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Ethel Moore's Lemon Ice Box Pie Recipe

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This recipe for Ethel Moore's Lemon Ice Box Pie, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Lanum
Added: Saturday, September 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can of Eagle Brand condensed milk
3 eggs, separated
2 lemons or 1/2 cup of lemon juice

Meringue:
3 egg whites
3 Tbsp. sugar
1 tsp. vanilla

Directions:
Directions:
Empty can of milk in large bowl. Beat egg yolks and add lemon juice. Pour the egg yolks and lemon juice mixture into the milk and mix well.

Pour into a cooked pie shell.

Beat egg whites until stiff. Add three T. of sugar and a teaspoon of vanilla. Cover pie with meringue.
Bake at 350 for 10-15 minutes. You want it to brown. Keep an eye on it and don't overbake

Number Of Servings:
Number Of Servings:
8

 

 

 

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