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.
