Lemon-Buttermilk Icebox Pie

By clawson

Ingredients

• (14-oz.) can sweetened condensed milk
• 1 tablespoon loosely packed lemon zest
• 1/2 cup fresh lemon juice
• 3 large egg yolks $
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• 1/4 cup buttermilk $
• Graham Cracker Crust, baked
• Vegetable cooking spray $Ingredient Search

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Preheat oven to 325°. Whisk together first 3 ingredients in a bowl.

2. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.

3. Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours.