Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Lemon Ice Box Pie

none

1 can Eagle Brand Milk
2 lemons, juice of
2 egg yolks
Graham Cracker Crust
***MERINGUE***
3 large egg whites at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar; see note
6 tablespoons superfine sugar

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 on Nov 16, 1997 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster