Name: Lemon Icebox Pie
Prep time: 10 min
Cook time: 35 min
Total time: 7 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 egg yolks; 1 large egg; 2 (14-ounce) cans sweetened condensed milk; 1 cup freshly squeezed lemon juice; 1 (9-inch) prepared graham cracker crust, store-bought or homemade and cooled; 1 1/2 cups sour cream; 2 tablespoons sugar; 1 teaspoon vanilla extract

Ingredients

8 serv.

2 egg yolks
1 large egg
2 (14-ounce) cans sweetened condensed milk
1 cup freshly squeezed lemon juice
1 (9-inch) prepared graham cracker crust, store-bought or homemade and cooled
1 1/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

Instructions

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1 Set a rack in the middle of the oven.
2 In a bowl, whisk the egg yolks and whole egg until thoroughly combined. Stir in the sweetened condensed milk until blended. Add the lemon juice and stir to blend. Pour into the prepared graham cracker crust.
3 Set the pie in the middle of the oven and bake for 25 minutes, or until the outside edges look set and the center still jiggles slightly. Set the pie on a rack to cool to room temperature, then chill in the refrigerator for at least 6 hours, or overnight.
4 In a bowl, stir together the sour cream, sugar and vanilla until blended.
5 One to two hours before serving, preheat the oven to 350°F. Set a rack in the middle position. Spread the topping over the pie and bake the pie for 10 minutes to set the sour cream. Remove the pie from the oven, cool briefly, and return to the refrigerator to chill until cold, at least 45 minutes.
6 This pie will keep for up to 24 hours before serving. Did you love the recipe? Let us know with a rating and review!