Lemon Icebox Cake

Lemon Icebox Cake

MAKES 8 TO 10 SERVINGS

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
l/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.