Recipes Desserts Pies Lemon Ice Box Pie 5.0 (233) 2 Reviews This silken frozen pie is adapted from Clancy's, one of David Guas's favorite New Orleans neighborhood restaurants. (Recipe adapted from DamGoodSweet.) More Fruit Desserts By David Guas David Guas Facebook Instagram Twitter Website David Guas is a chef, TV personality, restaurateur and cookbook author from New Orleans, Louisiana. His restaurant, Bayou Bakery, Coffee Bar & Eatery in Arlington, VA, opened in 2010 - garnering national praise in publications like Food & Wine, Southern Living, Garden & Gun, Saveur, and Bon Appétit for showcasing a true taste of the South.Expertise: grilling, baking, pastry.Experience: David Guas has frequently appeared as a guest on the Today show, CBS The Talk, and Saturday Morning, as a co-judge on Food Network's Chopped and Chopped Junior, and as the host of Travel Channel's competition show, American Grilled. David has penned two cookbooks. The first, Dam Good Sweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style, was a James Beard Award finalist, as well as one of Food & Wine's Best New Dessert Cookbooks. His second cookbook, Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill like a Pro, came from his love for grilling. Food & Wine's Editorial Guidelines Updated on June 5, 2019 Print Rate It Share Share Tweet Pin Email You’ll love this lemony, silken, frozen pie and its sweet graham cracker crust. Photo: © Taunton Press Total Time: 1 hrs Yield: 1 9-inch pie Ingredients 14 whole graham crackers, broken 1/4 cup sugar 1/4 teaspoon salt 6 tablespoons unsalted butter, melted Two 14-ounce cans sweetened condensed milk 1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest 8 large egg yolks Directions Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet. In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust. Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours. Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve. Rate it Print