Lemon icebox pie
2 14-ounce cans sweetened condensed milk
1 cup fresh-squeezed lemon juice
5 large egg yolks
2 teaspoons grated fresh lemon zest
Store-bought graham cracker crust
- Preheat oven to 350°F.
- Put the condensed milk and lemon juice in a large bowl and stir to blend thoroughly.
- Add the egg yolks and lemon zest and stir until you no longer see yellow yolk.
- Pour the mixture into the crust and bake for 30 minutes.
- Let sit at room temperature then put into the refrigerator or wrap with plastic wrap and heavy foil and freeze for up to 1 month.