You know those boxes of cookies you see in the grocery store bakery?
Well, I don’t like them. I know that some people must like those cookies though, because I witness them being purchased, and I see them at potluck parties.
A box of these cookies showed up at a party that my friend Kate attended last weekend, and no one touched them. Okay, maybe one person touched them because the box was short one cookie. Anyway, the party ended and there sat a nearly full box of cookies. It seemed wrong somehow to Kate, and the sweet and clever girl that she is, she brought them home. She knew that we could see to it that those cookies served a better purpose…a higher purpose.
And, you know what? I think we did.
Lemon Icebox Pie with Sugar Cookie Crust
Makes one 9-inch deep dish pie
box of stale grocery store sugar cookies
7 Tbsp butter
4 egg yolks
2 cans sweetened condensed milk
1 cup lemon juice
4 egg whites
1/2 tsp cream of tartar
Preheat the oven to 325 degrees F.
Start with the crust. You want to reduce those not-so-great cookies into crumbs. I used my food processor, but you could also put them in a sealed zip-top plastic bag and pound on them with a rolling pin.
You need to finish with 3 1/2 to 4 cups of cookie crumbs. Dump those crumbs in a bowl.
Melt the butter and add it to the crumbs.
Stir to combine.
Press the buttery crumbs into a deep-dish pie pan with your fingers. Evenly distribute the crumbs to cover the entire inside of the pan.
Now for the filling…Separate the eggs by putting the yolks in one bowl and the whites in another. Add sweetened condensed milk and lemon juice to the bowl with egg yolks. Blend well – I used a handheld electric mixer.
Pour the filling into the cookie crumb crust.
Finally, on to the topping. Take the 4 egg whites you set aside, and sprinkle them with cream of tartar. The cream of tartar helps make your egg whites more manageable. Using clean beaters for your handheld electric mixer, beat the egg whites until stiff glossy peaks form.
Spread the whipped egg whites onto the lemon filling.
Bake for about 15 to 20 minutes until the meringue is lightly browned. Cool completely before slicing.
The pie keeps for 3 to 4 days in the refrigerator.
VARIATION: I made meringue, but you could top your pie with whip cream instead. Just bake the filling and crust for about 15 minutes. Let it cool and then spread with whipped cream.