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Lemon Icebox Pie

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Pies &, Pastries 6 Servings

INGREDIENTS

1 1/3 c Sweetened condensed milk
1/2 c Lemon juice
1 ts Lemon rind; grated
2 Eggs; separated
1 Graham cracker pie crust
4 tb Sugar

INSTRUCTIONS

Combine milk, lemon juice, grated lemon rind and egg yolks (or use
equipvalent amount of egg substitute for the raw yolks). Pour into chilled
crumb crust; refrigerator until pie has set. Beat egg whites until almost
stiff, add sugar gradually and continue to beat until they hold a peak.
Take pie from refrigerator and put meringue on top; make a lot of nice
peaks. Bake in 325 oven until lightly browned. Remove from oven and
refrigerate. Serves 6.
Recipe by: Luby's Cafeteria
Posted to Bakery-Shoppe Digest V1 #525 by Suzy Lewis
<lewises@flatoday.infi.net> on Jan 23, 1998

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