Source: Paula Deen's Special Collector's Issue Magazine
Best Desserts - August 2010
It is called "Quick and Easy Lemon Ice Box Pie", but I left out the adjectives so that it would be easier to find in someone's alphabetical file or the archives!
1 3/4 cup crushed vanilla wafers
1/4 cup sugar
6 Tablespoons butter, melted
2 (14 ounce) cans sweetened condensed milk
2 large eggs
2 egg yolks
1 teaspoon lemon zest
1/2 cup fresh lemon juice (the juice of about 2 lemons)
1/4 cup sour cream
Garnish: whipped cream topping, lemon zest strips
Preheat oven to 350 degrees.
In a small bowl, combine vanilla wafer crumbs and sugar.
Add melted butter, stirring until combined.
Press mixture into bottom and up sides of a 9 inch pie plate; set aside.
In a large bowl, combine condensed milk, eggs, and egg yolks, whisking until smooth. Whisk in lemon zest and juice until smooth.
Whisk in sour cream.
Pour mixture into prepared crust; bake for 25 to 30 minutes or until center of pie is set.
Let cool for 30 minutes.
Cover and chill for at least 4 hours or up to 3 days.
Garnish with whipped topping and lemon zest strips if desired.
I used a 8 inch springform pan, which I greased before pressing the crumbs into it. I also used the zest of the complete lemon, about 2 teaspoons for the filling, and the rest I blended into the crust, along with another teaspoon of dried lemon zest.
Before filling the pan, I removed enough of the filling to make 2 small 4 ounce custard cups in order to accommodate my friends who cannot have gluten. I made them without the crust to obtain individual gluten-free desserts. There was still enough filling to make the pie.
The custard cups were done in about 30 minutes, the pie in 35.