LEMON ICEBOX PIE FILLING

By gaster16

Ingredients

• Lime Icebox Pie Filling:
• 3/4 cup milk
• 1/4 cup cornstarch
• 1 (14 oz.) can sweetened condensed milk
• 3 large eggs
• 1/2 cup fresh lemon juice
• 3 tablespoons butter
• 1 tablespoon grated lemon rind
• Substitute 1/2 cup fresh lime juice for lemon juice
• and 1 tablespoon grated lime rind for lemon rind
• Orange Icebox Pie Filling:
• Substitute 1/2 cup thawed frozen orange juice for
• fresh lemon juice and 1 tablespoon orange rind for lemon rind
• Pie Cake:
• 1/2 cup butter or margarine softened
• 1/2 cup shortening
• 2 cups sugar
• 2/3 cup water
• 2/3 cup milk
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 6 large egg whites, pie filling
• Whipped cream frosting

Preparation

Step 1

Whisk together 3/4 cup milk and 1/4 cup cornstarch in 3-quart heavy saucepan, whisking until cornstarch dissolves. Whisk in sweetened condensed milk and eggs until blended, whisk in lemon juice. Bring to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly or until mixture thickens. Remove from heat, whisk in butter and lemon rind until smooth. Pour filling into bowl, place bowl in larger bowl filled with ice. Stir regularly until cold.

Pie Cake:

Beat butter and shortening at medium speed with electric mixer until fluffy, gradually add sugar, beating well. Combine water and milk. Stir together flour, baking powder, and salt, add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in vanilla. Beat egg whites at medium speed with mixer until stiff peaks form, fold into batter. Spoon batter evenly into 2 greased and floured 13 x 9” baking pans. Bake at 350 degrees for 20-25 minutes or until a wooden pick comes out clean. Cool in pans for 10 minutes, remove from pan and cool completely on wire racks. Cut each cake layer in half lengthwise, creating 4 narrow rectangular layers. Spread pie filling evenly between layers. Cover cake securely with plastic wrap and chill 8 hours. Gently turn assembled cake onto its side so layers of cake and filling run vertically. Spread whipped cream frosting evenly on top and sides of cake. Serve immediately or chill up to 3 hours.