Lemon Icebox Pie is the perfect summer dessert. Cool, light, and tangy, you can enjoy this refreshing treat on any occasion. The pie is a refreshing dessert that features a tart and creamy lemon filling encased in a buttery graham cracker crust.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Easy Lemon Ice box Pie Recipe is a Keeper
Unlike a lemon meringue pie, this creamy lemon icebox pie does not use egg whites or egg yolks. It’s an old-fashioned no-bake pie with a delicious lemon filling and a crust made of graham cracker crumbs and can be chilled in the refrigerator. Here’s a few reasons why you’ll want to try this lemon pie:
- Easy Ingredients: All of the ingredients for this light and fluffy old-fashioned lemon pie can easily be found in your kitchen or local grocery store.
- Family Friendly: Pie is the perfect endcap to any family dinner, and this lemon icebox pie is no exception! Your kids and dinner guests will love it.
- Adaptable: Add whatever toppings you’d like to this lemon ice box pie, such as fresh or candied lemon slices.
If you’re looking for more dessert recipes, try these: No Bake Lemon Icebox Cake, No Bake Butterfinger Pie, and Chocolate Pudding Pie.
How Far in Advance Can I Make this Old-Fashioned Lemon Pie Recipe?
This lemon icebox pie can be made up to five days in advance. Cover in plastic wrap and refrigerate, then take out when ready to serve.
Ingredient Notes for Easy Lemon Icebox Pie
- Fresh Lemon Juice and Lemon Zest: You can get these from the same lemon. Juice the lemon, then peel the zest afterwards for lots of lemon flavor.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for this Easy Dessert Recipe
This easy dessert with a lemon custard filling can be made a day ahead. Here are some tips and tricks for adding your own take on this 9-inch pie:
- Evaporated Milk: Substitute the condensed milk with evaporated milk. It’s also possible to add a little vanilla extract.
- Lime or Pineapple: Top the pie with key lime or pineapple instead of lemon to vary the flavors; the amount of lemon you use is up to you. You can also add vanilla wafers.
- Different Pie Crust: Try other kinds of crusts instead of the graham cracker crust, like cookie crust. You can also make the crust yourself for this old fashioned lemon pie.
Special Equipment Needed for this No-Bake Pie
Pro Tip
Cool whip is recommended over homemade whipped cream for this pie.
How to Make Old Fashioned Lemon Icebox Pie
This make-ahead lemon pie is the perfect dessert for summer, and is super easy to make. Just make the pie filling mixture, then pour the filling into the pie crust and refrigerate.
Freshly squeezed lemon juice and a homemade graham cracker crust will make this pie extra delicious, but you can use bottled lemon juice and a storebought crust as well. Read on to learn how to make this lemon pie recipe, a sure favorite of lemon lovers everywhere.
These are the basic steps for making icebox lemon pie. Refer to the full, printable recipe card below for detailed instructions and nutrition information.
1. Mix the Batter
First, add the sweetened condensed milk and vanilla, and lemon juice. Add the lemon zest and food coloring, if desired, into a large bowl or a medium bowl. Next, stir the mixing bowl of pie filling well with a spoon, hand mixer, or whisk.
2. Refrigerate
Pour mixture into pie pan with prepared pie crust and smooth with a spatula. Keep your pie in the refrigerator for at least 3 hours, preferably overnight to make the filling firmer.
3. Decorate and Serve this Easy Lemon Icebox Pie REcipe
Once the pie has chilled, slice into 8 equal pieces and serve with a dollop of whipped cream or Cool Whip if desired. You can garnish with sliced lemon too.
Lemon Icebox Pie Recipe FAQs
Expert Tips for Making Lemon Icebox Pie
- Add Cream Cheese: For a creamier pie, add 8 ounces of softened cream cheese.
- Pudding: Try adding lemon or vanilla pudding to this pie for a smooth taste.
- Toppings: Top with fresh berries, Nilla wafers, or a berry syrup and whipped cream.
Dessert Ideas to Serve with Lemon Icebox Pie
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Lemon Icebox Pie
Video
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 28 ounces Sweetened Condensed Milk
- ½ teaspoon Vanilla Extract
- ¾ cup Lemon Juice
- 1 teaspoon Lemon Zest
- Yellow food coloring, if desired
- 1 Graham Cracker Crust
- Whipped cream for garnish, if desired
Instructions
- In a medium size mixing bowl whisk together sweetened condensed milk and vanilla.
- Add in lemon juice and lemon zest and whisk until thickened. If a brighter yellow color is desired add a few drops of yellow food coloring and mix in.
- Pour lemon mixture into crust and spread evenly.
- Cover and refrigerator for at least 4 hours. You can also freeze it overnight.
- If frozen remove from the freezer 20 minutes before serving.
- Slice into 8 equal pieces and serve with a dollop of whipped cream if desired.
Christina’s Notes
- Add Cream Cheese: For a creamier pie, add 8 ounces of softened cream cheese.
- Pudding: Try adding lemon or vanilla pudding to this pie for a smooth taste.
- Toppings: Top with fresh berries, Nilla wafers, or a berry syrup and whipped cream.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This was just fabulous! My family and several friends just loved it.
is there a bake recipe I can’t eat raw eggs
To replace 1 egg, dissolve 1 tablespoon (about 9 grams) of unflavored gelatin in 1 tablespoon (15 grams) of cold water. Then, mix in 2 tablespoons (30 grams) of boiling water until frothy.
The recipe I am seeing doesn’t have an egg listed in the ingredients.
Everyone loved it!
This was so flavorful and refreshing. Will make again!