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Cookies, Candy & Desserts

Lemon Ice Box Pie - 2002
​​​​​​​​​​​​​Recipe courtesy of Joan Wozny

​INGREDIENTS
  • 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.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking