Lemon Ice Box Pie
This is my family’s number one favorite pie! My mother-in-law, Gen gave the recipe to me. Don’t be afraid to use the low fat Eagle Brand milk; it’ll be our little secret! Also, please use fresh lemon juice…this is much better when you do.
Note: you can leave off the meringue. Either sprinkle graham cracker crumbs on top or top with a sweet whipped topping and grated lemon zest.
This makes one 8- or 9-inch pie.
Ingredients
Crust:
1 1/4 cups graham cracker crumbs
1/3 cup margarine or butter, melted
1/4 cup sugar
Filling:
2 eggs, separated
1/4 teaspoon cream of tartar
1 can Eagle Brand sweetened and condensed milk
1/2 cup lemon juice (juice of 3 lemons or so)
1/4 teaspoon lemon zest (that’s grated lemon rind for you rednecks out there), optional
6 tablespoons sugar
Preheat oven to 350F.
For crust: Stir together graham cracker crumbs and sugar, then lightly mix in melted margarine. Press into 8- or 9-inch pie plate.
For filling: Gradually stir lemon juice and lemon zest into Eagle Brand milk. Beat in egg yolks, one at a time. Pour into crust.
Beat egg whites with cream of tartar until frothy. Gradually beat in 6 tablespoons of sugar. Continue to beat until stiff peaks form. Cover pie with egg white mixture and bake around 15 – 20 minutes, or until meringue is golden brown. Completely cool in fridge before serving.
