Lemon icebox pie has been a family favorite in my household since I was a child. Every time my mom made it, I remember wanting to lick the can of the delicious Eagle Brand Milk after it was added to the lemon juice. All the ingredients for this lemon icebox pie are fresh, and the entire pie can be assembled in about 6 minutes. You can use a store-bought graham cracker pie crust or make one from scratch. Nothing can top a homemade crust, and graham cracker crusts are really easy to make. Whichever crust you choose for this pie will be delicious. This recipe does call for raw eggs, but if you do not want to eat raw eggs the pie can be cooked at 350 degrees before you chill it.

Ingredients:

• Graham cracker pie crust (you can buy frozen or make from scratch)
• 2 cans of Eagle Brand condensed sweet milk
• 3 egg yolks
• 1/2 to 3/4 cup freshly squeezed lemon juice (more or less for the desired tartness)

Directions:

In this delicious recipe for lemon icebox pie by Collard Valley Cooks, you will learn to make this lemon icebox pie in an easy, step by step method. You will first squeeze the fresh lemons reserving one or more thin slices to decorate the top of the pie. Then, add the lemon juice, Eagle Brand condensed milk, and eggs to a mixing bowl and blend on high with your mixer for about 2 to 3 minutes.

Then, you will add your lemon icebox pie filling to the graham cracker crust and chill for at least 4 hours. You can decorate the top with sliced lemon and whip cream.

This pie tastes like a summer day in the American South.

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How To Make A Lemon Icebox Pie In 6 Minutes