Lemon icebox pie

Lemon icebox pie

Ingredients/Components

• sugar - 4 Tbsp
• cream of tartar - 1/4 tsp
• lemon juice - 1/2 c
• lemon extract - 1/4 tsp
• Graham Cracker Pie shell - 1 item
• can Eagle Sweetened Condensed Milk - 1 item
• eggs, separated save egg whites - 2 item
• Plus 1 egg white only

How to make lemon icebox pie:

Blend milk, lemon juice, lemon extract, and 2 eggs yolks. Pour into crust. Beat 3 egg whites and cream of tartar until stiff. Add sugar, then beat until stiff. Spread on pie. Seal edges, by dipping fingers into a little water and running over exposed pie crust to crystalize it. Bake at 325 for 15 minutes or until lightly browned. Cool 1 hour, then refrigerate.

Recipe categories: Desserts, Pie, Pies and tarts.