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Lemon Ice Box Pie


1 can Eagle Brand Milk
2 lemons, juice of
2 egg yolks
Graham Cracker Crust
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 **

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