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, making it a breeze to prepare.


  • For the crust:
    • 1 (9-inch) graham cracker crust (store-bought or homemade)
  • For the filling:
    • 1 (14-ounce) can sweetened condensed milk
    • 2 large egg yolks
    • 1/2 cup to 3/4 cup fresh lemon juice (depending on desired tartness)
    • 1 tablespoon lemon zest (optional)


  1. Prepare the crust: If using a store-bought crust, simply place it on a serving plate. If making your own crust, follow your preferred recipe and bake until golden brown. Let the crust cool completely before filling.
  2. Make the filling: In a large bowl, whisk together the condensed milk and egg yolks until smooth. Gradually whisk in the lemon juice, starting with 1/2 cup and adding more to taste for a tangier pie. If using, stir in the lemon zest.
  3. Assemble the pie: Pour the filling into the prepared graham cracker crust.
  4. Chill the pie: Refrigerate the pie for at least 6 hours, or overnight, until the filling is set.


  • For a richer filling, you can fold in 1 cup of whipped cream before pouring it into the crust.
  • If you don’t have fresh lemons, you can substitute 1/2 cup bottled lemon juice.
  • Top the pie with fresh lemon slices or whipped cream before serving.

Enjoy this delicious and easy Lemon Icebox Pie!

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