Description
Classic Southern Lemon Icebox Pie is a refreshing, creamy dessert featuring a buttery graham cracker crust and tangy lemon custard filling. This easy-to-make pie is baked to set the filling and chilled for a smooth, firm texture, perfect for summer or any festive gathering.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Topping (optional)
- Whipped cream for topping
Instructions
- Prepare and bake crust: Preheat the oven to 350°F. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Bake for 8 minutes, then remove and allow to cool slightly.
- Whisk filling ingredients: In a large bowl, whisk together the sweetened condensed milk, egg yolks, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and fully combined.
- Assemble and bake pie: Pour the lemon filling into the warm graham cracker crust. Bake for an additional 15 minutes, or until the center is just set but still slightly jiggly.
- Cool and chill: Allow the pie to cool on the countertop to room temperature, then refrigerate for at least 4 hours or overnight until thoroughly chilled and firm.
- Serve: Before serving, optionally top the pie with whipped cream for added richness and presentation.
Notes
- Use freshly squeezed lemon juice for the best bright and natural flavor.
- For a lighter pie, substitute reduced-fat sweetened condensed milk.
- This pie is ideal when made a day ahead, making it perfect for easy entertaining.
