Hi,

I hope one of these helps. The last recipe my mother-in-law makes on a regular basis using limeade, which I love. And she was born and raised in the south.

Southern Lemon Icebox Pie

1 c. vanilla wafer crumbs
2 Tbsp. butter or margarine, melted
vanilla wafers
1 (14 oz.) can sweetened condensed milk
4 eggs, separated
1/2 c. lemon juice
1/2 c. sugar

Combine vanilla wafer crumbs and butter; press into bottom of a lightly greased 9-inch pie plate. Line sides of pie plate with whole vanilla wafers; gently press into bottom layer. Bake at 350 degrees for 8 to 10 minutes. Cool. Combine milk, egg yolks and lemon juice; mix well. Pour into prepared pie plate. Beat egg whites (at room temperature) until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pie crust. Bake at 350 degrees for 10 minutes or until meringue is golden brown. Cool to room temperature. Chill. Yields one 9-inch pie.

Lemon Icebox Pie

1 Eagle Brand milk
1/4 c. lemon juice
2 Tbsp. sugar
2 or 3 egg yolks
egg whites for meringue

Blend milk, lemon juice and sugar. Add egg yolks. Pour into crumb crust at once. Top with whipped egg whites. Brown
in oven.

Lemon Icebox Pie

2 graham cracker crusts
1 can Eagle Brand milk
1 large Cool Whip
1 small can frozen
concentrated lemonade
(limeade may be used)

Mix Eagle Brand milk, lemonade and Cool Whip with a fork. Pour the mixture into the two crusts. Chill for about 24 hours.