Cookies, Candy & Desserts |
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Lemon Ice Box Pie - 2002
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Mix egg yolks. Add milk and lemon juice. Pour into pie crust.
Beat egg whites and cream of tartar until fluffy. Add sugar gradually until stiff. Top filling. Brown meringue under broiler in oven until golden brown. Refrigerate overnight.
Meringue topping: Beat egg whites and cream of tartar until fluffy. Add sugar gradually until stiff. Top filling. Brown meringue under broiler in oven until golden brown. Refrigerate overnight.
- 1 can Eagle Brand milk
- 3 eggs -- separate out yolks
- ½ cup lemon juice -- or to taste
- 1 dash cream of tartar
- ½ cup sugar -- or to taste
- 1 graham cracker pie crust, 9 inch
PREPARATION
Mix egg yolks. Add milk and lemon juice. Pour into pie crust.
Beat egg whites and cream of tartar until fluffy. Add sugar gradually until stiff. Top filling. Brown meringue under broiler in oven until golden brown. Refrigerate overnight.
Meringue topping: Beat egg whites and cream of tartar until fluffy. Add sugar gradually until stiff. Top filling. Brown meringue under broiler in oven until golden brown. Refrigerate overnight.
