Lemon Icebox Pie

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 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.
• 2 pie:
• 3 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.
• 4 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.
• 5 top with cool whip. the recipe calls for whipped heavy cream and sugar or meringue, you do whatever you like.