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Lemon Icebox Pie
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| 1 8-oz | Graham Cracker Crumb pie shell |
| 1 14-oz can | condensed milk |
| Juice of 2 | lemons |
| 1 t | grated lemon peel |
| 2 | egg yolks |
| In medium size mixing bowl blend together condensed milk, lemon juice, lemon peel and egg yolks until thickened. Pour into pie shell. Meringue: | |
| 2 | egg whites, (@ room temperature) |
| 1/4 t | cream of tartar |
| 1/4 cup | sugar |
In small sized mixing bowl, whip egg whites with cream of tartar until they hold a soft peak. Gradually whip in sugar, continue to whip until it holds firm peaks. Pile onto pie filling and seal to inside of pie shell. Bake at 325 degrees (slow) oven until golden brown, about 15 minutes. Cool.
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