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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.
Robbie IN

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 use)
3 Medium or Large Egg Yolks (place the whites in a bowl to make the meringue with)
1/2 Cup Sugar
1 Pinch salt (big pinch which probably equates to about 1/8 to 1/4 tsp.)
1/2 Cup *** Fresh squeezed lemon juice
1/2 to 3/4 tsp Vanilla flavoring (depending on how strong your vanilla is)

***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

For Meringue:

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.

Tidbit: This 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.
Audrey Hale

http://www.nancyskitchen.com 


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