Lets go back , When the Living Was Easy ... Lemon Ice Box Pie ..

                                      Serves: 8
                             Lemon Icebox Pie :

1                 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2                large egg yolks
1/2            cup fresh squeezed lemon juice
1-2            teaspoon  lemon zest
graham cracker crust (ready made)
           **Meringue recipe below**

Lemon Meringue Pie :

1              9" pie shell baked

                   For the Filling:

1-1/2              cups sugar
1/3                 cup cornstarch
1-1/2              cups water
3                    egg yolks - slightly beaten
3                    tablespoons butter
1/4                 cup lemon juice
1                    tablespoon  lemon rind

                    For the Meringue:

2-3                  egg whites
1/4                  teaspoon  cream of tartar
6                     tablespoons  confectioners sugar
1/2                  teaspoon  flavoring if desired

　
                   For the Icebox pie:

1 .      In a mixing bowl, whisk by hand the condensed milk, egg yolks, lemon juice and zest until smooth. Evenly distribute into graham cracker crust. Top with meringue and bake at 325° for 15 minutes or until lightly browned.

                For the Lemon Meringue pie:
Begin by making the filling.

1           Mix the sugar and cornstarch in a saucepan over medium heat. Gradually stir in the water. Bring to a boil stirring constantly until mixture thickens.
2 .        Slowly stir 1/2 of the hot mixture into the beaten eggs. Then add the egg mixture back into the saucepan. Bring to a boil and stir for one more minute. Remove from heat and continue stirring until smooth. Blend in butter, lemon juice, and lemon rind.
3 .        Pour into baked shell.

                    For the meringue:
1.         Beat the egg whites with cream of tartar until frothy. Gradually beat in the sugar, a little at a time. Continue beating until stiff and glossy. Do not under beat. Beat until sugar is dissolved. Beat in flavoring.
2.          Pile meringue onto hot pie filling, being careful to seal the meringue onto the edge of the crust to prevent shrinking and weeping. Swirl or pull up points for decorative top. Bake in a 400° oven for 8 - 10 minutes until delicately browned.

TIP :
The nutritional information is for the Icebox Pie. The Meringue Pie has 5 more calories and 2 more grams of fat per slice.

Source:
Eagle Brand Label and Betty Crocker Cookbook this recipe has been around since the 1940s ... it's on the  Eagle Brand Label
. This recipe  has  been in family  for  years  and  I'm sure  lot of  you have it  . So treat  yourself  to some  tang  goodness .