Lemon Icebox Pie, An Old Favorite in just 5 Minutes

3 years ago
128
TAGS lemon icebox icebox pie lemon pie eagle brand recipes no bake dessert desserts lemon desserts best southern cooks homemade demonstrate style old fashioned timey good white lily country cooking living hillbilly kitchen appalachian recipes simple family rolled dean deen ramsay pioneer woman real easy collard valley cooks cvc classic 50’s 60’s 70’s vintage handed down mama mama’s whippoorwill how to cook jamie oliver’s laura in the kitchen wishes brothers green eats

Lemon Icebox Pie, An Old Favorite in just 5 Minutes

NOW FOR THIS FAMILY RECIPE:
Lemon Icebox Pie
Graham Cracker Pie Crust
2 cans Eagle brand Condensed Sweet Milk
3 Egg yellows
1/2 to 3/4 cup fresh lemon juice
Mix the juice, milk, and eggs well with an electric mixer on high speed for 2-3 minutes. Pour into a graham cracker crust and chill for a minimum of 4 hours. Slice and enjoy. Tammy
IF YOU WISH TO NOT EAT RAW EGG YOLKS BAKE PIE IN OVEN AT 350 DEGREES FOR 20 MINUTES AND THEN CHILL. YOU CAN BEAT UP A MERINGUE WITH EGG WHITES AND LET IT BROWN AND BAKE IN OVEN TOO. IF USING MERINGUE LET IT COME TO ROOM TEMPERATURE BEFORE REFRIGERATING

Loading 4 comments...