Food Friday - Lemon Icebox Pie

Lemon Icebox Pie
adapted from Rachel Ray

Ok, I love Lemon dessert so when I saw this recipe for a Lemon Icebox Pie AND it used Sweetened Condensed Milk in the recipe, I knew I had to try it.  Let me tell you, this is awesome.  I could eat the whole pie.  When I first served it for dessert with my parents, I had taken out of the freezer about 45 minutes before we were going to eat it so it was nice and creamy but still super cold.  It was so good.  The following day I had it frozen straight from the freezer and it was just as good :-)  

First, you need a graham cracker crust.  You can either make your favorite version OR do what I did and use a storebought crust :-)

Preheat the oven to 325 degrees

In a bowl, mix 1 1/4 cups freshly squeezed and strained lemon juice with 2 cans of sweetened condensed milk.  Whisk this together until smooth. (I used 2 fresh lemons for juice and then added enough lemon juice out of a bottle to equal the amount needed)

In another bowl, whisk together 8 egg yolks with the zest of two lemons until the color is golden and smooth.

 Then you mix the condensed milk mixture together with the eggs and combine well.  Pour into the prepared crust and stick in the oven, on a baking sheet, for about 1/2 hour.  The custard will not totally set and crack but it’s pretty darned cooked.  You let it cool for an hour, then you put plastic wrap on it and freeze it overnight.