Lemon Icebox Pie

• 3 grated lemons, zest of
• 23 cup lemon juice
• 3 large egg yolks, lightly beaten
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon sugar
• 1 (12 ounce) container Cool Whip
• 1 cup gingersnap cookie, crushed
• 12 cup ground almonds or 12 cup pecans
• 5 tablespoons melted unsalted butter

1. Preheat oven to 325 deg.
2. Stir crumbs and almonds in med bowl and stir in butter.
3. Turn crumb mixture into a 9" pie pan pressing evenly over the bottom and up the sides.
4. Bake crust on a center rack for 8-10 mins, until it feels dry and firm.
5. It will feel soft, but will firm up as it cools.
6. Cool to room temperature.
7. Pie:
8. Preheat oven to 350 deg.
9. Stir the lemon zest, juice and egg yolks in a med bowl.
10. Add the condensed milk and sugar.
11. Whisk until thoroughly mixed.
12. Pour into cooled crust and bake for 15-20 mins until just set.
13. Cover with plastic wrap and chill 4 hrs, until firm and chilled.
14. Top with Cool Whip.
15. The recipe calls for whipped heavy cream and sugar or meringue, you do whatever you like.

lemons, lemon juice, egg yolks, condensed milk, sugar, cookie, ground almonds, butter

Taken from www.food.com/recipe/lemon-icebox-pie-128702 (may not work)