Lemon Icebox Pie Recipe

This refreshing no-bake pie is perfect for a hot summer day. The creamy lemon filling sits on a graham cracker crust and chills to set, creating a delightful texture.


  • For the Crust:
    • 1 (9-inch) graham cracker crust (store-bought or homemade)
  • For the Filling:
    • 1 (14-ounce) can sweetened condensed milk
    • 3/4 cup to 1 cup fresh lemon juice (depending on desired tartness)
    • 2 large egg yolks
    • 1 tablespoon lemon zest (optional)
  • For the Whipped Cream (Optional):
    • 1 cup heavy cream
    • 2 tablespoons powdered sugar
    • 1/2 teaspoon vanilla extract


  1. Prepare the Crust: If using a homemade crust, bake according to recipe and let cool completely.
  2. Make the Filling: In a large bowl, whisk together the sweetened condensed milk, lemon juice, egg yolks, and lemon zest (if using) until smooth and well combined.
  3. Assemble the Pie: Pour the filling into the prepared graham cracker crust.
  4. Chill the Pie: Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, or overnight, until the filling is set.
  5. Make the Whipped Cream (Optional): In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled pie before serving.

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