Lemon Ice Box Pie Recipe
Servings: 1
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Ingredients
- 1 can Eagle Brand Lowfat milk
- 2 pcs Lemons, Juice of (Fresh is better than those concentrate things)
- 2 pcs Egg Yolks Grahm Cracker Crust
- 3 lrg Egg whites at room temperature
- 1/2 tsp Vanilla extract
- 1/4 tsp Cream of tartar, See note
- 6 Tbsps. Superfine sugar
Directions
- Beat Lowfat milk, Lemon Juice, and Egg Yolks together. Pour into Graham Cracker Crust. Top with Meringue, and brown in 350 deg F. oven (approx 12 to 15 min). Chill at least 4 hrs.
- Meringue:(Note: if you are using a copper bowl, omit cream of tartar, you'll get pavement instead of meringue. The chemical reaction between the bowl and the egg does the same thing as the cream of tartar.)
- Beat egg whites, vanilla and cream of tartar till mix holds stiff peaks. Gradually add in the sugar, 1 Tbsp. at a time, beating till very stiff and glossy. All sugar must be dissolved.
- Makes a great dessert after a big ol' plate of barbecue.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 620g | |
| Calories 265 | |
| Calories from Fat 42 | 16% |
| Total Fat 4.79g | 6% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 367mg | 15% |
| Potassium 1059mg | 30% |
| Total Carbs 30.01g | 8% |
| Dietary Fiber 1.7g | 6% |
| Sugars 26.3g | 18% |
| Protein 26.89g | 43% |
