Lemon Ice Box Pie

PIE CRUST

1-¼ c. vanilla wafers, crushed
3 tbsp. margarine, melted
Whole vanilla wafers

Preheat oven to 375°F.

Thoroughly mix melted margarine into crushed vanilla wafers. Pack into bottom of 8-inch pie pan. Line sides of pan with whole vanilla wafers. Bake for 8 – 10 minutes. Cool completely before using.

PIE FILLING

4 eggs yolks
1 c. lemon juice
1 c. condensed milk
½ tbsp. grated lemon rind
2 tbsp. sugar


Beat egg yolks until thick. Add lemon juice and condensed milk alternately, stirring until well blended. Add lemon rind to egg yolk mixture. Pour into cooled pie crust. Top with meringue.

MERINGUE

4 egg whites
½ c. sugar
¼ tsp. cream of tartar
Preheat oven to 400°F.

Beat egg whites until stiff with an electric mixer. It should be stiff enough so that when you pull the beaters out they will leave a peak in the egg whites that sits for a moment (soft peaks). Add sugar and cream of tartar. Beat until peaks curl slightly over when the beater is removed (hard peaks). Do not over-mix. Place meringue topping on top of lemon mixture filled pie shell. Bake pie for 10 – 12 minutes or until light brown. Chill and serve.

YIELD: 8 servings