[3] It is a variant of key lime pie; in both, the citric acidity sets the egg yolks, with minimal baking.

[7] A 1936 recipe for stovetop lemon icebox pie was made by combining flour, cornstarch and sugar in a double boiler and gradually adding water to create a smooth batter, adding butter and stirring constantly.

Egg yolks are stirred in and briefly cooked, then the mixture is taken off the heat and the lemon zest and juice are added, whipped egg whites are folded in, and the mixture is set aside to cool, then poured into a pie dish lined with ladyfingers or vanilla wafers.

[8] To make the pie, sweetened condensed milk is whisked with fresh lemon juice and cream cheese.

Before serving, it is topped with fresh whipped cream that can be flavored with lemon zest.