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re: Eagle brand lemon icebox pie recipe?
Posted on 11/21/12 at 9:33 pm to Bread Orgeron
Posted on 11/21/12 at 9:33 pm to Bread Orgeron
One can eagle brand
Half cup lemon juice
Three egg yolks
Merangue
Three egg whites
Pinch cream of tartar
Quarter cup sugar
Crust
Vanilla wafers crushed for bottom
Line whole wafers around side
Beat egg yolks add to eagle brand add lemon juice pour into crust. Whip egg until frothy then add tartar and continue beating on high until white. add sugar gradually beat until whites form stiff peaks put on top of pie. brown merangue in 325 degree oven 12-15 minutes.
Chill and eat
Thank my wife for recipe quoted from memory - the lady can make a pie
Half cup lemon juice
Three egg yolks
Merangue
Three egg whites
Pinch cream of tartar
Quarter cup sugar
Crust
Vanilla wafers crushed for bottom
Line whole wafers around side
Beat egg yolks add to eagle brand add lemon juice pour into crust. Whip egg until frothy then add tartar and continue beating on high until white. add sugar gradually beat until whites form stiff peaks put on top of pie. brown merangue in 325 degree oven 12-15 minutes.
Chill and eat
Thank my wife for recipe quoted from memory - the lady can make a pie
This post was edited on 11/21/12 at 9:44 pm
1
Posted on 11/22/12 at 2:10 am to MeridianDog
This is the closest to the recipe my mother used many years ago before concern about salmonella. Does browning the meringue cook the filling enough? I generally use similar ingredients, but cook the filling - not as good as I remember Mom's however.
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