Wednesday, May 14, 2014

Queen of Lemon Ice Box Pies - a lot of pure love in every rich bite!

My cousin, Barbara Jarvis, of Jackson made this decadent deep-dish lemon icebox-meringue masterpiece and it makes me drool. I've tasted it once and it is unforgettable. Try is and you'll know what I mean - there's a lot of love in every single bite!
Old-fashioned Lemon Ice Box Pie - it's a big, rich deep pie that all the others will be judged by from now on. This was one of the most decadent desserts at a recent dinner on the ground smorgasbord of Southern cuisine. Make this one just once and you'll know why it is the Queen of Lemon Ice Box Pies. Mrs. Patsy Yarbro of Decaturville TN made this and I watched people go for it the moment she put it on the table - me includ
Lemon Ice Box Pie
3 cups vanilla wafer crumbs
1 stick butter
Combine wafer crumbs and butter together thoroughly. Press into 9-inch deep dish pie plate. Chill until set.
6 eggs
2 cans Eagle Brand milk
Juice of six lemons
Vanilla wafers to stand around the edges of pie.
Separate eggs, reserving egg whites for meringue. Beat yolks and milk, add lemon juice; beat until smooth. Stand wafers around top of crust; pour lemon mixture into crust.
6 egg whites
1/2 tsp. cream of tartar
6 tbsp. sugar
Beat whites and cream of tartar, when soft peaks form, gradually add sugar; beat until stiff. Pour meringue on pie and bake at 350 degrees until golden brown. This makes a large pie. Patsy Yarbro of Decaturville.

1 comment:

Unknown said...

This looks AMAZING! Just one question though, is the Eagle brand milk sweetened condensed milk? I'm assuming it is since there is no added sugar in the filling...but I want to make sure! I'm making this for my husband who is returning from a deployment very soon.