Valerie's lemon icebox pieDee Jackson, advancement
3 egg yolks
Juice of 3 lemons
1 small can Eagle Brand milk
Crust of vanilla wafers
½ teaspoon cream of tartar
3 egg whites
3 to 4 tablespoons sugar
1 teaspoon vanilla
For pie: Beat eggs and Eagle Brand milk together. Add lemon juice. Pour into crust of vanilla wafers. Chill in refrigerator. Do not cook.
For meringue topping: Beat cream of tartar and egg whites together. Gradually add sugar. After this is fluffy, add vanilla. Spread on top of pie and brown in oven (if desired).
