An easy recipe for lemon ice box pie uses a graham cracker crust, egg yolks, lemon juice, butter and condensed milk. It is placed in the freezer for six hours after baking.
Preheat the oven to 325 degrees Fahrenheit. To make the pie crust break 14 whole graham crackers into a food processor with 1/4 cup sugar and 1/4 teaspoon salt. Pulse until finely ground but not powdery. Add 6 tablespoons melted, unsalted butter, and mix until the crumbs are evenly moistened. Press into the bottom and about two-thirds up the side of a 9-inch springform pan. Set the pan on a baking sheet with a rim.
In a medium bowl, whisk two 14-ounce cans of condensed milk with 1 1/4 cups lemon juice. In another bowl beat 2 tablespoons finely ground lemon zest with the eight large egg yolks until pale with a handheld mixer. Add the condensed milk mixture, and beat until smooth.
Pour the filling into the crust and bake for 25 minutes at 325 degrees Fahrenheit. The pie is ready when the edges are set and the center jiggles slightly. Let cool for one hour on a rack. Cover loosely with plastic wrap, and freeze the pie for at least six hours. To release the pie, wrap a warm, damp kitchen towel around the pan and remove the ring. Slice the pie with a hot knife, transfer to plates and serve.