Recipe Archives->Pies->Lemon Icebox 02

 
Lemon Ice Box Pie
 
3 eggs yolks
1/2 cup fresh lemon juice
1 teaspoon grated lemon rind
14 oz can condensed milk
 
3 egg whites
1 tablespoon water
pinch salt
1/4 teaspoon cream of tartar
5 tablespoons sugar

graham cracker crust
 
Microwaving the lemon for half a minute produces more juice.  Use
only the outside of the lemon rind with as little of the white
inner flesh as possible (also referred to as zest). Grate lemon
rind before micro-waving and/or juicing lemons.
 
Separate the eggs. Beat the egg yolks well. Add lemon juice and
grated rind. Add milk. Mix well. Pour into a graham cracker crust.
Bake at 350 degrees F.  for 12-15 minutes.

The three egg whites should be beaten in the large mixer bowl.
Add one tablespoon of water and a pinch of salt. Beat on high until
foamy and add one-fourth teaspoon cream of tartar. Beat until stiff.
Add one tablespoon of sugar at a time (Mix well each addition)
until 5 tablespoons have been added. Fold in one teaspoon of vanilla.
Cover the top of the pie with meringue. Bake at 350 degrees F.
until the top is a golden brown.

Printable version: lemon-icebox02.txt.