| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Lemon Ice Box Pie

1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon finely grated lemon peel
2 large eggs, separated (see Food Safety)
1 (9-inch) graham cracker pie crust
4 tablespoons granulated sugar

1. In a medium bowl combine condensed milk, lemon juice, lemon zest and egg yolks; mix well. Pour into pie crust and refrigerate until firm, about 1 hour.
2. Meanwhile, beat egg whites with an electric mixer on medium speed until soft peaks form. Beat in sugar, 1 tablespoon at a time, and continue beating until stiff peaks form.
3. Preheat oven to 325°F.
4. Remove pie from refrigerator and top with beaten egg whites, spreading to the edge of the crust to seal. Bake until just browned, about 12 minutes. Keep refrigerated until ready to serve.

Makes 8 servings.