Sunday, April 08, 2007
Lemon Ice-Box Pie
Graham Cracker Crust
1 1/4 Cups graham cracker crumbs
2 tbl sugar
1/3 Cup melted butter
Mix together and press into a pie plate. Bake at 350 for 8 minutes. Let cool.
1 can Eagle brand Sweetened Condensed Milk
1/2 Cup lemon juice (FRESH!-about 3 juicy lemons)
grated lemon rind from 2 lemons
3 egg yolks
Mix all together and pour into pie plate. Top with merengue
3 egg whites
pinch of salt
4 tbls sugar
Beat egg whites with salt until soft peak, add sugar gradually and beat until stiff peaks form.
Top pie filling with merengue, being sure to seal to crust. Bake at 325 about 15 minutes or until nicely browned. Cool and refrigerate until well chilled.