LEMON ICE BOX PIE

Preserved Traditions cookbook from St. Andrews in Jackson, MS
Mrs. Jay (Judith) Travis

Ingredients

Directions:
3 eggs, separated
1 c. condensed milk
1/3 c. lemon juice
18 About 18 vanilla wafers, plus about 13 more to stand around pie plate
●Crumble the wafers and make layer about 1/4 to 3/8 inch deep.
●Beat egg yolks until lemon colored; add condensed milk and beat while pouring.
●Add lemon juice and beat well. (Taste to see if sour enough--rember sourness increases with cooking.)
●Let custard stand while beating egg whites for meringue.
●Beat whites until stiff, not dry, and add a slightly rounded T. of sugar for each egg white.
●Give custard an extra stir and pour slowly into crust.
●Add meringue to pie, sealing edges.

●Bake at 350 F for about 15 minutes checking periodically to avoid burning.