Mrs. Neyland's Lemon Icebox Pie
Recipe courtesy of Tom Neyland. Based on his recollections and an assist from Stacey at southernbite.com.
Enough Nilla Wafers to line the bottom and sides of an 8 inch pie plate.
Juice of 3 lemons
1 14 oz. can sweetened condensed milk
3 eggs, separated
4 T sugar
Butter the bottom and sides of an 8 inch pie dish. Line it with the Nilla Wafers.
Combine the lemon juice, egg yolks and condensed milk in a bowl, then pour on top of the cookies in the pie plate.
Beat the egg whites until frothy. Add sugar and continue beating until the meringue forms soft peaks (thick, but not completely stiff). Spread on top of the lemon filling so that it covers the entire pie.
Bake in a 325F oven until the meringue is golden, 15 minutes or more.
Let cool and allow the pie to rest in the refrigerator 24 hours "so the ingredients can become acquainted". Enjoy!
Enough Nilla Wafers to line the bottom and sides of an 8 inch pie plate.
Juice of 3 lemons
1 14 oz. can sweetened condensed milk
3 eggs, separated
4 T sugar
Butter the bottom and sides of an 8 inch pie dish. Line it with the Nilla Wafers.
Combine the lemon juice, egg yolks and condensed milk in a bowl, then pour on top of the cookies in the pie plate.
Beat the egg whites until frothy. Add sugar and continue beating until the meringue forms soft peaks (thick, but not completely stiff). Spread on top of the lemon filling so that it covers the entire pie.
Bake in a 325F oven until the meringue is golden, 15 minutes or more.
Let cool and allow the pie to rest in the refrigerator 24 hours "so the ingredients can become acquainted". Enjoy!
Comments
Post a Comment