Lemon Icebox Pie

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

Filling:
1 can (15 OZ) sweetened condensed milk (Eagle brand)
3 egg yolks
3 egg whites (used for meringue topping)
½ C fresh lemon juice
½ TSP grated lemon peel

Crust:
Vanilla wafer crumbs

Temperature:

Loosely pack the vanilla wafer crumbs in bottom and up sides of a 9″ pie plate (metal or oven-proof ceramic). Stand a layer of whole wafers around the sides of pan. Beat egg yolks slightly then mix into milk. Stir in lemon juice with a spoon. Let stand 5-10 minutes or till thickened. Pour into crust. Top with meringue or Cool Whip. Pie requires no baking unless meringue is used. Chill 5 hours before serving. Also good for cake filling. Keep refrigerated.

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