For as far back as I can remember, my Mamaw (my dad’s mom) made several Lemon Icebox Pies any time we had family get-togethers or whenever we kids were at her house (in the latter situation, however, there was often an Angel Food Cake + strawberries + whipped cream, too — yum!!). For such an easy-to-make dessert, it cracks me up that, even today, this pie pretty much only gets made for special occasions — I guess you don’t mess with tradition, eh? ;-). My Mamaw passed away in December 1997, so I’m happy to carry on the Lemon Icebox Pie tradition.
I didn’t make one at all this past holiday season, however, (heck, I didn’t make ANY holiday foods) because I was still struggling with figuring out how to eat corn-free, and still figuring out some other food-related health issues, and it was all still such a HUGE hurdle — I just was not at a point where I was able to prepare foods that weren’t safe for me to eat.
It felt WONDERFUL last weekend to WANT to make one of these pies for my hubby for Father’s Day!! It felt wonderful to realize that I could make this pie as a gift for him and yet, at the same time, to be able to smell it and see it and have no interest WHATSOEVER in tasting it (which is a good thing because most of the ingredients would trigger all sorts of pain for my body!). It was definitely a personal milestone, making this pie for my hubs last weekend . . . and I’m looking forward to having more of these kinds of personal milestones in the coming months (cuz I sure miss baking!!).
(This photo is of the Lemon Icebox Pie I made today. I had enough ingredients left over from making the Father’s Day pie last weekend to go ahead and whip up this second pie. It was the first time I’d used cream of tartar in the meringue and, oh boy, did it make some pretty meringue!)