Hey there, baking buddies! Let me tell you about my absolute favorite summer treat - the incredible Lemon Ice Box Pie Recipe that never fails to bring smiles! You know that perfect balance of refreshing and creamy? Well, this Lemon Ice Box Pie Recipe hits all the right notes with its heavenly blend of sweet Eagle Brand sweetened condensed milk and bright, tangy lemon, all nestled in a buttery graham cracker crust. Trust me, this Lemon Ice Box Pie Recipe has been making Southern families happy for generations, and once you try it, you'll understand why! And here's a friendly tip - this Lemon Ice Box Pie Recipe disappears fast, so you might want to make two!
Why You'll Love This Lemon Ice Box Pie?
This classic Easy Lemon Icebox Pie earned its name from the days when people would chill their pies in ice boxes before electric refrigerators became common. Today, this no-bake pie remains a favorite for summer gatherings and holiday celebrations. The smooth, silky filling offers an irresistible combination of fresh lemon brightness and rich, creamy sweetness that makes it impossible to resist going back for seconds.
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Ingredients
The Crust:
- 1½ cups graham cracker crumbs (about 12 full sheets)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
The Filling:
- 2 (14 oz) cans Eagle Brand sweetened condensed milk
- 3 large egg yolks
- ¾ cup fresh lemon juice (about 4-5 medium lemons)
- 2 tablespoons lemon zest
The Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Extra lemon zest for garnish (optional)
Instructions
Prepare the Crust
- In a medium bowl, combine graham cracker crumbs and sugar
- Pour in the melted butter and mix until the mixture resembles wet sand
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish
- Refrigerate the crust while preparing the filling
Make the Filling
- In a large bowl, whisk together the Eagle Brand sweetened condensed milk and egg yolks until well combined
- Add fresh lemon juice and zest, whisking until the mixture begins to thicken
- Pour the filling into the chilled crust, smoothing the top with a spatula
Chill
- Cover the pie loosely with plastic wrap
- Refrigerate for at least 4 hours or overnight until firmly set
The Topping
- Just before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form
- Spread or pipe the whipped cream over the chilled pie
- Garnish with additional lemon zest if desired
- Crust:
Mix crumbs, sugar, butter; press into pie dish; refrigerate.
- Filling:
Whisk milk, yolks, lemon; pour into crust.
- Chill:
Cover and refrigerate until set.
- Topping:
Whip cream; spread and garnish with zest.
Equipment For Lemon Ice Box Pie Recipe
- Measuring cups and spoons
- 9-inch pie dish
- Mixing bowls
- Electric mixer or whisk
- Citrus juicer or reamer
- Microplane or zester
Variations
- Graham Cracker Alternative: Try using crushed vanilla wafers or gingersnaps for the crust
- Dairy-Free Option: Substitute the Eagle Brand condensed milk with coconut condensed milk
- Citrus Twist: Replace half the lemon juice with lime juice for a different citrus profile
- Extra Creamy: Fold 8 ounces of softened cream cheese into the filling for added richness
Storage
- Keep the pie refrigerated and covered with plastic wrap
- Best enjoyed within 3-4 days
- Not recommended for freezing as the texture may become grainy when thawed
Serving Suggestions
This lemon ice box pie pairs beautifully with:
- Fresh-brewed hot coffee
- Fresh berries
- A drizzle of raspberry sauce
- Mint sprigs
- Iced tea or coffee
Top Tip
- Always use fresh lemon juice - the bottled variety won't give you the same bright, authentic flavor
- Chill your mixing bowl and beaters before whipping the cream for the best results
- Don't skip the lemon zest - it adds essential oils that boost the natural lemon flavor
- Make sure your pie is completely set before adding the whipped cream topping
FAQ
Why is lemon juice added to lemon pie filling after the starch has thickened the water?
Lemon juice is added after thickening in the Lemon Ice Box Pie Recipe because acid can interfere with proper starch gelatinization. Adding lemon juice last ensures the filling achieves the perfect thickness while maintaining a bright, fresh citrus flavor. This method prevents the acid from breaking down the starch molecules during the thickening process.
Should lemon meringue pie be served hot or cold?
Lemon meringue pie should be served cold or at cool room temperature. For the best texture and flavor, refrigerate the pie for at least 2 hours before serving. While the Lemon Ice Box Pie Recipe is always served chilled, traditional lemon meringue pie can also be enjoyed slightly cool but not cold for a softer meringue texture.
Does lemon cream pie need to be refrigerated?
Yes, lemon cream pie must be refrigerated. Due to its dairy content and egg-based filling, the Lemon Ice Box Pie Recipe and similar lemon cream pies should be stored in the refrigerator at 40°F (4°C) or below. These pies will stay fresh for 3-4 days when properly refrigerated and covered.
What is the origin of lemon pie?
Lemon pie originated in Medieval Europe, with the first recorded recipes appearing in England during the 1800s. The Lemon Ice Box Pie Recipe variant emerged in Southern United States during the 1930s when ice boxes became common household appliances. This no-bake version was created as a cool, refreshing dessert that didn't require using an oven during hot summer months.
Delicious,and Easy: Your Go-To Lemon Ice Box Pie Recipe
Hey there, dessert lovers! I'm thrilled to share one of my absolute favorites - this incredible lemon ice box pie recipe that'll make your taste buds dance! With its perfect blend of sweet and tart flavors, and a texture that's pure creamy heaven, this no-bake wonder is your ticket to becoming the dessert hero at any gathering. Whether it's a summer BBQ or holiday celebration, trust me, everyone will be asking for your secret!
I'd love to see your creations - snap a picture and share it with our community on social media, and don't forget to tell me all about your baking adventure in the comments below! 🥧✨
If you enjoyed this delightful Lemon Ice Box Pie Recipe, you might also love exploring our other tasty creations! For a quick, healthy snack, try our Homemade No-Bake Protein Bars—perfect for a grab-and-go treat. Craving more lemony goodness? Our bite-sized Lemon Truffles Recipe is sure to impress. Or, if you're in the mood for comforting flavors, don't miss our Homemade Cinnamon Apple Cake, ideal for cozy afternoons. And for breakfast lovers, the fluffy and delicious Lemon Blueberry Muffins Recipe is always a crowd favorite!
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Pairing
These are my favorite dishes to serve with Lemon Ice Box Pie Recipe
Lemon Ice Box Pie Recipe
Equipment
- 1 9-inch pie dish
- 1 Set Measuring cups and spoons
- 2 Medium/Large Mixing bowls
- 1 Electric mixer or whisk
- 1 Citrus juicer or reamer
- 1 Microplane or zester
Ingredients
- 1½ cups Graham cracker crumbs about 12 full sheets
- ⅓ cup granulated sugar
- 6 tablespoon Unsalted butter, melted
- 2 14 oz cans Sweetened condensed milk Eagle Brand
- 3 large Egg yolks
- ¾ cup fresh lemon juice about 4-5 medium lemons
- 2 tablespoon lemon zest
- 1 cup heavy whipping cream
- 2 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon Lemon zest optional garnish
Instructions
- Mix crumbs, sugar, butter until resembles wet sand
- Whisk condensed milk, egg yolks, lemon juice, zest until thickened; pour into crust
- Cover pie loosely with plastic wrap; refrigerate at least 4 hours
- Whip cream, powdered sugar, vanilla until stiff peaks; spread on pie; garnish with lemon zest
Notes
- Use only fresh lemon juice for best flavor
- Crust should be firmly packed
- Ensure pie is completely set before adding topping
- Can be made 1-2 days ahead (add topping before serving)
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