Lemon Icebox Pie

• Crust
• 1 Box Crushed Graham Crackers
• 1 Stick Melted Butter
• 4 Tbs. White Sugar
  
• Filling
• 4 Cans Eagle Brand Sweetened Condensed Milk
• 4 Tsp. Lemon Zest
• 8 Egg Yolks
• 3 Cups of Freshly Squeezed Lemon Juice
• Direction
• Preheat Oven to 350 degrees
• Crust
• Combine Graham Crackers, Butter, and Sugar
• Pour the mixture into a 9x13 glass cake pan
• Use a measuring cup to evenly spread and press the mixture to create an even crust on the bottom and sides of the pan
• Filling
• In a large bowl, whisk the egg yolks and SCM, and lemon zest together until thoroughly combined
• Slowly add the lemon juice while continuously mixing 
• Pour the filling into the pan
• Dust the top with crushed graham crackers
• Bake ~20 or until it bubbles around the edges
• Remove from oven and let cool until room temperature
• Cover an place in refrigerator for at least 4 hours