If I haven’t made this glaringly obvious, I am a huge lemon lover. That is why when I saw this recipe for iced lemon pie, I couldn’t resist. As I read on, and learned it includes graham cracker crust with only seven total ingredients, I knew this was something I could whip up fast and absolutely love.

The directions called for a hand mixer, but I have no patience for that, so I used a standing mixer and it worked out perfectly. Separating the eggs yolks took some time, (I am not very good at it) but I worked slowly until I had all eight of them.

I also consistently tell you to double the crust when it comes to making desserts. For this recipe, I did not heed my suggestion and of course, I had to make another half of the crust to fit it all on the bottom and up the sides. Try to make at least one-half more graham cracker crust than the recipe calls for.

Words can’t describe this scrumptious, decadent dessert. The delicious graham cracker crust is a perfect container for the lemon filling. The condensed milk and egg yolks ensure a rich and creamy texture. The oh-so-lemony filling will have your taste buds dancing. This is a perfect dessert to bring to any holiday celebration. I am just warning you, this one is going to go fast!

This recipe is courtesy of Food and Wine and will serve 8 or more people who will devour each dreamy bit of deliciousness.

Ingredients for Lemon Icebox Pie:

14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh lemon juice
2 tablespoons finely grated lemon zest
8 large egg yolks

Preheat oven to 325°F.

In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. (Don’t forget to make one-half extra.)

Add the butter and pulse until the crumbs are evenly moistened.

Transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. 

Set the pan on a rimmed baking sheet.

Whisk the condensed milk with the lemon juice.

In another bowl using a hand mixer, (I used a standing mixer) beat the lemon zest with the egg yolks until pale.

Beat in the condensed milk mixture until smooth.

Pour the filling into the crust.

Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set.

Transfer the pan to a rack; let cool for 1 hour.

Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.

Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring.

Using a hot knife, slice the pie, transfer to plates and serve.

It’s that simple!