From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Lemon Ice Box Pie  I have no idea where I got this recipe, but I've had it so long that I think of it as mine. I thank whoever gave it to me. (Another mystery so familiar to those of us who save everything.) 1 14-oz. can sweetened condensed milk (Eagle or Magnolia) 1/2 cup freshly squeezed lemon juice, strained Zest (grated peel) of one large lemon or two small ones 3 eggs, separated Eight- or nine-inch pie shell 1/4 tsp. cream of tartar 3 Tbs. sugar 1/2 tsp. vanilla 1. With an electric mixer, beat the egg yolks until they become light-colored and thick. Beat in the condensed milk for about a minutes. Then add lemon juice and lemon zest, and blend well. Pour into cooled pre-baked pie shell. 2. Make a meringue by beating egg whites in a completely clean, grease-free bowl (the best possible is a copper bowl) with cream of tartar at high speed, until peaks begin to form. Add the sugar and vanilla, and beat until stiff but not dry. Spread meringue on top of pie. 3. Bake pie at 350 degrees for 10 minutes, or until top is lightly brown. Chill several hours before serving. Makes one pie. Click here for an index of recipes from past editions. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com