David Guas' Lemony-Limey Ice Box Pie
Serves 8 | Hands-on 25 min. | Total 1 hr., 25 min., plus 6 hr. for freezing
14 graham crackers
¼ cup sugar
1⁄4 tsp. table salt
6 Tbsp. unsalted butter, melted and still warm
2 (14-oz. cans) sweetened condensed milk
1⁄2 cup plus 2 Tbsp. fresh lemon juice
1⁄2 cup plus 2 Tbsp. fresh lime juice
1 Tbsp. lemon zest
1 Tbsp. lime zest
8 egg yolks
Garnishes: lemon and lime zest
1. Preheat oven to 325°. Break the graham crackers into small pieces, and place in bowl of a food processor; add sugar and salt. Pulse 8 times, or until the cracker crumbs are semi-fine and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture holds its shape when you squeeze it (about 12 [1-second] pulses). Press on bottom and two-thirds up sides of a 9-inch springform pan. Set aside.
2. Whisk together condensed milk, lemon juice, and lime juice; set aside. Whisk together lemon zest, lime zest, and egg yolks in a medium bowl until pale, 30 to 60 seconds. Whisk condensed milk mixture into egg mixture until combined.
3. Place the springform pan on a rimmed baking sheet, and pour the egg mixture into the crust. Carefully transfer the baking sheet to the oven. Bake at 325° about 25 minutes or until the center is almost set. Remove from oven, and place on a wire rack. Cool for 1 hour. Loosely cover with plastic wrap, making sure plastic wrap does not touch the top of the pie. Freeze for at least 6 hours or overnight. *When zesting citrus, always do it over the ingredients you’re adding it to so that the recipe can retain the essential oils and fragrance elements that are released in the process.