Lemon Icebox Pie is a creamy, tangy dessert that I love to whip up when I want something refreshing and easy. With a buttery graham cracker crust and a smooth lemon filling, it’s the perfect chilled treat for warm days or anytime I’m craving a no-fuss dessert. It sets beautifully in the fridge, so I can make it ahead and keep it ready for whenever the craving strikes.
Why You’ll Love This Recipe
I love this pie because it’s incredibly simple to make, yet tastes like something I spent hours on. It has the ideal balance of sweet and tart, with a silky texture that melts in my mouth. The best part? No baking is required (except for the quick crust, if I choose to bake it). I can make it the night before a gathering or for a last-minute dessert that everyone will rave about.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Graham cracker crumbs
-
Granulated sugar
-
Unsalted butter (melted)
-
Sweetened condensed milk
-
Fresh lemon juice
-
Lemon zest
-
Egg yolks (optional, depending on the version I’m making)
-
Whipped cream (for topping)
Directions
-
I start by mixing the graham cracker crumbs, sugar, and melted butter, then press the mixture firmly into a pie dish to form the crust. I bake it for about 8–10 minutes at 350°F or chill it if I’m going no-bake.
-
In a bowl, I whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks if using.
-
I pour the filling into the crust and chill the pie in the refrigerator for at least 4 hours, or until fully set.
-
Before serving, I top it with freshly whipped cream and a little extra lemon zest for garnish.
Servings and timing
This recipe serves 8 slices and takes about 15 minutes to prepare. If I bake the crust, I add an extra 10 minutes. The pie needs at least 4 hours to chill and set, but I usually let it sit overnight for the best texture.
Variations
Sometimes I use crushed vanilla wafers or shortbread cookies for the crust instead of graham crackers. When I want extra tartness, I add more lemon juice, and if I’m in the mood for a creamy twist, I fold in some cream cheese to the filling. For a lighter version, I’ve even made it without eggs and with a whipped topping folded into the filling.
storage/reheating
I store leftovers covered in the refrigerator for up to 4 days. It’s best enjoyed cold, so I don’t reheat it, but I always give it a few minutes out of the fridge before slicing to make it easier to serve.
FAQs
Can I make this pie ahead of time?
Yes, I often make it the night before. It actually tastes better once it's had time to set and chill properly.
Do I have to bake the crust?
Not necessarily. I prefer baking it for a firmer texture, but I’ve also made it no-bake by simply chilling it until firm.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but in a pinch, I’ve used bottled juice with decent results.
Is this pie freezer-friendly?
Definitely. I wrap it tightly and freeze it for up to a month. I let it thaw in the fridge overnight before serving.
Can I use eggless filling?
Yes, I skip the egg yolks entirely for an eggless version—it still sets well thanks to the lemon juice reacting with the condensed milk.
Conclusion
Lemon Icebox Pie is one of my favorite make-ahead desserts. It’s light, zesty, and just the right amount of sweet. Whether I’m serving it at a summer cookout or just enjoying a quiet slice on a weeknight, it always hits the spot.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (optional for crust)
- Total Time: 4 hours 25 minutes (including chill time)
- Yield: 8 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Icebox Pie is a no-bake, creamy dessert with a perfect balance of sweet and tart. Made with fresh lemon juice, sweetened condensed milk, and a buttery graham cracker crust, it’s a refreshing and easy make-ahead treat for any occasion.
Ingredients
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
- Sweetened condensed milk
- Fresh lemon juice
- Lemon zest
- Egg yolks (optional)
- Whipped cream (for topping)
Instructions
- Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish.
- Bake at 350°F for 8–10 minutes, or chill if making no-bake version.
- In a bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks (if using).
- Pour filling into the crust.
- Chill in the fridge for at least 4 hours or until set.
- Top with whipped cream and a little lemon zest before serving.
Notes
- Use crushed vanilla wafers or shortbread for a different crust.
- Add more lemon juice for extra tang.
- Cream cheese can be added for a richer filling.
- For a lighter or egg-free version, omit yolks and fold in whipped topping.
- Best served cold—no reheating required.
