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The solution? Aimee Broussard’s No-Bake Lemon Icebox Pie. And while we still crave homemade desserts at any time of year, the last thing we want right now is that extra heat emitted by our ovens. Serve room temperature or refrigerated.It’s no secret that the summer months in south Louisiana are known for being unbearably hot. Let pie cool for at least two hours before cutting and serving. If meringue is browning too quickly, cover loosely with a tent.
![lemon icebox pie lemon icebox pie](https://www.savingdessert.com/wp-content/uploads/2011/03/Lemon-Icebox-Pie-5.jpg)
Whip the eggs for 4-5 minutes or until stiff peaks are formed and the meringue is smooth and fluffy.Īfter the pie has been in the oven for 10 minutes, pull it out and quickly top it with the fresh meringue making sure to cover the entire pie filling and touch the edges of the graham crust to prevent shrinkage.īake for another 20 minutes or until the top of the meringue is lightly golden brown. If you add the sugar too quickly the egg whites will deflate. Slowly add sugar in one tablespoon at a time over a 3 minute period giving the egg whites time to absorb the sugar and dissolve it as its incorporated. In a stand mixer or a hand held mixer, beat the egg whites, vanilla bean paste and cream of tartar on medium high speed until the eggs whites start foaming heavily, about 60-90 seconds. Place the pie in the oven and bake for 10 minutes while you prepare the meringue topping. Place the prepared pie crust on a rimmed baking sheet and pour the filling into the pie crust. Then slowly whisk in the lemon juice and condensed milk mixture until combined. In a large bowl, whisk the zest with the egg yolks until light and pale, about one minute. In a medium bowl, whisk the condensed milk with the lemon juice, then set aside.
Lemon icebox pie cracker#
Press the graham cracker mixture into a 9-inch pie plate, using a measuring cup to press the crust into the pan and up the sides. When you’ve reached coarse dust consistency, slowly incorporate butter until you’ve reached a consistency that when pressed together in your fingers still holds its shape. Pulse the graham crackers in a food processor (or beat in a freezer bag with a rolling pin) with the salt, sugar and cardamom. It’s a guaranteed crowd pleaser–even if the crowd is you and yourself!ĭaring Down South Lemon Ice Box Pie topped with Meringue Homemade vanilla bean whipped cream is a must when serving these as well. Whatever berry is in season, I’ll typically macerate those with some sugar, citrus zest, and liqueur, wrap it in pie crust and then bake until browned for a quick dessert. I always have a homemade all-butter pie crust wrapped up tight in my freezer that can be thawed in an instant to make a farmers’ market fresh berry hand pie. Somehow we’ve been lucky to have some famed Charleston and Nashville expats (like O-Ku and Five Daughters Bakery) settle into town, which means I get to experience exciting restaurants without leaving the city.īesides this pie, do you have a favorite or go-to dessert recipe?Īny sort of fresh berry hand pie. It gets better in so many ways every season! It’s like I’m constantly moving into a new city with all the exciting restaurants, hotels, bars, bakeries, and shops that keep coming into town! What’s your favorite thing about living in Atlanta? “All hat, no cattle.” I know this is another iteration of “All bark, no bite,” but this version absolutely tickles me to tears every time I say it out loud! So when I started blogging, it was natural to combine photojournalism with recipe creation on my own platform, Darling Down South. I have always found great comfort in experimenting with a recipe and seeing the delight those treats bring to my friends and family who enjoy it with me.
![lemon icebox pie lemon icebox pie](https://assets.epicurious.com/photos/558976f374cbe9ed7c20f9e4/master/pass/6x4-1.jpg)
I’ve written a couple of articles for a local Atlanta publication and hope to be able to find new opportunities in the future with larger publications.Īs for baking, I’ve been the designated dessert maker in my family for as long as I can remember. I started my blog as a way to enter the digital media world to build up my online presence enough to parlay that to opportunities for freelance writing and working with magazines. Out of college (and to this day) I work in a finance-based corporate job, however, I’d always dreamed of working at a magazine and/or in the digital marketing space. How did you get your start in both blogging and baking? On Cynthia: Sailor Stripe Ruffle Ponte Tee