Lemon Ice Box Pie

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: LEMON ICE BOX PIE
Categories: Desserts, Pies/pastry
Yield: 8 servings

1 Graham-snap pie crust
(see Below)

MMMMM--------------------------FILLING-------------------------------
2 Eggs, separated
3 Lemons, juice of, strained
14 oz Can sweetened condensed milk
2 ts Grated lemon peel
1 ts Vanilla
1/4 ts Cream of tartar
1/4 c Sugar

MMMMM---------------------GRAHAM-SNAP CRUST--------------------------
10 Gingersnaps, finely crushed
4 Graham crackers, finely
Crushed
1/4 c Butter, melted
2 tb Sugar
1 9 in pie pan

Pie crust

Preheat oven to 375.

Tip: Line a 9 inch pie pan with aluminum foil before pressing the
crumbs into the bottom.

Thoroughly combine the all ingredients. Evenly press the mixture
onto the bottom and sides of a 9 inch pie pan. Bake for 4 - 5
minutes. Cool to room temperature. Then freeze for at least one
hour, or overnight would be better. When it is frozen solid, lift
the crust out, peel off the foil, and replace the crust in the pan.
Then continue putting the filling in.

For the Filling:

Preheat oven to 350.

Using electric mixer, beat the yolks for 10 minutes. Continue
beating on medium speed and slowly pour in the lemon juice. Add the
sweetened condensed milk and lemon peel and mix well. Pour into pie
shell and set aside.

In a clean bowl, beat the whites, vanilla and cream of tartar with an
electric mixer on medium until soft peaks form. Then beat on high
speed and gradually add the sugar. Stop when the sugar has dissolved
and the mixture forms stiff, glossy peaks.

Spoon over the top of the pie and bake in preheated oven until
meringue is golden brown, about 10 to 15 minutes. Cool, then chill
for at least four hours before serving.

Elizabeth Sofkys Mother Washington Post 4/12/95 == Courtesy of Dale &
Gail Shipp, Columbia Md. ==

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