Thursday, September 29, 2011

Yummy to My Tummy: Lemon Icebox Pie

*This is Justin's favorite pie.  His mom shared the recipe with me when we got married, & it's always a crowd pleaser!  My two kitchen assistants helped me whip one up for Daddy last week.

Lemon Icebox Pie

1 sleeve of graham crackers
6 T butter, melted
1/4 C sugar

1 can sweetened condensed milk
1/2 C fresh squeezed lemon juice
1 tsp grated lemon rind  
2 egg yolks

Place graham crackers in a plastic bag, seal & crush with a rolling pin or the flat side of a meat tenderizer.
Mix cracker crumbs, butter & sugar.  Press into a greased pie plate.  Bake for eight minutes at 350 degrees.  Cool completely.
Combine condensed milk, lemon juice, lemon rind & egg yolks.
Pour into cooled graham crust.  Cover & refrigerate several hours.  Top with cool whip & serve.

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