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Lemon Ice Box Pie Recipe

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

Beth Mobley Abney
Added: Saturday, July 14, 2007


sm cn frozen lemonade
1 cn sweetened condensed milk
2 egg yolks

1-1/2 c. graham crackers crumbs
1/3 c. margarine, melted
3 T. sugar

2 egg whites (room temp)
1/4 t. cream of tartar or 1 t. lemon juice
1/4 c. sugar
1/4 t. vanilla

Filling: Mix together lemonade, milk and egg yolks.

Crust: Mix crumbs, sugar and margarine. Press firmly and evenly against bottom and sides of pie pan. Bake 10 minutes at 350 Cool.

Meringue: Beat egg whites with cream of tartar or lemon juice until frothy. Gradually beat in sugar until stiff and glossy, until sugar is dissolved. Put lemonade-milk-egg yolk mixture in cooled crust. Pile meringue on top, sealing edges. Bake 8-10 minutes at 400 until delicately browned.

Personal Notes:
Personal Notes:
This is the lemon ice box pie served at The Pirate's House in Savannah




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