Recipe of the "Week"

I thought I'd take a little break from our focus on suffering to focus on eating. Eating dessert. Specifically, eating pie. Lemon Icebox Pie. Mmmmmm!

Lemon Icebox Pie

Ingredients:

-1 large graham cracker crust

-2 cans sweetened condensed milk

-4 egg yolks (some people reserve the whites for meringue, but I hate meringue. I'm sure you can find a good meringue recipe if you'd like to top the pie with it.)

-1 to 1 ½ c. lemon juice (we use the larger amount so we get that kick in the jaw on the first bite. Trust me, it's a good pain.)

Directions:

-Preheat oven to 325 degrees. I used to only refrigerate this pie after fixing it, but even if I left it overnight, each slice would leave an empty space that was promptly filled by the other slices' lemony goodness. Baking fixes that issue.

-In a large bowl, thoroughly combine the sweetened condensed milk & egg yolks.

-Add in the lemon juice & carefully (to avoid splashing) mix in until it's no longer liquid-y. (My computer's telling me that's not a word, but I think it works.)

-Pour into the pie crust & bake for ~ 20 minutes. I'm not sure if it's necessary, but I cover mine with foil, just in case.

-Refrigerate 1-2 hours.

Just so you know, Michael loves Johnny Ray's lemon icebox pie so much that it's been his birthday "cake" several times. He raved over this recipe, exclaiming that it rivals Johnny Ray's! Trust me, that's a huge victory!