Lemon Icebox Pie

by Katie of:
http://dishinanddishes.com

INGREDIENTS:
One graham cracker crust (ingredients below)
1 sleeves of honey graham crackers (18)
1/3 c. sugar
1/2 stick melted butter
(Process graham crackers in food processor, add sugar and butter and pulse till mixed, pat into pie dish. I use this for a deep dish pie. If you have leftover, just freeze it in a freezer baggie)
3/4 c. fresh squeezed lemon juice (5-6 large lemons) or one cup frozen lemonade, thawed
2 cans sweetened condensed milk
1 T. lemon zest
8 egg yolks
Whipped cream or topping

DIRECTIONS:
Squeeze lemons to make 3/4 cup.  Also zest one lemon.  Add to condensed milk in mixing bowl and whisk up.  With mixer, blend 8 eggs till lighter in color and a little fluffy.  Add sweetened condensed milk/lemon mixture to eggs and beat for one minute.  Pour into graham cracker crust and bake at 350º for 20 minutes.  Chill in "icebox" or refrigerator at least 2 hours before serving.  Top with whipped topping
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