Lemon Icebox Pie

Lemon Icebox Pie

A lemon icebox pie is a dessert that is similar to a lemon icebox cake in that it typically consists of a lemon-flavored filling that is set in a crust and chilled in the refrigerator. However, instead of layers of whipped cream and crackers or cookies, the filling is typically a custard-like mixture made with lemon juice, condensed milk, and egg yolks that is poured into a graham cracker crust and then chilled until set.

The lemon flavor in the filling is usually quite strong, as it comes from the use of fresh lemon juice or lemon zest, which gives the pie a tart and tangy flavor. Some recipes may also incorporate other ingredients, such as whipped cream or cream cheese, to enhance the flavor and texture of the filling.

Lemon icebox pie is a classic dessert that is popular in the southern United States, where it is often served at summertime gatherings and picnics. It is also a popular dessert for holidays and special occasions, as it is easy to make and can be prepared in advance.


PREPARATION TIME: 25 minutes (plus chilling time)


  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 cup heavy cream
  • 1 (14 oz.) can of sweetened condensed milk
  • 1/2 cup fresh lemon juice (about 3-4 lemons)
  • 2 teaspoons lemon zest
  • 1/8 teaspoon cream of tartar
  • 1/4 cup granulated sugar
  • Whipped cream, for serving (optional)


  1. Preheat oven to 350°F (180°C).
  2. In a medium mixing bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and salt. Mix well.
  3. Press mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes. Remove from oven and let cool.
  4. In a large mixing bowl, beat the heavy cream with a hand mixer or stand mixer until soft peaks form. Set aside.
  5. In a separate bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and cream of tartar.
  6. Gradually fold the lemon mixture into the whipped cream. Pour into the cooled pie crust.
  7. Chill in the refrigerator for at least 2 hours or until set.
  8. Serve with whipped cream on top, if desired.


  • For extra tartness, you can add more lemon juice to the filling.
  • If the filling isn’t firm enough, chill it for longer before serving.
  • You can also top the pie with fresh fruit or a sprinkle of lemon zest.

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