Lemon Icebox Pie
Cool, creamy, and irresistibly tangy — Lemon Icebox Pie is a no-fuss Southern classic that delivers refreshing citrus flavor in every chilled bite. It’s the perfect make-ahead dessert for warm days or lemon lovers.
Origin Lemon Icebox Pie
Born in the American South during the early 20th century, this pie was named after the “icebox” — an old-fashioned refrigerator — where it would set and chill to perfection. It’s a beloved retro dessert that never goes out of style.
What I Love About This Recipe
It’s incredibly easy, requires no fancy ingredients, and hits the perfect balance of sweet and tart. The silky lemon filling and crisp graham cracker crust are a match made in dessert heaven.
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Lemon Icebox Pie
4
servings30
minutes30
minutes350
kcalIngredients
1½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tbsp melted butter
1 (14 oz) can sweetened condensed milk
½ cup fresh lemon juice (about 3–4 lemons)
1 tbsp lemon zest
3 large egg yolks
1 cup heavy whipping cream
2 tbsp powdered sugar
Lemon slices or zest, for garnish
Directions
- Preheat oven to 350°F (175°C).
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press evenly into the bottom and up the sides of a 9-inch pie dish.
- Bake crust for 8–10 minutes. Remove and cool completely.
- Make the filling: Whisk together condensed milk, lemon juice, lemon zest, and egg yolks until smooth and thickened.
- Pour filling into cooled crust and bake for 15 minutes. The center should be just set.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Optional topping: Whip cream with powdered sugar until soft peaks form. Spread or pipe onto chilled pie.
- Garnish with lemon slices or zest, slice, and serve cold.
Notes
- For a shortcut, use a store-bought graham cracker crust.
- Don’t skip chilling — it helps the pie set fully.
- Use Meyer lemons for a slightly sweeter version.
