Lemon ice box pie

Lemon ice box pie

By
From
Deep South
Serves
8
Photographer
Andy Sewell

There were always the same two choices of pie at Sunday dinner: lemon ice box and pecan. It’s a hard choice, so we often took a little of both.

The crumble makes enough for two pies. Store the excess in a tin and use it to make another recipe, such as Key Lime Pie.

Ingredients

Quantity Ingredient

For the graham cracker crumble:

Quantity Ingredient
170g unsalted butter
75g unsalted butter, melted, to finish the crust
60g light soft brown sugar
60g caster sugar
1 teaspoon honey
170g plain flour
75g wholemeal flour
1/4 teaspoon salt
1/4 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon

For the lemon curd:

Quantity Ingredient
120ml lemon juice, boil until reduced by a third
2 eggs
2 egg yolks
70g caster sugar
150g cold unsalted butter, cut into cubes

For the Italian meringue:

Quantity Ingredient
100g egg white
245g caster sugar
75ml water

Method

  1. First make the graham cracker crumble. Cream the 170g butter with the sugars and honey until pale and fluffy. Sift in the dry ingredients and mix to form a dough. Roll out on a lightly floured surface to 5mm thick. Lift on to a baking sheet and place in an oven heated to 160°C. Bake for 12–15 minutes, until set and lightly coloured. Leave to cool, then pulse in a food processor to create fine crumbs. Mix half the crumbs with the melted butter and press it over the base and sides of a 23cm pie plate (reserve the rest of the crumble for another use). Chill until firm.
  2. Meanwhile, make the lemon curd. Put the reduced lemon juice, eggs, yolks and sugar in a heavy-based pan and cook over a low-medium heat, whisking constantly, until thickened. Take off the heat and whisk in the cubes of butter, a few at a time. Cover and leave to cool slightly. Pour the curd over the base of the pie, return it to the fridge and chill thoroughly.
  3. For the Italian meringue, whisk the egg whites in a freestanding electric mixer until foamy. Add 20g of the sugar and continue to whisk until the whites form medium peaks. Meanwhile, put the remaining sugar in a heavy-based pan with the water and heat gently until dissolved. Raise the heat and boil, without stirring, until it reaches 110°C on a sugar thermometer. Gradually trickle this sugar syrup into the egg whites, whisking on a medium speed until stiff and glossy. Layer the meringue over the pie, then chill. Use a blowtorch to brown the meringue, if you like, before serving.
Tags:
American
Southern cooking
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