Lemon Icebox Pie

Ingredients

• 1 can Eagle Brand milk
• 3 lemons
• 3 eggs, separated (save whites for meringue)
• 1 graham cracker crust
• enough vanilla wafers to go around top of pie after filling
• cream of tartar
• granulated sugar

Directions

1. In a mixing bowl, beat egg yolks until creamy.
2. Add milk and juice from lemons (remove seeds first)
3. Mixture will thicken on its own.
4. Pour into graham cracker crust and arrange vanilla wafers around top of crust.
5. To make meringue: Beat egg whites until stiff peaks form.
6. Add 2 teaspoons cream of tartar. Mix well.
7. Add sugar, 1 tablespoon at a time until desired sweetness.
8. Pour over top of filling
9. Bake in 375deg F oven until nice and brown.
10. Allow to cool before cutting.

Notes

• I like adding a little extra lemon juice for a kick
• This was one of my mother's favorite pie recipes. Yes, it's fattening, but oh so delicious. Hope you enjoy!

Contributed by:

• World Recipes Y-Group