Lemon Icebox Pie

Name: Lemon Icebox Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1½ cups graham cracker crumbs; ⅓ cup granulated sugar; 6 tbsp melted butter; 1 (14 oz) can sweetened condensed milk; ½ cup fresh lemon juice (about 3–4 lemons); 1 tbsp lemon zest; 3 large egg yolks; 1 cup heavy whipping cream; 2 tbsp powdered sugar; Lemon slices or zest, for garnish

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Cool, creamy, and irresistibly tangy — Lemon Icebox Pie is a no-fuss Southern classic that delivers refreshing citrus flavor in every chilled bite. It’s the perfect make-ahead dessert for warm days or lemon lovers.

Contents

Origin Lemon Icebox Pie What I Love About This Recipe Lemon Icebox Pie Ingredients Directions Notes

Origin Lemon Icebox Pie

Born in the American South during the early 20th century, this pie was named after the “icebox” — an old-fashioned refrigerator — where it would set and chill to perfection. It’s a beloved retro dessert that never goes out of style.

What I Love About This Recipe

It’s incredibly easy, requires no fancy ingredients, and hits the perfect balance of sweet and tart. The silky lemon filling and crisp graham cracker crust are a match made in dessert heaven.

Also Read : Malaysian Fried Chicken Recipe

Lemon Icebox Pie

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

1½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tbsp melted butter
1 (14 oz) can sweetened condensed milk
½ cup fresh lemon juice (about 3–4 lemons)
1 tbsp lemon zest
3 large egg yolks
1 cup heavy whipping cream
2 tbsp powdered sugar
Lemon slices or zest, for garnish

Directions

Preheat oven to 350°F (175°C).
Make the crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press evenly into the bottom and up the sides of a 9-inch pie dish.
Bake crust for 8–10 minutes. Remove and cool completely.
Make the filling: Whisk together condensed milk, lemon juice, lemon zest, and egg yolks until smooth and thickened.
Pour filling into cooled crust and bake for 15 minutes. The center should be just set.
Cool at room temperature, then refrigerate for at least 4 hours or overnight.
Optional topping: Whip cream with powdered sugar until soft peaks form. Spread or pipe onto chilled pie.
Garnish with lemon slices or zest, slice, and serve cold.