LEMON ICE BOX PIE

By stepjo7269

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.

Preparation

Step 1

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