RECIPE: Make Matthews Cafeteria’s Lemon Ice Box Pie

One thing he said might concern some readers, and guests at the restaurant, is that the pie includes uncooked eggs. But he’s looked at the science and said the filling actually cooks — the acid in the lemon juice “cooking” the egg yolks — as it sits in the ice box. He said you can see the texture changing while whisking the filling together and then the refrigerator finishes the process.

This is a quick recipe to prepare because it calls for a store-bought graham cracker crust. Greene is partial to Keebler, but said that you can substitute your favorite brand, or make your own if you wish.

At the cafeteria, they top the pie with a meringue made using meringue powder available online and at specialty shops like Cake Art in Tucker. Greene prefers that to a meringue made with fresh egg whites since it makes a more stable meringue that doesn’t weep and doesn’t develop sugar spots as it sits. We’ve adapted the recipe to use the leftover egg whites, but if you want the Matthews experience, you’ll want to pick up some meringue powder and follow the directions on the package.

Greene said that another option is to top the pie with whipped cream instead of meringue and then toast an extra graham cracker crust and crumble some of it over the whipped cream.

Credit: Chris Hunt

Credit: Chris Hunt

From the menu of...Matthews Cafeteria, 2299 Main St., Tucker. 770-939-2357, matthewscafeteria.net.

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