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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Ice Box Pie Recipe

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This recipe for Lemon Ice Box Pie is from Zion Baptist Church WMU Recipe Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Vanilla Wafers
3 large lemons
3 eggs
1 can Eagle Brand milk
1 cup of sugar
1 tsp. vanilla extract
Directions:
Directions:
Crush enough vanilla wafers to make about 1 ½ cup of crumbs. Pour crumbs into bottom of pie plate.
Separate egg yolks from egg whites. Juice the lemons to make ½ cup of lemon juice.
Pour Eagle Brand milk into mixing bowl. Mix in the egg yolks. Slowly add the lemon juice while mixing.
Beat on high for 2 minutes. Pour mixture over crust in pie dish. Line the edge pie plate with whole vanilla wafers. (Standing them up along the edge and pushing them down into the crust) In a clean mixing bowl, beat the egg whites and vanilla extract on high for two minutes. Add in sugar and beat until fluffy and mixture forms peaks. Gently spread meringue over the pie filling and bake at 325º until lightly browned.
Refrigerate overnight and serve cold.

 

 

 

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