Lemon ice box pie

Lemon ice box pie is an icebox pie consisting of lemon juice, eggs, and condensed milk in a pie crust, frequently made of graham crackers and butter. It is a variant of key lime pie; in both, the citric acidity sets the egg yolks, with minimal baking. There are also no bake versions. No-bake icebox pies like the lemon icebox pie first became features of American cuisine in the 1930s, becoming more popular in the 1950s and 1960s as refrigerators became a standard item of the American kitchen. They are associated with the food traditions of the cuisine of the Southern United States. A 1936 recipe for stovetop lemon icebox pie was made by combining flour, cornstarch and sugar in a double boiler and gradually adding water to create a smooth batter, adding butter and stirring constantly. Egg yolks are stirred in and briefly cooked, then the mixture is taken off the heat and the lemon zest and juice are added, whipped egg whites are folded in, and the mixture is set aside to cool, then poured into a pie dish lined with ladyfingers or vanilla wafers. The pie is chilled in the refrigerator and topped with whipped cream before serving.

Source: Wikipedia