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
  1. Preheat oven to 350°F.
  2. Put the condensed milk and lemon juice in a large bowl and stir to blend thoroughly.
  3. Add the egg yolks and lemon zest and stir until you no longer see yellow yolk.
  4. Pour the mixture into the crust and bake for 30 minutes.
  5. 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.