A ribbon festival of luxurious ingredients shot through with the zest of lemon, these squares are best served ten minutes out of the freezer so they are still icy cold but blossoming with flavor as they begin to thaw.
¼ cup (½ stick) butter or margarine
1¼ cups graham cracker crumbs
¼ cup granulated sugar
3 egg yolks
1 (14-ounce) can sweetened condensed milk
½ cup lemon juice from concentrate
Refrigerated whipped topping, thawed
Lemon zest for garnish
In a large bowl combine the butter, graham cracker crumbs, and sugar. Press this mixture into the bottom of an 8 or 9-inch-square pan. In a medium bowl beat the egg yolks. Stir in the sweetened condensed milk and the lemon juice. Pour into the prepared crust. Top with the whipped topping. Freeze the pie for 4 to 6 hours or until firm. Let it stand for 10 minutes before cutting into squares. Garnish with the lemon zest.
YIELD: 6 TO 8 SERVINGS