Lemon Icebox Pie
Lemon Icebox Pie is one of those timeless desserts that never fails to impress. It’s light, creamy, and bursting with bright lemon flavor, making it the perfect treat for warm days—or any time you’re craving something sweet and refreshing.
My family loves this pie because it’s easy to make and tastes like it came straight from a bakery. The buttery graham cracker crust complements the tangy, smooth lemon filling, and the whipped cream topping adds just the right touch of indulgence.
What I love most? It’s a no-bake dessert that chills in the fridge until it’s ready to serve—no need to turn on the oven in the heat of summer! Whether you’re making it for a special occasion or just because, Lemon Icebox Pie is always a hit.
Questions I Often Get Asked About This Recipe
Q: Can I use bottled lemon juice instead of fresh lemons?
A: While bottled lemon juice can work in a pinch, I highly recommend fresh lemons for the best flavor. The zest also adds an extra punch of citrus!
Q: How far in advance can I make this pie?
A: You can make it up to 2 days in advance. Just keep it covered in the refrigerator to maintain freshness.
Q: Can I freeze Lemon Icebox Pie?
A: Yes! Wrap it tightly and freeze for up to 1 month. Let it thaw in the refrigerator before serving.
Q: What’s the best crust for this pie?
A: A graham cracker crust is classic, but you can also try a vanilla wafer or shortbread crust for a twist.
Q: How do I keep the whipped cream from deflating?
A: Use stabilized whipped cream or add a bit of powdered sugar to help it hold its shape longer.
What You Need to Make Lemon Icebox Pie
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 can (14 ounces) sweetened condensed milk
- 3 large egg yolks
- ½ cup freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Lemon slices and zest, for garnish (optional)
How to Make Lemon Icebox Pie
- Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the crumbs are evenly coated. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and creamy.
- Fill the Pie Crust: Pour the lemon mixture into the prepared crust and spread evenly.
- Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until fully set. For best results, chill overnight.
- Whip the Cream: Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream on top of the chilled pie.
- Garnish and Serve: Decorate with lemon slices and extra lemon zest before slicing and serving.
Tips for Perfect Lemon Icebox Pie
- Use Fresh Lemons: Fresh juice and zest make a huge difference in flavor—don’t skip them!
- Firm Crust Trick: Press the crust mixture firmly into the pie dish using the back of a measuring cup for an even, compact layer.
- Chill Thoroughly: Allow the pie plenty of time to chill for a firm texture that’s easy to slice.
- Make It Fancy: Add a sprinkle of crushed graham crackers on top or drizzle with lemon curd for extra flair.
- Shortcut Option: Use store-bought graham cracker crust if you’re short on time.
Reader Reviews
⭐⭐⭐⭐⭐ “This pie was a hit at my family barbecue! It’s so refreshing and creamy—everyone wanted seconds.” – Emily
⭐⭐⭐⭐⭐ “I loved how easy this recipe was to follow. The lemon flavor is just perfect—not too tart and not too sweet.” – Laura
⭐⭐⭐⭐⭐ “I made this for Easter, and it disappeared fast. I’ll be making it again for sure!” – Megan
⭐⭐⭐⭐⭐ “Absolutely delicious and foolproof. My husband said it tasted like something from a bakery!” – Rachel
⭐⭐⭐⭐ “I used a shortbread crust instead of graham crackers, and it turned out amazing. Highly recommend this recipe!” – Jennifer
Printable Recipe
Lemon Icebox Pie
This Lemon Icebox Pie is creamy, tangy, and incredibly refreshing. Made with a buttery graham cracker crust and a smooth lemon filling, it’s the perfect no-bake dessert for any occasion.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 1 can (14 ounces) sweetened condensed milk
- 3 large egg yolks
- ½ cup freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Lemon slices and zest, for garnish (optional)
Instructions
Prepare the Crust:
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the crumbs are evenly coated. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides. Chill in the refrigerator while preparing the filling.
Make the Filling:
- In a large bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and creamy.
Fill the Pie Crust:
- Pour the lemon mixture into the prepared crust and spread evenly.
Chill the Pie:
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until fully set. For best results, chill overnight.
Whip the Cream:
- Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream on top of the chilled pie.
Garnish and Serve:
- Decorate with lemon slices and extra lemon zest before slicing and serving.
Check Out Some Of Our Other Recipes / Crafts
Blissful Blueberry Shortcake Cake
Make Delicious Ice Cream in a Bag in Just 15 Minutes
If You Enjoyed This Recipe, Please Share!
If this Lemon Icebox Pie brought a little sunshine to your day, I’d love for you to share it with your friends and family! Post your pie pictures on social media, save the recipe to Pinterest, or email it to someone who loves easy desserts. Sharing helps others discover this delicious treat, and I can’t wait to see your creations—don’t forget to tag me when you share!
