EAGLE BRAND LEMON ICEBOX PIE
1 can eagle brand milk
3 egg yolks
1/2 cup lemon juice
1 graham cracker crust
** This is for two generous pies so I tripled the recipe. I also used store bought crusts - making them at home is very easy with graham crackers, butter and a bit of sugar. But I cheated today - easy.
I hand-squeezed enough lemons for one and one-half cups lemon juice (it took about 14 large lemons). As I said, I had the concentrate handy if the lemons were not enough. Turns out, I didn't need it.
Open three cans of eagle brand and spoon into a bowl. Separate nine eggs. You can reserve the whites for making a meringue or use them later for an egg white omelet. Mix together the milk and the eggs until creamy.
Slowly add the lemon juice as you are beating the milk and egg mixture. The filling will thicken - continue beating to make sure it is smooth and creamy. Pour filling into crusts.
Some people have an aversion to uncooked eggs in recipes. I only use eggland eggs which are safe, however, if you like, you can put the pies into the oven at 350 for about eight minutes to make sure the eggs are cooked. Then you can cool the pies and put them into the fridge to completely cool.
This recipe is from an old cookbook but a classic. I got it on a recipe card during my bridal shower (everyone was told to bring me two recipes). I'm sure this was around in the fifties when my mom learned to cook. It is one of the few from that bridal shower collection that I continue to use.
Of course ... supervision in the kitchen is always desired if you're unsure of how to work the appliances or need a taster. Lizzie, the eternal optimist, tries to assure me that pugs indeed like lemon icebox pie.
and....the finished product (before adding a whipped topping or meringue).