Lemon Icebox Pie
Lemon Icebox Pie Preparation
Combine milk, lemon juice, grated lemon rind and egg yolks (or use equipvalent amount of egg substitute for the raw yolks). Pour into chilled crumb crust; refrigerator until pie has set. Beat egg whites until almost stiff, add sugar gradually and continue to beat until they hold a peak. Take pie from refrigerator and put meringue on top; make a lot of nice peaks. Bake in 325 oven until lightly browned. Remove from oven and refrigerate. Serves 6. Recipe by: Lubys Cafeteria Posted to Bakery-Shoppe Digest V1 #525 by Suzy Lewis
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