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Recipe | Icebox Lemon Pie | レモンパイ

I love this pie! It’s the perfect combination of mouth puckering lemon, flaky buttery crust and sweet, creamy clouds of meringue. Plus, I added a thin layer of hibiscus strawberry honey rose syrup (wow, that’s a mouthful) to send the taste sensations out of this world.

Not that you need any excuse to make this pie, but for me, pie is the quintessential food to celebrate the beginning of summer and my icebox version is a great way to enjoy a cool + refreshing dessert.

The crust and lemon curd can be made ahead of time and the meringue can be put together while the pie sets in the freezer.

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Basic Pie Crust Recipe

For the lemon curd | makes about 3 cups


4 eggs and 4 egg yolks, keep egg whites for the meringue
1 c honey
2 tbsp lemon zest (aprox. 4 lemons)
1 c lemon juice, fresh is best, but store bought is also fine
2 tbsp full fat coconut milk
1 c high quality unsalted butter, cubed


In a medium heatproof bowl, whisk together eggs, honey, lemon zest, lemon juice, and coconut milk. Put bowl over a medium sauce pan of simmering water and whisk continuously until the curd begins to thicken (make sure the bowl is not touching the water). Mine came together in about 13 minutes, but it can take anywhere from 10 to 20 minutes. You’ll know it’s ready when it coats the back of a spoon. Remove from heat and strain through a fine mesh sieve (fancy for strainer) into a clean mixing bowl. Add a few cubes of butter at a time and whisk to incorporate between additions. Allow curd to cool completely and store in an airtight container in the refrigerator.

Lemon curd will keep in the fridge for about 4 weeks, it also freezes well and will keep frozen for longer.

When you’re ready to assemble your pie, remove lemon curd from the fridge and stir well. Pour into your cooled pie crust and place in the freezer for at least 30 minutes. You want the lemon curd to be almost frozen but still easy to cut (this part is really up to you though). When you’re ready to serve, move the pie from the freezer to the fridge and make your meringue.

For the cloud meringue


3 egg whites, saved from making the lemon curd
3/4 c honey
4 tbsp water


Add egg whites into a medium size mixing bowl and set aside. Add honey and water to a medium sauce pan over medium heat, stirring until it the mixture reaches 240 degrees F on a candy thermometer. Once the honey has reached the desired temperature remove from heat and set aside. With an electric mixer whip your egg whites until frothy. Continue mixing and slowly stream in honey. Once all the honey has been added, increase your mixing speed to high and mix until you have firm peaks (when the meringue stands up on their own, but the tippy tops fall over). Generously spoon meringue on top of your pie, you can add as little or as much as you’d like, but we all know everyone loves mile high meringue!

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Disclosure: Some of the links included in this post are affiliate links. This means, that at no additional cost to you, I may receive compensation if you click through and make a purchase. I only link to products and services that I myself have used/experienced and love.

Have you tried this recipe?

You have, YES!!!

Leave me a comment below, I want to hear all about it and share your pies on Instagram, make sure to tag @tobewithfood so I can see all of your amazing pies!

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