Lemon Ice Box Pie

Ingredients

• 2 packets (14 crackers) graham crackers
• 4 eggs, yolks and whites separated
• 6 tbsp melted butter
• ½ cup sugar, divided in ¼ portions
• 2 cans condensed milk
• 2 cups fresh Meyer lemon juice (or any fresh lemon)
• 2 tbsp lemon zest
• 9 inch spring form pan

Instructions

1. Preheat oven at 350°F.
2. Process the graham crackers and ¼ cup of sugar in a food processor until fine and add the melted butter and pulse until butter is incorporated. Pour into spring form pan and spread out the mixture evenly and ½ way up the sides to form the crust. Press a measuring cup against the side of the pan to even out the crust. Set aside. 
3. In mixing bowl, whisk the condensed milk, eggs, lemon juice, zest until well incorporated. Poor mixture into the pan. 
4. Whip the meringue by combining remaining ¼ sugar and egg whites until stiff peaks and spoon on top of the pie, spreading evenly to seal the pie. 
5. Bake for about 25 minutes or until top of meringue is golden brown, remove and allow to cool. Cover well with plastic wrap and place in the freezer overnight. 
6. To serve, do not defrost. Remove from freezer and run a knife around the edge pie to release the meringue and then release the spring form pan. Run knife in hot water, slice and serve.

This article and recipe adapted from this site!