Lemon Ice Box Pie

This traditional Southern dessert is very easy to make and is incredibly good on those hot, summer days.

Ingredients:

• 1 store-bought Graham cracker pie crust           
• 5 large egg yolks
• 2 cups sweetened condensed milk
• ½ cup freshly squeezed lemon juice from 2 lemons
• 1 ½ tablespoons finely grated lemon zest
• ½ teaspoon vanilla

Directions:

In a large mixing bowl, lightly beat together the egg yolks and the condensed milk with a metal whisk, blending until smooth.

Whisk in the lemon juice, lemon zest and vanilla.

Pour the filling into the pie crust and bake in a 300 degree oven for 20 to 25 minutes or until the center of the filling is set.

The pie is done when only a little of the filling sticks to your fingertip when you gently touch the center of the pie.

You can also gently shake the pie to tell if it is done.

Remove the pie from the oven and let cool to room temperature on a wire rack.

After it is cooled, refrigerate for at least 4 hours, preferably overnight, until it is very cold.

While it is chilling, cover the pie so it does not absorb any refrigerator odors.

You can garnish with fresh, unsweetened fruit, such as blueberries or strawberries.

You may want to top the pie slices with dollops of lightly sweetened whipped cream.

Serves 8.