Lemon Icebox Pie
adapted from Rachel Ray
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.