The filling in this pie has a tart and sweet flavor akin to a lemon bar. If you want to avoid a meringue I believe this pie would do just fine with whip cream or cool whip topping. I did make a few tweaks to this recipe regarding the meringue and bake temp but overall this recipe was 10/10. I will absolutely be making this again.
Lemon Ice Box Pie
6 eggs, whites, and yolks separated
14 oz sweetened condensed milk*
1/2c fresh lemon juice
1/4 tsp cream of tartar**
1 pie crust***
Preheat your oven to 300. Thoroughly combine your egg yolks and condensed milk slowly add in your lemon juice and beat together for a few minutes. Pour the filling mixture into the pie crust and bake until the filling is just slightly wobbly (about 30-40 minutes).
While the pie bakes make your meringue****. In a stand mixer or a bowl with a hand mixer start whipping your egg whites until foamy. Add in the cream of tartar and start streaming in the sugar while the mixer runs. Once the sugar has been added continue beating the egg whites until stiff peaks form.
Once the pie looks ready gently top the pie with the meringue and be sure to spread it right up against the crust edges. Increase your oven temp to 350 and bake until the meringue is set and golden brown about 10-15 minutes. Let the pie cool completely and refrigerate overnight before enjoying.
*If wanting to make this dairy-free use any condensed milk alternative you like and whisk in 1tbsp of cornstarch to your lemon juice before adding it to help it set.
**This recipe doesn’t call for cream of tartar for the meringue I just added it for extra stability. Feel free to leave it out
***This recipe can use a traditional pie crust or graham cracker crust. If using a pastry crust blind-bake it before adding the filling to help prevent a soggy bottom crust.
****If you want to skip the meringue just bake the pie till the filling looks set, cool to room temp then refrigerate overnight and top with whip cream or cool whip.