Recipes - MOMS Club, Tampa

Lemon IceBox Pie
Submitted by Cindy E.

1-1/3 cup graham cracker or vanilla waffer crumbs
1/3 cup sugar
1/3 cup melted butter or margarine
1 can sweetened condensed milk
2 eggs (yokes and whites seperated)
6 tablespoons Realemon or 2 Lemons
Lemon rind: tiny bit
Cream of tartar: dash
2 tablespoons sugar

Crust: Mix Graham, 1,3 cup of sugar and butter. Press to bottom and sides of well-greased pie plate. Do not spread on rim of pie plate. Bake at 300 degrees for about 10 to 15 minutes. Cool. ALTERNATIVE: Buy a ready-made graham crust.

Filling: Mix milk and yokes (beaten). Slowly add lemon juice (strained if necessary) and rind. Juice will thicken the mixture. Pour into crust.

Meringue: Beat room temp egg whites with a dash of cream of tartar until thick. Slowly beat in 2 tablespoons sugar. Meringue should be stiff (should stand up when you slowly remove wisk out). Cover pie with meringue (dont press down too much) and bake at 350 degrees until top is brown (just a few minutes). Cool. Then refrigerate. If you dont allow pie to cool and refridgerate for some time, pie will become soggy (I know this by experience!).