Lemon Icebox Pie

Prep: 10 min | Bake: 25 to 30 min | Yield: 1 (9 inch) pie

Ingredients

Crust*

• 1 1/2 cups Graham cracker crumbs
• 3 tablespoons granulated sugar
• Dash of salt
• 1/2 cup (8 tablespoons) butter, melted

Filling

• 1 cup lemon juice
• 2 (14 ounce) cans sweetened condensed milk
• 8 egg yolks
• 3 tablespoons grated lemon zest

Instructions

1. Heat oven to 325 degrees F.

Crust

1. Combine all the crust ingredients in a bowl until well combined. Pour into a 9-inch deep dish pie plate. Press onto the bottom and up the sides of the pie plate. Set aside.

Filling

1. Stir together the lemon juice and sweetened condensed milk in a bowl.
2. In another bowl, beat the egg yolks and lemon zests together with an electric mixer until fluffy, about 6 minutes.
3. Add the sweetened condensed milk mixture to the eggs, stirring until combined. Pour the filling into the Graham cracker crust.
4. Bake for about 25 to 30 minutes or until the edges are set but the center slightly jiggles.
5. Cool for about one hour before refrigerating.

Notes

* Or use a ready-made crust.

Attribution

Photo credit: 76799278@N02/28472731550 / CC BY