A welcome visit over the weekend from my youngest daughter Jamie and two little ones.
The girls always ask for Lemon Ice Box pie and grandma prepared it early that morning.
The next day my middle daughter Beth came and spent the night and is still with me.
Needless to say I enjoytheir visits.
The Lemon Ice Box Pie is so easy and I may have posted the recipe in the past - so before someone emails me or one of my daughter's ask again for it "again" - I will share.
3 egg yolks
1 can sweetened condensed milk
1/2 to 3/4 cup lemon juice - I find that 1/2 cup is fine for me and not so tart
mix (I use my whisk) and pour into a graham cracker crust and bake for 20 minutes at 350 degrees
(for a crisper crust, brush with beaten egg white and bake unfilled crust at 375 for 5 minutes)
Over the years I have enjoyed this hint - otherwise I always found the crust might crumble
Cool on wire rack and then refrigerate. After about an hour I cover pie with cool whip. If pie is going to be used immediately with no left overs - you can use whip cream.
Keep any left over in refrigerator, it keeps well for days. Of course it does not last long at my home.