Today I made a Lemon Icebox Pie. I got the recipe from a cookbook published for Katy First Baptist Church's 100th Centennial Celebration. Its a breeze to make and quite delicious with a warm cup of tea.
Whenever I have the opportunity to squeeze fresh citrus juices and freeze them for later use I do so. I utilized the lemon juice I had previously frozen for this recipe. I cheated and used a store bought crust.
Here is the recipe:
1 can condensed milk, 1/2 cup fresh squeezed lemon juice, 2 egg yolks
1 can condensed milk, 1/2 cup fresh squeezed lemon juice, 2 egg yolks
Mix all the ingredients on low speed with elec. mixer less than one minute. Put the ingredients in a precooked pie pastry shell(400 degrees for 10 minutes) and top with three egg whites whipped until light and fluffy.
Whipped Egg White Topping:
The egg whites should be room temperature and to the three egg whites you add 1/4 teaspoon of cream of tartar and two table spoons of sugar. Mix the egg whites until they form peaks and the sugar is dissolved.
Once you have added the egg whites forming little peaks, then place the pie back into a 350 degree oven for 10 minutes in order to cook the whites and the egg yolks in the filling and allow them to lightly brown.
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