Lemon Ice-box Pie

by Dola Hartley

Prep time: 0:15 Overall time: 2:30

Servings: 6 servings

INGREDIENTS

Baked pie crust or graham cracker crust
1 can condensed milk
4 eggs, separated
1/2 cup lemon juice
pinch salt (1/8 teaspoon)

1/2 teaspoon cream of tarter
8 tablespoons sugar
1 teaspoon vanilla
pinch salt(1/8 teaspoon)

INSTRUCTIONS

Put eggs yolks and pinch of salt into a bowl. Put egg whites and pinch of salt into a separate bowl. Stir egg yolks slowly with lemon juice until smooth. Add condensed milk and stir until smooth again. Pour into pie shell.

Beat egg whites until stiff. Add cream of tarter and sugar slowly and continue beating until extrememly stiff peaks form. Add vanilla and beat until extrememly stiff. Pour over filling; spread to the edges to seal at the crust.

Bake at 350°F until light brown, 6 to 8 minutes. Refrigerate for about 2 hours before serving.

CHEF COMMENTS

use fresh lemons for best results or bottled lemon juice....do not try using lemon extract as a substitute,pie will not get firm

Tagged: desserts, lemonmeringuepie, pies add tags