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Title: Lemon Icebox Pie Categories: Pies &, Pastries Yield: 6 Servings 1 1/3 c Sweetened condensed milk 1/2 c Lemon juice 1 ts Lemon rind; grated 2 Eggs; separated 1 Graham cracker pie crust 4 tb Sugar Combine milk, lemon juice, grated lemon rind and egg yolks (or use equipvalent amount of egg substitute for the raw yolks). Pour into chilled crumb crust; refrigerator until pie has set. Beat egg whites until almost stiff, add sugar gradually and continue to beat until they hold a peak. Take pie from refrigerator and put meringue on top; make a lot of nice peaks. Bake in 325 oven until lightly browned. Remove from oven and refrigerate. Serves 6. Recipe by: Luby's Cafeteria Posted to Bakery-Shoppe Digest V1 #525 by Suzy Lewis |