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Ice-Box
Lemon Pie
| 1 baked pastry shell
3 eggs 3 tablespoons hot water Juice and rind of 1 lemon Beat egg yolks until thick, then add half
of sugar and lemon rind and juice. Add hot water and cook in double boiler
until it is like custard. Remove from the fire and allow to cool. Beat
egg whites until stiff, then add the rest of the sugar gradually. Fold
the lemon-sauce mixture (cooled) into the fluffy egg whites and pour in
baked pastry shell. Put in icebox and allow to stand an hour or so before
serving.
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