Lemon Icebox Pie

Name: Lemon Icebox Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 3 grated lemons, zest of; 2/3 cup lemon juice; 3 large egg yolks, lightly beaten; 1 (14 ounce) can sweetened condensed milk; 1 tablespoon sugar; 1 (12 ounce) container Cool Whip; 1 cup gingersnap cookie, crushed; 1/2 cup ground almonds or 1/2 cup pecans; 5 tablespoons melted unsalted butter

Submitted by Chill

"I found this recipe in MORE magazine. It is excellent, a wonderful presentation and light."

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Ready In:: 55mins
Ingredients:: 9
Serves:: 8

ingredients

3 grated lemons, zest of
²⁄₃ cup lemon juice
3 large egg yolks, lightly beaten
1 (14 ounce) can sweetened condensed milk
1 tablespoon sugar
1 (12 ounce) container Cool Whip
For pie crust
1 cup gingersnap cookie, crushed
¹⁄₂ cup ground almonds or 1/2 cup pecans
5 tablespoons melted unsalted butter

directions

Preheat oven to 325 deg. Stir crumbs and almonds in med bowl and stir in butter. Turn crumb mixture into a 9" pie pan pressing evenly over the bottom and up the sides. Bake crust on a center rack for 8-10 mins, until it feels dry and firm. It will feel soft, but will firm up as it cools. Cool to room temperature.
Pie:
Preheat oven to 350 deg. Stir the lemon zest, juice and egg yolks in a med bowl. Add the condensed milk and sugar. Whisk until thoroughly mixed.
Pour into cooled crust and bake for 15-20 mins until just set. Cover with plastic wrap and chill 4 hrs, until firm and chilled.
Top with Cool Whip. The recipe calls for whipped heavy cream and sugar or meringue, you do whatever you like.