Lemon icebox cake
Instructions:
-
When the family purchased a new Westinghouse electric refrigerator in the 1940s, the book that came with it included this recipe. It was about that time when the sleek, rounded refrigerators started to be indispensable in the modern American kitchen. Cooking contests also promoted the use of the sweetened condensed milk invented 100 years before. The combination of these two innovations resulted in a recipe that can be found today in some version or other in most Junior League and church-organization recipe collections.
- 2 cups vanilla wafer crumbs;
- 1⁄2 cup melted butter;
- 6 eggs, separated;
- 1⁄2 teaspoon cream of tartar;
- 1⁄2 cup sugar;
- 1⁄4 teaspoon salt;
- 1⁄2 cup fresh lemon juice;
- Grated rind of 1 lemon;
- One 14-ounce can sweetened condensed milk.
- Preheat oven to 350 F.
- Combine the wafer crumbs with the butter and firmly pat into the bottom of a 9- or 10-inch springform pan. Bake 15 minutes, or until crust is lightly browned.
- Meanwhile, in a large bowl, beat the egg whites until foamy. Add the cream of tartar. Add the sugar gradually, and beat until a stiff, shiny meringue is formed. Set aside. Without washing the beaters, in another bowl, beat the egg yolks until thick and fluffy. Add salt, lemon juice, and lemon rind. Slowly beat in the condensed milk, and beat until lemon-colored and semi-thick. Fold about one-third of the meringue into the lemon mixture. Pour into the baked crust. Spread the remaining meringue evenly over the filling, spreading it to touch the edges of the pan all around. Bake 20 minutes, until top is lightly browned. Cool, then cover and chill at least 24 hours, or until cake is set. Remove rim of pan before serving.