Lemon Icebox Pie

6 egg yolks, lightly beaten
3 (14-ounce) cans sweetened condensed milk
1 1/2 cups fresh lemon juice
2 (9-inch) ready-made graham cracker crusts
2 cups whipping cream
1/4 cup sugar
Fresh lemon slices (optional)
Fresh mint sprig (optional)

Whisk together first 3 ingredients. Pour evenly into crusts.
Bake at 350° for 15 minutes. Remove to a wire rack to cool. Cover and chill 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread evenly over chilled pies. Top with fresh lemon slices and a mint sprig before serving, if desired.

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