This was Mother’s go-to dessert. It was quick and easy
and everyone always loved it. She’d made it so many times that she didn’t need
a recipe. Maybe one day I won’t need it either.
Lemon
Icebox Pie
Nilla Wafers
½ cup Butter,
softened
Juice from 3
lemons (about ¼ cups)
1 14-oz. can Eagle
Brand Sweetened Condensed Milk
3 eggs, separated
4 tablespoons
sugar
Crush 40 Nilla Wafers. I put then in a Ziplock bag,
seal it and use a rolling pin. It’s okay to use a food processor.
Melt the butter and mix with the crushed Nilla Wafers. Press into the bottom of a glass pie plate. Place additional Nilla Wafers around the rim of the pie plate to create a crust.
Combine egg yolks, Eagle Brand Sweetened Condensed milk and lemon juice, mixing well. Pour into the crust.
Beat the egg whites on HIGH speed of a mixer until white and frothy. Add sugar, one tablespoon at a time, until stiff, white peaks form. Spread on top of the pie filling.
Bake at 325 degrees for 15 minutes or until the top begins to lightly brown.
Cool. Then Refrigerate.
