Icebox Lemon Pie
Icebox Lemon Pie
INGREDIENTS:
BAKED PIE CRUST (OR GRAHAM CRACKER CRUST)
1 CAN EAGLE BRAND CONDENSED MILK
4 LARGE EGGS
1/2 CUP LEMON JUICE (FRESH IS BEST BUT BOTTLED WORKS GOOD ALSO)
PINCH OF SALT (PINCH IS DEFINED AS LESS THAN 1/8 OF A TEASPOON)
1/2 TEASPOON CREAM OF TARTAR
8 TABLESPOONS SUGAR
1 TEASPOON VANILLA
PINCH OF SALT ( SEE ABOVE FOR DEFINITION OF A PINCH)
INSTRUCTIONS:
PUT EGG YOLKS AND PINCH OF SALT INTO A BOWL.
PUT EGG WHITES AND PINCH OF SALT INTO A DIFFERENT BOWL.
STIR EGG YOLKS SLOWLY WITH LEMON JUICE UNTIL SMOOTH.
ADD CONDENDED MILK AND CONTINUE TO STIR UNTIL SMOOTH AGAIN.
POUR INTO PIE SHELL.
BEAT EGG WHITES WITH MIXER UNTIL STIFF.
ADD CREAM OF TARTAR AND SUGAR SLOWLY MIXING WELL BETWEEN EACH ADDING OF SUGAR.
BEAT UNTIL EXTREMELY STIFF PEAKS FORM.
ADD VANILLA AND ONCE AGAIN CONTINUE BEATING UNTIL THE EXTREMELY STIFF PEAKS FORM AGAIN.
POUR OVER THE LEMON FILLING IN THE PIE SHELL AND SPREAD TO THE EDGES TO SEAL AT THE CRUST.
BAKE IN PREHEATED OVEN AT 350* FOR 6-8 MINUTES.
REFRIDGERATE FOR ABOUT 2 HOURS BEFORE SERVING
