Lemon Icebox Pie

Sweet yet tart, this easy pie makes a refreshing summer dessert.

1 10” graham cracker crust
Egg white (from an egg, below), slightly beaten

Preheat oven to 325º. Brush the crust with egg white and bake 5 minutes.
Meanwhile, make the filling:

2 cans sweetened condensed milk
5 egg yolks
½ C. sugar
½ tsp. vanilla extract
2/3 C. bottled lemon juice

With a whisk or fork, blend the condensed milk and egg yolks until smooth. Stir in sugar, vanilla and lemon juice until well blended. Pour into crust and bake at 300º for 20 minutes or until center is set. Cool to room temperature and then refrigerate several hours or overnight. Garnish with whipped cream or whipped topping.

For key lime pie: Substitute bottled key lime juice for the lemon juice.

Kitchen Hint: Use those extra egg whites in a healthy veggie omelette to serve with Sweet Zucchini Corn Muffins.

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