Lemon ice box pie #1

Yield: 8 Servings

Measure Ingredient
1 Graham-snap pie crust (see below)
2 Eggs; separated
3 Lemons; juice of, strained
1 can (14-oz) sweetened condensed milk
2 teaspoons Grated lemon peel
1 teaspoon Vanilla
¼ teaspoon Cream of tartar
¼ cup Sugar
10 Gingersnaps; finely crushed
4 Graham crackers; finely crushed
¼ cup Butter; melted
2 tablespoons Sugar
1 9-inch pie pan

FILLING

GRAHAM-SNAP CRUST

Date: Tue, 2 Apr 1996 07:58:12 -0600 From: pickell@... (S.Pickell)

Pie crust: Preheat oven to 375. Tip: Line a 9 inch pie pan with aluminum foil before pressing the crumbs into the bottom. Thoroughly combine the all ingredients. Evenly press the mixture onto the bottom and sides of a 9 inch pie pan. Bake for 4 - 5 minutes. Cool to room temperature. Then freeze for at least one hour, or overnight would be better. When it is frozen solid, lift the crust out, peel off the foil, and replace the crust in the pan. Then continue putting the filling in.

For the Filling: Preheat oven to 350. Using electric mixer, beat the yolks for 10 minutes. Continue beating on medium speed and slowly pour in the lemon juice. Add the sweetened condensed milk and lemon peel and mix well.

Pour into pie shell and set aside.

In a clean bowl, beat the whites, vanilla and cream of tartar with an electric mixer on medium until soft peaks form. Then beat on high speed and gradually add the sugar. Stop when the sugar has dissolved and the mixture forms stiff, glossy peaks.

Spoon over the top of the pie and bake in preheated oven until meringue is golden brown, about 10 to 15 minutes. Cool, then chill for at least four hours before serving.

Elizabeth Sofkys Mother Washington Post 4/12/95 == Courtesy of Dale & Gail Shipp, Columbia Md. ==

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