See their little dog, Dallas? He's so cute! Barb & KT are just nuts about him. You'd think they had a newborn baby in the house.
There is a little lake in their subdivision, and we went fishing. I caught a bunch of little bream, but only one bass of a decent size.
Kevin grilled hamburgers and Barbara made a fabulous potato salad. I took a jug of sangria and a lemon icebox pie. Kevin had never tasted that kind of pie (he's obviously not from the South), so we left it over there. Then tonight, Lonnie started grumbling about wanting a piece of pie, so I made another one.
Barbara wanted the recipe, and Lonnie also promised it to Laura, so I thought I' share it with everybody here. Enjoy!
Lemon Icebox Pie
1/2 c. lemon juice
1 tsp. grated lemon rind or
1/4 tsp. lemon extract
1 can Eagle Brand milk
2 eggs, separated
1/4 tsp. cream of tartar
4 T. sugar
Vanilla wafer crust*
Mix together lemon juice, rind or extract, milk, and egg yolks for pie filling. Pour into pie crust.
Beat eggs whites until soft peaks form. Add sugar one tablespoon at a time (beating after each addition) and then cream of tartar. Top pie with the meringue and brown at 400 degrees. Watch it closely because it won't take long to brown.
Refrigerate at least three hours before cutting.
*If you can't find vanilla wafer crust, you can use graham cracker crust, but it isn't as good.
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