Meyer Lemon Ice Box Pie Recipe
Graham cracker Crust, Meyer Lemon Custard, Toasted Meringue, Candied Pecans coffee
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Ingredients
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Graham Cracker Crust
Meyer Lemon Custard
Toasted Meringue
Candied Pecans
Method
Graham Cracker Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a bowl, mix together the graham cracker crumbs, granulated sugar, melted butter, and salt until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and let cool.
Meyer Lemon Custard
- 2
Make the Custard
In a saucepan, whisk together the Meyer lemon juice and zest, sugar, eggs, butter, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble, about 8-10 minutes. Once thickened, pour the custard into the cooled graham cracker crust, smoothing it out evenly. Allow it to cool in the refrigerator for at least 2 hours until set.
Toasted Meringue
- 3
Prepare the Meringue
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form and the mixture is glossy. Spread the meringue over the cooled lemon custard, making sure to seal the edges. Use a kitchen torch or broiler to lightly toast the top of the meringue until golden brown.
Candied Pecans
- 4
Make the Candied Pecans
In a saucepan, combine the chopped pecans, granulated sugar, water, and salt. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture thickens, about 5-7 minutes. Spread the pecans onto a baking sheet lined with parchment paper and let them cool completely.
