Lemon Icebox Pie recipe

square image of a slice of lemon icebox pie on a white plate with whipped cream.

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 492cal

Author: Ashley Fehr

This Lemon Icebox Pie is the perfect combination of sweet and tangy, made with condensed milk, egg yolks and tons of fresh lemon, topped with sweetened whipped cream for an irresistible lemon dessert!

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US Customary - Metric

Ingredients

1½ cups graham cracker crumbs
¼ cup unsalted butter melted
600 ml sweetened condensed milk 2 300ml cans or roughly 2 cups
⅔ cup freshly squeezed lemon juice about 3-4 lemons
3 egg yolks
2 teaspoons lemon zest
1 pinch salt

Sweetened Whipped Cream

1 cup heavy whipping cream
1 tablespoon powdered sugar
½ teaspoon vanilla extract

Instructions

Preheat oven to 350℉. Lightly grease a 9" pie plate.
In a medium bowl, stir together graham crumbs and melted butter. Press into the bottom and all the way up the sides of the prepared pie plate.
Bake for 8 minutes or until dry and firm.
Meanwhile, stir together the filling: condensed milk, lemon juice, egg yolks, lemon zest and salt. Whisk well for 2-3 minutes so everything is incorporated, or beat with an electric mixer on medium speed for 3 minutes.
Pour into baked pie crust and bake at 350℉ for 12-15 minutes, until pie is set -- it may have a slight jiggle but shouldn't look wet.
Remove to a wire rack to cool to room temperature before chilling in the refrigerator (at least 4 hours) or freezing.

Sweetened Whipped Cream

Whip cream with an electric mixer on medium speed until soft peaks form.
Add the sugar and vanilla and beat until stiff peaks form. Sweeten additionally to taste if desired.

Notes

Variations on this recipe:

Don't have lemons? Try lime, orange or grapefruit instead of lemon!
Opt for a chocolate crust or classic pie crust instead of graham cracker crumbs for a unique twist.
Top with all the fresh summer berries: blueberries, raspberries, strawberries would all be great on here!
The sweetened condensed milk flavor in this pie really does come through, so if you prefer your pie a little more tangy and less sweet, try swapping 1/2 cup of sweetened condensed milk for sour cream.

Nutrition