even make the filling and refrigerate 24 hours in advance.
If you're making a homemade pie crust, you can also make that and refrigerate for up to 48 hours or freeze up to 2 months.

More Southern Recipes

Easy Fluffy Vegan Cornmeal Pancakes (Gluten Free Option)
Creamy Frozen Cranberry Salad Bites with Pineapple
Quick, Easy, Fast, Delicious Courgette Pancakes
Easy Soft Scones with Buttermilk {Plus a Quick Jam}

More Pie Recipes

Traditional Mincemeat Tarts 3 Ways (British Christmas Pies)
Pear and Pistachio Pie
Fatayer Recipe (Arabic Pies)
How To Make Puff Pastry Croissants At Home

Listen to Adrian Miller's (The Soul Food Scholar's) Episode

This recipe comes straight from a 1984 cookbook produced by the ladies of Campbell Chapel African Methodist Episcopal Church near Denver, CO. Adrian, a scholar, author, and special assistant to President Bill Clinton with his Initiative for One America, discusses the history of Soul Food, contributions of Black cooks to White House cooking, and his faith-based work on racial reconciliation.

Old Fashioned Lemon Icebox Pie

Recipe by Adrian Miller (The Soul Food Scholar), Guest of The Storied Recipe Podcast

4.5 from 27 votes

This old-fashioned Lemon Icebox Pie has a fresh, zesty lemony custard, soft meringue topping, and firm buttery cookie crust.

Course: DessertCuisine: Southern, Soul FoodDifficulty: Easy-Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Refrigerator Time

hours

Ingredients

Store Bought Crust
1 unbaked 9-inch vanilla wafer crust
OR To Make Own Crust
60 NILLA Wafers, finely crushed
1/3 cup butter, melted
1 tablespoon sugar
Filling
2 egg yolks
1 can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon rind (Feel free to add more.)
Meringue Topping
3 egg whites
1/2 cup sugar

Directions

If Making Own Crust
Place the Nilla wafers in a large back and crush with a rolling pin.
Combine wafers with a tablespoon of sugar and 1/3 cup of melted butter.
Make Filling
Beat egg yolks until light and fluffy.
Add the sweetened condensed milk and beat until fluffy.
Mixture will stand in peaks.
Stir in lemon juice and grated lemon rind.
Spoon filling into crust.
Make Meringue Topping
Beat egg whites until foamy.
Gradually add sugar and beat until mixture is stiff.
Spoon on top of lemon filling being careful to seal all edges.
Bake
Bake at 350° for 10 minutes.
Refrigerate
Let pie cool to room temperature, at least 45 minutes.
Put in refrigerator (the Icebox!) and let chill for at least 2 hours or overnight.

Notes

Make sure to listen to Adrian on The Storied Recipe Podcast, Soul Food, The White House, and Icebox Pie with Adrian Miller, the Soul Food Scholar while you make his Old Fashioned Lemon Icebox Pie recipe!