1 Graham-snap pie crust (see
-below)
FILLING
2 Eggs; separated
3 Lemons; juice of, strained
1 cn (14-oz) sweetened condensed
-milk
2 ts Grated lemon peel
1 ts Vanilla
1/4 ts Cream of tartar
1/4 c Sugar
-GRAHAM-SNAP CRUST-
10 Gingersnaps; finely crushed
4 Graham crackers; finely
-crushed
1/4 c Butter; melted
2 tb Sugar
1 9-inch pie pan
Date: Tue, 2 Apr 1996 07:58:12 -0600
From: pickell@cyberspc.mb.ca (S.Pickell)
Pie crust: Preheat oven to 375. Tip: Line a 9 inch pie pan with aluminum
foil before pressing the crumbs into the bottom. Thoroughly combine the
all ingredients. Evenly press the mixture onto the bottom and sides of a 9
inch pie pan. Bake for 4 – 5 minutes. Cool to room temperature. Then freeze
for at least one hour, or overnight would be better. When it is frozen
solid, lift the crust out, peel off the foil, and replace the crust in the
pan. Then continue putting the filling in.
For the Filling: Preheat oven to 350. Using electric mixer, beat the yolks
for 10 minutes. Continue beating on medium speed and slowly pour in the
lemon juice. Add the sweetened condensed milk and lemon peel and mix well.
Pour into pie shell and set aside.
In a clean bowl, beat the whites, vanilla and cream of tartar with an
electric mixer on medium until soft peaks form. Then beat on high speed and
gradually add the sugar. Stop when the sugar has dissolved and the mixture
forms stiff, glossy peaks.
Spoon over the top of the pie and bake in preheated oven until meringue is
golden brown, about 10 to 15 minutes. Cool, then chill for at least four
hours before serving.
Elizabeth Sofkys Mother Washington Post 4/12/95 == Courtesy of Dale & Gail
Shipp, Columbia Md. ==
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #94
From the Meal
Yields
8 Servings