Lemon Ice Box Pie

Lemon Ice Box Pie Ingredients

1 cn Eagle Brand Milk	3 lg Egg whites at room
2 Lemons; Juice of (Fresh is	1/2 ts Vanilla extract
2 Egg Yolks	1/4 ts Cream of tartar; See note
Grahm Cracker Crust	6 tb Superfine sugar
MERINGUE

Instructions for Lemon Ice Box Pie

Beat Milk, Lemon Juice, and Egg Yolks together. Pour into Graham Cracker Crust. Top with Meringue, and brown in 350 deg F. oven (approx 12 to 15 minutes). Refrigerate at least 4 hours. Meringue: (Note: if you are using a copper bowl, omit cream of tartar, youll get pavement instead of meringue. The chemical reaction between the bowl and the egg does the same thing as the cream of tartar.) Beat egg whites, vanilla and cream of tartar until mixture holds stiff peaks. Gradually add the sugar, 1 tablespoon at a time, beating until very stiff and glossy. All sugar must be dissolved. Makes a great dessert after a big ol plate of barbecue. Posted to bbq-digest V5 #703 by Alex Baker on Nov 16, 1997

Main Ingredient: PieCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cream	Egg	Lemon	Milk
Sugar	Vanilla

for flavor and categorization

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