LEMON ICEBOX PIE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups of Vanilla Wafers, crushed
1/2 cup butter (1 stick)
3 lemons juiced (3/4 cup)
1 can Eagle Brand Milk
3 eggs
4 tbs. sugar
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Directions: |
Directions:Crush the Vanilla Wafers by putting them between two pieces of waxed paper and rolling them with a rolling pin.
Combine the cookie crumbs with 1 stick melted butter.
Press this mixture into the bottom and sides of a pie tin to make a pie crust.
Separate the three eggs...yolk in one bowl and whites in another.
Squeeze the juice from the three lemons and pour it through a strainer to
remove the seeds.
Combine the egg yolks and lemon juice, noticing the reaction
Pour in a can of Eagle Brand Milk and mix thoroughly.
Pour this mixture into the prepared pie crust.
You could stop here, and just put the pie in the refrigerator to chill, or you could make a meringue as described.
In another bowl, beat the egg whites until they are white and fluffy.
Add sugar and continue beating until soft peaks form.
Spread meringue on top of filling being sure to cover the entire pie to the
crust.
Bake on 325 degrees for 15 minutes . If you desire a browned surface, turn
on the broiler for a few minutes, but watch carefully. |
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Number Of
Servings: |
Number Of
Servings: 8 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Daddy loved this lemon-ice-box pie!!! He also liked to use it as a teaching tool. Since he was a Pharmacist, he had a strong background in science, and he tried to share his knowledge with his children...chemistry, botany, geology. From the time I was small I can remember him having us bring all the pans and materials he would need for this pie, and he would sit at the kitchen table and make one. He loved to talk about the chemical reaction between the eggs and the lemon juice which "cooked" the eggs. As he explained it, he did each thing. At the time it seemed like magic to me!
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