The Icebox Lemon Pie...now I just need an icebox.

I get these sudden urges - I have to bake something or else all I'll do is think about it.  My mind will be consumed with recipes and I'll search for new and delicious things to make.  Call it an obsession.  My family complains that my obsession makes them gain weight.  *rolls eyes*

Late last night, the urge struck me.  I looked through the cabinets of ingredients and really wasn't in the mood for cupcakes or cookies.  Really didn't want chocolate either - GASP, is she ill? I scanned my brain's recipe box and remembered a lemon pie recipe from a few years back...I've never made lemon pie...did I even like lemon pie?  I like lemon bars...so, sure!  

The recipe is very simple - you could even cut some of the time off by using a store bought graham cracker pie crust.  The homemade crust is so delicious, though.  Perfect amount of crunch, almost like that of a key lime pie crust.  Make the entire thing from scratch, at least once...ok?  

For the crust:

1/4 C unsalted butter

1 1/4 C graham cracker crumbs

1/4 C sugar

Place the butter in a 9-inch pie place and melt it in the oven while it preheats to 325°F.  Combine the graham cracker crumbs and sugar in a small bowl; once the butter is melted, remove pie plate from oven and sprinkle crumb/sugar mixture over the melted butter.  Mix with a fork until uniform, pressing firmly on the bottom and up the sides of the dish.  Place the pie crust back in the oven for 5 minutes; let cool.

For the filling:

3 egg yolks, slightly beaten

1 14oz can of sweetened condensed milk

1/2 C freshly squeezed lemon juice

While the crust is cooling, combine the egg yolks, the condensed milk and lemon juice in a small bowl.  Mix well with a fork or whisk and then gently pour the lemon mixture into the cooled pie crust.  Bake for 30 minutes at 325°F.  

After the 30 minutes of baking, remove the pie from the oven and reduce oven temp to 275°F.

For the meringue:

3 egg whites at room temperature

1/4 tsp cream of tartar

4 tbsp sugar

Beat the egg whites and cream of tartar with an electric mixer (a stand mixer is nice for this step) at high speed until foamy.  Add sugar, 1 tablespoon at a time, beating until stiff peaks form.  Spread the meringue evenly over the pie filling, sealing to the edge of the crust.  Bake an additional 15-20 minutes at 275°F or until the meringue is lightly browned.  Garnish with lemon peel.

Let cool for 15 minutes and then place in refrigerator - if you're like me and can't wait, put a slice in the freezer.  After about 10 minutes you should be good to go.  Then take your slice of pie, a fork and a napkin to a quiet room...sit, and enjoy.  The napkin is for dabbing the tears from your eyes, as you'll be overcome with emotion for eating something so delectable.  I won't tell anyone if you end up licking the plate.

I'm going to go to my room and think about what I've done.