There is good lemon pie, and then there is this pie.
Ive tried plenty of lemon icebox pie recipes over the years and have an uncontested winner now.
I highly recommend you make your own.
You want fine crumbs.
Measure out 1 and 1/4 cups and set aside.
This mixture will be sandy and coarse.
If there are any large graham cracker bits, have a go at break them up.
Form Crust in Pan
Press the graham cracker crust mix into an ungreased round pie dish.
you could use an 8, 9 or 10-inch pie plate.
Use your hand to pat the crumbs into the bottom and sides of your cake plate.
The crust should be compact, but dont pat it down too much.
If you press too hard, the crust will not have the right crumbly texture.
Prebake crust
Bake crust for 10 minutes at 350 and allow to cool.
Using a mixer or whisk, stir until combined and slightly fluffy.
This takes about 3 minutes using a mixer on medium speed.
You will not want to make the meringue recipe below until the pie has chilled and set.
Meringue is also very easy to make.
Meringue Recipe
Preheat oven to 350 degrees.
Separate Eggs
Separate your egg whites and yolks while they are still cold.
Allow them to come to room temperature extra fluffy meringue.
Be careful not to over-whip your meringue.
There should be more meringue in the center than on the side of the pie.
The top should be golden brown.
