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#LEMON ICE BOX PIE CRACKER#

With a dull knife, make decorative peaks in the meringue.Using a rubber spatula, spread the meringue evenly over the warm pie filling, smoothing out to the edges so the meringue won't pucker or get runny during baking.Be careful not to overbeat the meringue, as it will appear grainy or clumpy instead of smooth and glossy and will be difficult to spread. Slowly add the remaining 3/4 cup of sugar while beating constantly.While the pie is baking, make the meringue by placing the 6 egg whites in a large clean bowl and beating them with an electric mixer until soft peaks start to form.Remove from the oven using oven mitts or pot holders and transfer to a wire rack to cool. Using oven mitts or pot holders, place pie in oven and bake until set, about 15 minutes.In a separate bowl, whisk together the condensed milk, lemon juice, and egg yolks.Using oven mitts or pot holders, carefully remove the pie crust from the oven and let cool completely on a wire rack before filling.Using oven mitts or pot holders, place pie pan in oven and bake until the crust is brown and firm, about 15 minutes.With clean hands, firmly press the mixture across the bottom and up the sides of a 9-inch pie pan.

#LEMON ICE BOX PIE CRACKER#

In a medium bowl, mix together the graham cracker crumbs, 1/2 cup of the sugar, and the melted butter until the mixture resembles wet sand.

Position rack in center of oven and preheat the oven to 350☏.

Cut your lemon in half widthwise and push it into the pointed top of the juicer. It’s perfect for measuring out anything from 1 tablespoon to 1/3 cup of juice. Use a juicer – This is my favorite little citrus juicer. The heating of the lemon starts to break down the membranes inside the lemon making them burst and release their juices.

Microwave it – You should always use room temperature lemons when you’re juicing them but it also helps to microwave for 15-20 seconds before juicing.

This helps to soften up the inside of the lemon and get the juices flowing. Roll your lemon – Turn your lemon on its side and press down on it with the palm of your hand while rolling it back and forth two or three times. To get the most out of each lemon here are some tips for juicing lemons. Lemons typically have 3-4 tablespoons of juice in each one.

Lemon Cupcakes with Lemon Buttercream Frosting.

If you love lemon desserts as much as we do you might also enjoy these: If overnight isn’t possible, chill it for at least 6 hours. Once baked, remove the pie from the oven and let it cool completely before covering it with plastic wrap and placing it in the refrigerator overnight. Once the crust has cooled, pour the lemon pie filling into the crust, and bake for 25-30 minutes or until the edges are set and the middle jiggles slightly. While the crust bakes and cools mix the rest if the ingredients together in a bowl.

Bake crust for 10 minutes then remove from oven and let cool. You can also buy a premade graham cracker pie crust and skip this step. Pat the graham cracker mixture into a greased pie plate making sure to go up the sides to create a nice crust. Add melted butter to mixture and mix thoroughly. In a bowl mix together graham cracker crumbs and sugar.