Lemon Ice Box Pie
Preheat oven to 350 degrees.
For pie shell crush vanilla wafers in bottom of pie pan till it is
to between ¼ to ½ inch deep. Then stand vanilla wafers around side
of pan with flat side of wafer next to pan. The depth of the crushed
wafers can be your choice. (NO, you do not need to add any butter or
anything else to this 'crumb' crust.
Just the dry wafers.)
1 Can Sweetened Condensed Milk (Eagle Brand is what I use)
3 Medium or Large Egg Yolks (place the whites in a bowl to make the
meringue with)
1/2 Cup Sugar
1 Pinch salt (kinda big pinch which probably equates to about 1/8 to
1/4 tsp.)
1/2 Cup *** Fresh squeezed lemon juice
1/2 to 3/4 tsp Vanilla flavoring (depending on how strong your
vanilla is)
***If you like a REAL TART lemon taste, add the juice of at least
another 1/2 to 1 lemon, depending on size of lemon Of course, if you
like it less tart you can reduce the lemon juice to 1/4 to 1/3 cup.
My family likes the extra tart taste. Also, OPTIONAL you can add apx
1/4 to 1/2 tsp of lemon zest.
With a large mixing spoon (- reserve the mixer for the meringue)
thoroughly mix Condensed milk, sugar, salt and flavoring (till sugar
dissolves). Stir in egg yolks till fully blended. Add lemon juice
(and zest) and stir till fully mixed. (It may be a little bit thin
at this point, but that's OK.) Pour into vanilla wafer crumbed pie
pan. (Don't forget to Lick the bowl - YUM). Top with meringue –
below
For Meringue:
3 Egg Whites (reserved from above)
3 -6 TBS Sugar ** (**or the additive that you use to make your
meringues)
Beat egg whites till frothy, add a pinch of salt and continue
beating till slightly firm, add sugar (1 to 2 tablespoons per each
egg white – per your personal preference) and continue beating till
meringue forms peaks. Spoon on top of pie and spread being sure to
seal meringue to edges of wafers.
Bake in 350 degree oven till meringue is brown (light to dark, your
preference). Let cool to where you can handle the pie pan then
refrigerate till thoroughly chilled. Slice and enjoy.
Tidbit: This recipe was the one that my Aunt Frances used to make
and the only time I got to ENJOY this pie was when I went to visit
her. My mom did not make this particular pie.
Audrey Hale resubmitted by Robbie In
http://www.nancyskitchen.com
