Lemon Icebox Pie

INGREDIENTS

1. For the crust:
   • 14 whole graham crackers
   • 1/4 cup sugar
   • 1/4 teaspoon salt
   • 6 tablespoons unsalted butter, melted and still warm
2. For the filling:
   • 2 (14-ounce) cans condensed milk
   • 1 1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4–6)  I used Meyer Lemons!
   • Zest of 2 lemons
   • 8 large egg yolks

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PREPARATION

​To make the crust:

  1.  Heat the oven to 325°F. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses.
  2.  Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
 

To make the filling:

1. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, Whisk the condensed milk with the lemon juice.  Then whisk the two mixtures together.
2. Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.