Lemon Ice Box Pie Recipe

A classic, no-bake Lemon Ice Box Pie with a creamy, tangy lemon filling and buttery graham cracker crust. Perfect for summer gatherings and holiday celebrations.

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Course: Dessert

Cuisine: American, Southern

Prep Time: 20

Chill Time: 4

Total Time: 4 20

Servings: servings

Calories: 560kcal

Cost: $12

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)

Nutrition