Sorry....Finally found the cookbook! We have been moving furniture around and the books got packed into a box.
This comes from The Auburn Cookbook 1968, page 211
Lemon Ice Box pie
3 eggs
1 15 ounce can condensed milk
1/2 cup lemon juice (fresh)
Separate the eggs and put the whites aside. Beat yolks slightly. Add milk and lemon juice and mix thoroughly. Pour filling into crumb crust.
Crumb Crust
1 1/2 cups fine dry cereal crumbs (we use graham crackers) *
1/4 cup sugar
6 tablespoons melted butter
Combine crumbs and sugar. Add melted butter and mix thoroughly. Press mixture firmly around the sides and bottom of a pie pan. Bake at 375 degrees for 8 to 10 minutes or chill thoroughly before filling.
* any of these crumbs can be used: graham crackers, ginger snaps, vanilla wafers, chocolate wafers, or dry bread crumbs
Meringue
6 Tablespoons of sugar
1/4 teaspoon of cream of tartar
It's best to have the egg whites at room temperature. Beat them with a mixer until the reach the foamy stage. Add the 1/4 tsp of cream of tarter and continue beating until the whites reach the soft peak stage. Start adding the 6 TBS of sugar, 1 teaspoon at a time and beat thoroughly after each addition. You will want the whites to be stiff but not hard. Pile the meringue lightly on the pie and gently spread the meringue until all the edges of the pie are sealed.
Now take the completed pie and put into a 350 degree oven for about 15 minutes or until lightly browned. Chill in the fridge immediately. Let it set for about 2 hours.
Makes one 9 inch pie.
