Nancy's Kitchen - Tried and Tested Recipes
Peggy asked for lemon icebox pie recipes in the 1/2
newsletter. Audrey Hale previously submitted this recipe,
but I no longer know what month and year it first appeared.
The notes in the recipe are hers.
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 1/4 to 1/2 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
3 Medium or Large Egg Yolks (place the whites in a
bowl to make the meringue with)
1/2 Cup Sugar
salt (big pinch which probably equates to about 1/8 to 1/4
1/2 Cup *** Fresh squeezed lemon juice
3/4 tsp Vanilla flavoring (depending on how strong your
***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
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.
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.