Lemon Icebox Pie

1. 1

   In medium size bowl, combine lemon juice and extract.

2. 2

   Stir in Eagle Brand milk.

3. 3

   Add 2 egg yolks and stir until well blended. Pour into pie shell.

4. 4

   In a large bowl, add cream of tartar to egg whites.

5. 5

   Beat with electric mixer until stiff to hold peaks. Gradually add sugar.

6. 6

   Keep beating until stiff, but not dry. Using a rubber spatula, fold meringue on top of pie to cover entire surface.

7. 7

   Make small peaks by swirling spatula.

8. 8

   Bake at 325u00b0 for 15 minutes or until lightly brown on top.

9. 9

   Cool and refrigerate before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.