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Lemon Icebox Pie

31 Aug

Lemon pie with a meringue topping and a graham-cracker crust.

-By Julie (Peterson) Strommen

Ingredients:

Filling:
2 eggs, separated
1 can sweetened condensed milk
1/3 cup lemon juice
4 Tbsp sugar
1 graham cracker crust

Meringue:
3 eggs, separated
¼ cup sugar
Dash of cream of tartar

Directions:

  1. Filling: Beat egg whites until stiff. Add sugar until peaks are formed. Add milk, sugar, lemon juice, and egg yolks. Mix well. Pour into crust.
  2. Meringue: Beat egg whites until stiff. Slowly add in sugar. Bake at 425 degrees until meringue is brown.
  3. Place in icebox for 2 hours. I prefer to put mine in the freezer.
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Posted by on August 31, 2011 in Desserts

 

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