I am safely back home in New Jersey, following a whirlwind of a month in Alabama. It was our first time to drive the trip, which ended up being a better experience than I thought it would be. On the way back, we stopped at Perly’s in Richmond, Virginia for beef tongue sandwiches. I cannot stop thinking about their mustard - absolutely divine! Before I veer off road too much here - the only thing I could possibly love more than sandwiches? Pie - specifically - lemon ice box pie.
It’s a favorite pie of mine and it’s the one I will order off of any menu where it presents itself. You can immediately tell by the color of the filling, if this pie has been made with quality eggs. Unfortunately these days, most of these types of pies are made with cheap eggs and not even baked. I don’t mean to brag, but my version of this is really good. Use organic egg yolks, and yours too, will turn out beautifully - I promise.
I have tried nearly every recipe for this pie that exists - not one recipe calling for under six eggs will properly turn out, and you can take that all the way to the bank. My recipe tells you to use eight egg yolks, and I guarantee it will be the best version of this pie you have ever had. For me, meringue is not the right match for this kind of pie. Even though you will end up with eight eggs worth of whites on your hands. Use them to make egg white bites.