Lemon Ice Box Pie

Recipe Ingredients

1		Eagle Brand Milk
2		Lemons, juice of
2		Egg yolks
		Graham Cracker Crust
		Meringue
3		Egg whites at room temperature (large)
1/2 teaspoon	2.5ml	Vanilla extract
1/4 teaspoon	1.3ml	Cream of tartar - see note
6 tablespoons	90ml	Superfine sugar

Recipe Instructions

Beat milk, lemon juice, and egg yolks together. Pour into graham cracker crust. Top with meringue, and brown in 350F oven (approx. 12 to 15 minutes). Refrigerate at least 4 hours.

Meringue:

(Note: if you are using a copper bowl, omit cream of tartar, you'll get pavement instead of meringue. The chemical reaction between the bowl and the egg does the same thing as the cream of tartar.)

Beat egg whites, vanilla and cream of tartar until mixture holds stiff peaks. Gradually add the sugar, 1 tablespoon at a time, beating until very stiff and glossy. All sugar must be dissolved.

Makes a great dessert after a big ol' plate of barbecue.

Posted to BBQ List by Alex Baker <[email protected]> on Nov 16, 1997

Source:
Rodney Leist

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