Lemon-buttermilk Icebox Pie (Lemon curd pie)

Lemon-buttermilk Icebox Pie (Lemon curd pie)

I got this recipe from Southern Living-a gift from my sisters who live in North Carolina.  It was very well received at our Thanksgiving celebration this year.

Ingredients

1 can (14 oz) sweetened condensed milk

1 Tbsp loosely packed lemon zest

½ Tbsp Fresh lemon juice

3 large egg yolks

¼ cup buttermilk

1 recipe graham cracker crust

Directions

Preheat oven to 325.

Whisk together first three ingredients into a bowl.

Beat egg yolks with a hand blender at high speed for 4 to 5 minutes until yolks become pale and ribbons form on surface when the beaters are lifted.

Gradually whisk in condensed milk mixture and whisk until thoroughly combined.

Whisk in buttermilk.

Pour into prepared crust.

Bake at 325 for 20 to 25 minutes or until set around edges. 

Cool on a wire rack for one hour.

Cover pie with a sprayed plastic wrap and freeze for 4 to 6 hours.