Lemon Ice-Box Pie

Lemon Ice-Box Pie

1 can Eagle Brand Sweetened Condensed Milk
6 egg yolks
2/3 Cup freshly squeezed lemon juice
1 T grated lemon rind.

Combine and chill thoroughly. Pour into a baked but cooled graham cracker crust. Top with meringue. Bake 5 minutes in an oven which has been preheated to 425 degrees.

Meringue

6 egg whites
6 Tbs granulated white sugar
1/4 tsp cream of tartar (opt)

Beat at high rate of speed in mixer until eggs whites are stiff, but not dry. For example, when you pull the whisk out of the whites, the peaks should fall over slightly. In addition, when you rub a little of the mixture in between your fingers, it should not feel gritty.

Graham Cracker Crust

1 1/3 cups graham crackers crumbs
(approx 24 crackers)
1/2 cup melted butter
1 Tbs sugar

Combine in large mixing bowl. Then press into a 9" glass pie plate. Bake 5-7 minutes at 350. Cool. Then fill.