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Lemon Icebox Pie Recipe

Lemon Icebox Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 74 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American, Southern
  • Diet: Vegetarian

Description

Lemon Icebox Pie is a classic, refreshing Southern dessert featuring a velvety lemon filling nestled in a crisp graham cracker crust. This no-bake pie is effortlessly easy and delivers a bright, tangy flavor that’s perfect for warm-weather gatherings or whenever you crave a slice of something sweet and citrusy. With minimal prep, this cool treat is sure to become a favorite with its creamy texture and delightful zing.

Ingredients

Units Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs (about 10 full graham crackers)
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Filling

  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup freshly squeezed lemon juice (about 3 to 4 lemons)
  • 1 tablespoon lemon zest (about 1 lemon)

For the Topping (Optional)

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Lemon slices or zest, for garnish

Instructions

  1. Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and the texture resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Place in the freezer to set while you prepare the filling.
  2. Make the Lemon Filling: In a large mixing bowl, whisk together sweetened condensed milk, egg yolks, freshly squeezed lemon juice, and lemon zest until smooth and fully combined.
  3. Bake the Pie: Preheat the oven to 350°F (175°C). Pour the filling into the chilled crust and smooth the top with a spatula. Bake for 15–18 minutes, or until just set. The center should still jiggle slightly. Remove from the oven and let cool to room temperature.
  4. Chill the Pie: Once cooled, cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the filling to set completely and for the flavors to meld.
  5. Prepare the Whipped Cream Topping (Optional): In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread or pipe over the chilled pie.
  6. Serve: Garnish with lemon slices or extra lemon zest, slice, and serve cold for a truly refreshing treat.

Notes

  • Be sure to use freshly squeezed lemon juice for the best flavor—bottled juice won’t provide the same brightness.
  • If you prefer not to use raw egg yolks, bake as instructed; the oven will gently cook the yolks and set the custard.
  • For a crispier crust, pre-bake the empty crust at 350°F (175°C) for 8–10 minutes and let it cool before adding the filling.
  • The pie can be made a day ahead and kept covered in the refrigerator until ready to serve.
  • Leftovers should be stored in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 370
  • Sugar: 31g
  • Sodium: 180mg
  • Fat: 19g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 140mg

Find it online: https://slsrecipes.com/lemon-icebox-pie-recipe/