This Icebox Lemonade Pie is a cool, refreshing, quick and easy dessert that is perfect whenever you want that crisp, tangy taste that only lemon can provide. It’s a great no bake dessert for hot, summer weather.
This No Bake Icebox Lemonade Pie is one of those perfect desserts that tastes like a million dollars, takes minutes to make, comes out perfect every time, and never disappoints.
Why is lemon so refreshing? The acid in lemonade stimulates salivation, making you feel hydrated, so it feels refreshing on a hot summer day. Find out more here.
Want more easy desserts, check here.
MORE LEMON RECIPES YOU MIGHT LIKE
Starbucks Lemon Loaf | Chinese Lemon Chicken | Italian Lemon Ricotta Cookies
What We Love About This No Bake Icebox Lemon Pie Recipe
Icebox pies originated in the South. During the hot summer months, southerners didn’t want to heat up their kitchens making desserts so instead they came up with this easy dessert that is stored in the fridge or freezer – hence, the name Icebox Pie.
This version is a tangy lemon dessert version that calls for sweetened condensed milk, whipped topping and frozen lemonade concentrate (you can use pink lemonade concentrate too) to make the lemonade filling. If you love lemon flavors, this is for you!
- Minutes to Make: Five minutes to assemble than put in the fridge to set.
- Easy Ingredients: All found in pantry or freezer.
- Family Friendly: Such a hit with everyone on a hot day.
Ingredient Notes for Icebox Lemon Pie
- Lemon Juice -Fresh squeezed is best but bottled will do.
- Sweetened Condensed Milk -One 14 ounce can for this eagle brand lemon icebox pie.
- Lemon Zest
- Vanilla Extract
- Whipped Topping -thawed
- Graham Cracker Pie Crust -prepared, store bought or homemade.
Equipment Needed for Lemon Icebox Pies
- Mixing Bowls
- Whisk
- Spatula
- Zester
How to Make Icebox Lemonade Pie
These are the basic steps for making recipe for lemonade icebox pie. Please refer to the recipe card below for more detailed instructions.
STEP 1: Mix
First, combine the sweetened condensed milk and vanilla dnd then add lemon juice, lemon zest, and food coloring if desired, into a large bowl. Next, stir well with a spoon or electric mixer.
STEP 2: REFRIGERATE
Pour mixture into pie plate with prepared pie crust, smooth with a spatula. Finally, chill for at least 3 hours, preferably overnight.
Finally, 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.
Prep and Storage Tips for Icebox Lemon Pie Recipe
HOW TO MAKE THIS RECIPE AHEAD OF TIME
This fun and refreshing recipe can last in the fridge for up to five days so it can be made a day or two ahead of when you need it.
HOW TO STORE THIS RECIPE
Store your pie in the refrigerator for up to five days,wrapped in plastic wrap or foil or in a pie keeper.
HOW TO FREEZE THIS RECIPE
Yes, this pie can be frozen, however it may affect the texture. It will last for about three months. Score or cut the pie before freezing to make it easier to enjoy.
Frequently Asked Questions for this Lemon Icebox Pie No Bake
Of course, pink lemonade or limeade can be used for this easy pie.
Indeed, use individual little graham cracker crusts for single serving pies.
Evaporated milk can serve as a substitute. You won’t get the same sweet flavor with it, but the consistency will be similar when using a cup for cup substitution
Expert Tips for Making this Icebox Lemon Pie Recipe
- 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.
- Variation tip: Feel free to add as many tips as you need in this section
- Alternate ingredient: Try a cookie crust instead of a graham cracker crust.
- Top: Top with fresh berries or a berry syrup and whipped cream.
What to Serve with Lemon Icebox Pies
- Homemade Vanilla Ice Cream
- Stabilized Whipped Cream
- Blueberry Syrup
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Icebox Lemonade Pie
Ingredients
- 28 oz Sweetened Condensed Milk
- ½ tsp. Vanilla Extract
- ¾ Cup Lemon Juice
- 1 tsp 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.
Expert Tips
- 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.
- Variation tip: Feel free to add as many tips as you need in this section
- Alternate ingredient: Try a cookie crust instead of a graham cracker crust.
- Top: Top with fresh berries or a berry syrup and whipped cream.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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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!