Lemon Icebox Pie – Farmerville High School Home Economics 1960’s

Elizabeth Phillips Smith

Crust

  • 1 1/3 cups crushed vanilla wafers
  • 1/4 cup oleo or butter (melted)

Mix and press in bottom of pie plate and line 12 vanilla wafers.

(Mrs. Stewart had us group in twos so when cut have 6 slices, each slice having 2 wafers) FYI I still do this! 😊😋😋

Filling

  • 1 can Eagle Brand sweetened Condensed milk
  • Juice of 3 lemons (1/2 c.)
  • 3 egg yolks

Mix milk and egg yolks well. Fold inLemon juice. Pour over crust.
Beat egg whites until frothy and beat in 6 to 8 Tbsp sugar until egg whites are stiff. Spread over pie and bake 375 degrees til brown. Refrigerate for several hours or overnight.

 

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