With a classic baked graham cracker crust, creamy lemon filling, and dollops of whipped cream, my Lemon Icebox Pie is the refreshing summer treat you’ve been waiting for. It’s made without cream cheese, relying instead on sweetened condensed milk. While it’s cool and refreshing for summer cook outs, it goes great with your fall and winter casseroles. It takes no time to make, but plan ahead, it needs to be refrigerated for about 4 hours.
Perfectly Sweet and Tart Baked Lemon Pie
The graham cracker crust is firm and buttery, while the filling uses just eggs, condensed milk, and fresh lemon juice. It sets up beautifully, making clean slices with a bright, balanced lemon flavor.
This is one of those desserts you can rely on when you want something simple that still feels special. It consistently delivers.
The balance of sweet and tart makes it a great fit for everything from a Southern seafood boil to a heavier casserole dinner. It’s also a great option when you’re planning a menu with other Summer-ready Southern pies, cobblers and crisps for warm-weather gatherings.
Start with a homemade graham cracker crust, or use a store-bought one if you’re short on time.
The graham cracker base gives it a texture similar to Key lime pie, but you can easily switch it up. Vanilla wafers or even a nut-based crust both work well.
For the topping, reserve a little of the condensed milk and whip it into the cream instead of using sugar. It creates a smooth topping that blends perfectly with the filling.
The filling is thick, creamy, and holds its shape after slicing. If you want a little extra flavor and color, add some fresh lemon zest on top before serving.
Icebox pies get their name from the old iceboxes used to keep food cold, and this one needs to stay chilled until serving for the best texture.
If you like cold pies, then you should try my Strawberry icebox pie with pretzel crust, it’s completely no-bake with that same creamy texture and a sweet and salty twist.
Ingredients For This Creamy Lemon Pie
Get the full list in the recipe card below.
Sweetened Condensed Milk – This thick, syrupy milk is what we’re using to build the filling.
Lemon Juice – About 5–6 lemons worth of juice.
How To Make Lemon Icebox Pie
Step One: Crush Crackers
Alternatively, use a rolling pin to grind the crackers into crumbs in a Ziploc bag. Then, mix the sugar, salt, and melted butter with a rubber spatula.
Step Two: Bake the crust (or Don’t!)
Bake for 8 minutes, then let cool before filling. If you do not want to bake the crust, refrigerate for at least 30 minutes before filling.
Step Three: Make the filling
Whisk egg yolks together, then add all but 3 tablespoons of the sweetened condensed milk. Slowly whisk in the lemon juice and pour into the cooled crust.
Step Four: Bake
Bake for 15 minutes until the edges are formed, and the center is only slightly jiggly. Let it cool on a wire rack completely, and then refrigerate for at least 4 hours until it is set.
Step Five: Make Whipped Topping
Beat heavy cream, the remaining condensed milk, and vanilla with a mixer until stiff peaks form. Spread the mixture on top of the pie and serve.
If you’re serving more than 8 people, all of the lemon fans will love a super moist lemon bundt cake with lemon cream cheese frosting.
This is one of those desserts you can count on, simple ingredients, clear steps, and a filling that sets beautifully every time. It’s cool, refreshing, and easy to make ahead, which makes it a great choice when you’re feeding a group or planning a warm-weather meal.
How To Store Lemon Pie
In The Fridge: It is best served soon after adding the whipped cream, but it will stay fresh covered in plastic wrap in the refrigerator for several days.
Freezer: This freezes great, just thaw or leave it a little frozen.
Don’t Forget!
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Ingredients
Pie Crust
- 1 ½ cups graham cracker crumbs 12 crackers
- 6 tablespoons butter melted
- 3 tablespoons sugar
- ⅛ teaspoon salt
Lemon FIlling
- 28 ounces sweetened condensed milk 2 cans, divided
- 3 egg yolks
- ¾ cup lemon juice plus 2 tablespoons, 5–6 lemons
- 1 cup heavy cream
- ½ teaspoon vanilla
Instructions
Pie Crust
- Preheat the oven to 350º.
- Place graham crackers in a food processor and process until crumbs are formed. Add sugar and pulse. Add melted butter and salt and process again until fully blended.
- Alternatively, place the crackers in a Ziploc bag and use a rolling pin to grind them into crumbs. Then, add the sugar, salt and melted butter and mix together with a rubber spatula.
- Place the mixture in a 9-inch pie dish and pat it down with your hands until it covers the sides and bottom of the pan.
- Press down with a flat surface like the bottom of a measuring cup.
- Bake it at 350º for 8 minutes, or you can refrigerate for at least 30 minutes before filling.
Lemon Filling
- Preheat the oven to 325º.
- Whisk egg yolks together then add all but 3 tablespoons of the sweetened condensed milk. You will use the extra 3 tablespoons for the whipped cream.
- Slowly whisk in the lemon juice and pour into the cooled crust. Bake for 15 minutes until the edges are formed and the center is only slightly jiggly. Let it cool on a wire rack completely and then refrigerate for at least 4 hours until it is set.
- Use a mixer to beat the heavy cream, add the remaining 3 tablespoons of condensed milk, and vanilla until stiff peaks form. Spread on the top of the pie and serve.
Notes
- This pie needs to refrigerate for at least 4 hours for it to set.
- You can freeze this pie, and eat it once thawed, or a little frozen is my favorite way.
- If you forget to save the extra condensed milk for the whipped cream, you can add powdered sugar instead.
Haven’t made it but it looks good on psper.
It’s the kind of pie where you savor every bite, I hope you’ll try it.
Good receipe!
So glad you liked it.