MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: LEMON ICE BOX PIE
  Categories: Desserts, Pies/pastry
       Yield: 8 servings
       1    Graham-snap pie crust
            (see Below)
       2    Eggs, separated
       3    Lemons, juice of, strained
      14 oz Can sweetened condensed milk
       2 ts Grated lemon peel
       1 ts Vanilla
     1/4 ts Cream of tartar
     1/4 c  Sugar
 MMMMM---------------------GRAHAM-SNAP CRUST--------------------------
      10    Gingersnaps, finely crushed
       4    Graham crackers, finely
     1/4 c  Butter, melted
       2 tb Sugar
       1    9 in pie pan
   Pie crust
   Preheat oven to 375.
   Tip:  Line a 9 inch pie pan with aluminum foil before pressing the
   crumbs into the bottom.
   Thoroughly combine the all ingredients.  Evenly press the mixture
   onto the bottom and sides of a 9 inch pie pan.  Bake for 4 - 5
   minutes. Cool to room temperature.  Then freeze for at least one
   hour, or overnight would be better.  When it is frozen solid, lift
   the crust out, peel off the foil, and replace the crust in the pan.
   Then continue putting the filling in.
   For the Filling:
   Preheat oven to 350.
   Using electric mixer, beat the yolks for 10 minutes.  Continue
   beating on medium speed and slowly pour in the lemon juice.  Add the
   sweetened condensed milk and lemon peel and mix well.  Pour into pie
   shell and set aside.
   In a clean bowl, beat the whites, vanilla and cream of tartar with an
   electric mixer on medium until soft peaks form.  Then beat on high
   speed and gradually add the sugar.  Stop when the sugar has dissolved
   and the mixture forms stiff, glossy peaks.
   Spoon over the top of the pie and bake in preheated oven until
   meringue is golden brown, about 10 to 15 minutes.  Cool, then chill
   for at least four hours before serving.
   Elizabeth Sofkys Mother Washington Post 4/12/95 == Courtesy of Dale &
   Gail Shipp, Columbia Md. ==