"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Lemon Ice Box Pie Recipe

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Lemon Ice Box Pie image
Lindsey & Andrea Ketcham


This recipe for Lemon Ice Box Pie, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sophie Bundy Crumpler
Added: Wednesday, October 1, 2008


1 graham cracker pie crust

1 c. Eagle Brand sweetened condensed milk
3 egg yolks

1/2 c. lemon juice (squeeze fresh lemons)

3 egg whites


Mix 3 egg yolks with Eagle Brand. Beat real good.

Add 1/2 cup lemon juice and beat until thick; pour into crust.

Make meringue from 3 egg whites. Brown in oven after pouring over pie.

Refrigerate overnight. Ready to serve. This makes one 9-inch pie. (I do not make the meringue.) However, you may want to heat the pie in a 350 oven for a brief time since you use raw eggs.

This is one of Steve's all time favorites. I do not make it often enough according to him.




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