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, about 10 - 12 minutes. Watch carefully to prevent burning.
Refrigerate pie for 24 hours before serving.