Lemon Icebox Pie

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest

• Refrigerated

  • 8 Egg yolks, large

• Condiments

  • 1 1/4 cups Lemon juice, fresh

• Baking & Spices

  • 1/4 cup Sugar

• Snacks

  • 2 cup Graham cracker crumbs

• Dairy

  • 6 tbsp Butter
  • 2 14 oz cans Condensed milk, sweetened

Found on homemadeinterest.com

Description

Ingredients

• 2 cup graham cracker crumbs (I buy the boxed crumbs but it is about 14 graham crackers ifyou are making your own crumbs)
• ¼ cup sugar
• 6 tbsp butter, melted
• 1¼ cups fresh lemon juice (6-8 lemons)
• 2 14 oz cans sweetened condensed milk
• 8 large egg yolks
• 2 tbsp finely grated lemon zest

Directions

• Preheat the oven to 325°F.
• In a bowl mix together graham cracker crumbs and sugar.
• Add melted butter to mixture and mix thoroughly.
• Pat the graham cracker mixture into a greased pie pan making sure to go up the sides to create a nice crust.
• Bake crust for 10 minutes then remove from oven and let cool.
• While the crust bakes and cools mix the rest if the ingredients together in a bowl.
• Pour the mixture into the crust and bake for 25-30 minutes or until the edges are set and the middle still jiggles slightly.
• Once baked, remove the pie from the oven and let it cool completely before covering it with plastic wrap and placing it in the refrigerator for at least 6 hours ( I recommend overnight).
• Serve with homemade whipped cream!