A graham cracker crust is filled with creamy sweet-tart lemon curd and topped with a golden meringue.

Lemon Icebox Pie

For Pie Crust:
2 cups graham cracker crumbs
1/2 cup butter, melted and slightly cooled

For the Filling:
1 cup granulated sugar
1/2 cup cornstarch
1 cup fresh lemon juice
1 cup water
6 large fresh egg yolks, lightly beaten (see Food Safety)

For the Meringue:
6 large fresh egg whites (see Food Safety)
1/4 cup granulated sugar

1. Preheat the oven to 350°F (175°C).
2. To make the pie crust: In a medium-size mixing bowl, combine the graham cracker crumbs and melted butter, mixing to blend. Press mixture into a 9-inch pie plate. Bake for 15 minutes. Remove from the oven and let cool completely on a wire rack.
3. To make the filling: In a medium-size saucepan, combine the sugar and cornstarch and whisk until blended. In a small mixing bowl, combine the lemon juice and water. Slowly whisk this into the sugar-and-cornstarch mixture. Over medium heat, bring to a gentle boil and whisk occasionally until the mixture begins to thicken, about 5 minutes.
4. Add 1/4 cup of the hot mixture to the beaten egg yolks and whisk to blend. Add this mixture to the saucepan and whisk until thick enough to coat the back of a wooden spoon, about 5 minutes.
5. Pour filling mixture into the baked and cooled pie crust. Refrigerate until the filling sets, about 2 hours.
6. Make the meringue. Preheat the oven to 450°F (230°C).
7. Combine the egg whites and sugar in a large mixing bowl and beat on high speed with an electric mixer until stiff peaks form. Spread the meringue on top of the filling. Bake on the top rack of the oven until the meringue is lightly brown, about 6 minutes. Let cool before serving.

Makes 1 (9-inch) pie, serves 6 to 8.