Ice Box Lemon Pie


Here is the in-famous ICEBOX LEMON PIE recipe.

From Joyce B. Here is a recipe from an Eagle Brand cook book dated 1946

Eagle Brand Magic Lemon Pie

1 crumb or baked pastry 8 in. pie shell
1&1/3 cups (15 oz. can) Eagle Brand Sweetened Condensed Milk
1/2 cup lemon juice
1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
2 eggs, separated
1/4 teaspoon cream of tartar, if desired
4 tablespoons sugar

1. Put Eagle Brand Milk, lemon juice, lemon rind or extract, and egg yolks into mixing bowl; Stir until mixture thickens.

2. Pour into chilled crumb crust or cooled pastry shell.

3. Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling.

4. Bake in slow oven (325 F.) until lightly browned (about 15 minutes). Cool.

The copyright of the article Ice Box Lemon Pie in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Ice Box Lemon Pie in print or online must be granted by the author in writing.

Go To Page: 1

Articles in this Topic    Discussions in this Topic