Meyer Lemon Ice Box Pie Recipe

Preheat and prepare pan

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan or a 9-inch pie dish and line the bottom with parchment if desired for easy removal.

Combine the graham crumbs, 2 tbs granulated sugar and 1 tsp fine sea salt in a medium bowl. Stir in the melted butter until all crumbs are moistened and the mixture holds together when pressed.

Press the crumb mixture evenly into the bottom and about 1 inch up the sides of the prepared pan, packing firmly with the back of a measuring cup or the base of a glass to form a compact crust.

Bake the crust for 8–10 minutes until fragrant and set. Remove from oven and let cool while you make the filling. Leave oven on (you may use it later for keeping meringue briefly if preferred).

In a medium bowl whisk the egg yolks briefly to break them up. Add the sweetened condensed milk and whisk until smooth and combined.

Stir in the freshly squeezed Meyer lemon juice, Meyer lemon zest, 1/2 cup heavy cream, 1/2 tsp vanilla extract, and 1/4 tsp fine sea salt. Whisk until mixture is completely smooth and slightly thickened.

Taste and adjust: custard should be pleasantly tangy and sweet. If too tart, add up to 1–2 tbs more sweetened condensed milk. If too sweet, add a few drops more lemon juice.

Pour the lemon custard into the cooled graham crust, smoothing the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled and set.

While the pie chills (you can do this the same day), prepare the candied pecans. Line a baking sheet with parchment.

In a medium skillet over medium heat, melt 1 tbs unsalted butter with 3 tbs granulated sugar. When sugar begins to dissolve and bubble, add the pecan halves and a pinch of salt. Stir continually so nuts are evenly coated and sugar caramelizes lightly, about 3–4 minutes. Be careful not to burn.

Turn the pecans out onto the prepared baking sheet and spread into a single layer. Let cool completely; they will crisp as they cool. Roughly chop half of the pecans for scattering and leave some whole for decoration.

When ready to serve, sprinkle chopped candied pecans around the edge or in a small cluster on top of the meringue, and reserve a few whole halves for garnish. Grate 1 tsp Meyer lemon zest over the top for brightness.

Remove the chilled pie from the refrigerator and set on a heatproof surface. Ensure the custard surface is cold and set.

In a large, clean, dry bowl (preferably metal or glass) whisk the 4 room-temperature egg whites with 1/4 tsp cream of tartar and 1/8 tsp fine sea salt until frothy using an electric mixer on medium speed.

Gradually add 1 cup granulated sugar, a tablespoon at a time, while increasing mixer speed to high. Beat until glossy, stiff peaks form and the sugar is fully dissolved (rub a bit between your fingers to check — it should feel smooth, not gritty). Beat in 1/2 tsp vanilla extract.

Immediately heap or pipe the meringue over the chilled lemon custard, spreading to the edge to seal the meringue to the crust (this helps prevent weeping). Create peaks and swirls with the back of a spoon for an attractive finish.

Using a kitchen torch, carefully brown the meringue evenly until golden — take care not to scorch. If you don't have a torch, place the pie on a baking sheet and broil on high in the oven for 1–2 minutes, watching closely until the meringue is browned. Remove and cool for 10 minutes, then refrigerate until ready to serve (meringue is best served within a few hours).

Top with the candied pecans and a light dusting of grated Meyer lemon zest before serving.