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    Sky-High Lemon Icebox Pie

    Source of Recipe


    List of Ingredients

    9-inch pie shell, baked
    4 egg yolks
    2/3 cup sugar
    Pinch of salt
    4 tablespoons lemon juice (more for tart flavor)
    Grated rind of 2 lemons
    3/4 tablespoon unflavored gelatin
    1/3 cup cold water
    4 egg whites
    2/3 cup sugar
    1/2 pint cream, whipped
    Lemon slivers


    Place egg yolks, 2/3 cup sugar, salt and lemon juice in top of double boiler; cook over boiling water, stirring until thick; add lemon rind and gelatin which has been soaked in cold water for 5 minutes. Let mixture cool. Beat egg whites until stiff; slowly add 2/3 cup sugar. Beat until creamy. Fold egg whites into cooled lemon mixture. Place in baked pie shell, sky-high; chill at least 6 hours or overnight. Top with whipped cream. Garnish with lemon slivers.

    SERVES: 8




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