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Lemon Ice Box Pie


  • 1 can condensed milk
  • Juice of 2 lemons
  • 2 egg yolks
  • Graham cracker crust
  • Meringue:
  • 3 large egg whites at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar;see note
  • 6 Tablespoons superfine sugar


Beat milk, lemon juice, and egg yolks together. Pour into graham cracker crust. top with meringue and brown in 350 oven (approx. 12 to 15 mins.); refrigerate at least 4 hours. (Note: if you are using a copper bowl, omit cream of tartar, you’ll get pavement instead of meringue. The chemical reaction between the bowl and the egg does the same as the cream of tartar) Beat egg whites, vanilla, and cream of tartar until moisture holds stiff peaks. Gradually add the sugar, one Tablespoon at a time, beating until very stiff and glossy. All sugar must be dissolved. Posted by Alex Baker, Nov. 1997.

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