Judy Johnson’s Lemon Ice Box Pie
Vanilla wafer cookies
3 eggs, separated
1/3 cup fresh lemon juice
Zest of 1 lemon
1 can sweetened condensed milk
Pinch of salt
Line the bottom of a 9” pie plate with vanilla wafer cookies.
In a bowl, beat egg yolks until foamy. Add milk, beat well. Add the lemon juice, salt and zest and whip to a cream. Pour filling into cookie-lined plate.
Preheat oven to 425 degrees.
Make a meringue using the egg whites and 3 tablespoons of sugar, beaten until stiff peaks form. Spoon on top of filling, spreading to seal, and bake in oven until the meringue begins to brown. Watch carefully to prevent burning.
Refrigerate pie for 24 hours before serving.