Lemon Icebox Pie
Lemon Icebox Pie is an moderately easy dinner. Made with 1 (8-inch) graham cracker crust pie shell, 1/2 c. lemon juice, 1/4 tsp. lemon extract, 1 (14 oz.) can eagle brand sweetened condensed milk and 2 eggs, separated, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
In medium size bowl, combine lemon juice and extract.
Stir in Eagle Brand milk.
Add 2 egg yolks and stir until well blended. Pour into pie shell.
In a large bowl, add cream of tartar to egg whites.
Beat with electric mixer until stiff to hold peaks. Gradually add sugar.
Keep beating until stiff, but not dry. Using a rubber spatula, fold meringue on top of pie to cover entire surface.
Make small peaks by swirling spatula.
Bake at 325Β° for 15 minutes or until lightly brown on top.
Cool and refrigerate before serving.
π· Perfect Pairings
Complete your meal with these
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