Lemon Icebox Pie

My lemon icebox pie recipe is perfect for summer. Let me tell ya. It will completely satisfy your sweet tooth without leaving you feeling too weighed down! I just add a creamy filling made with lemon juice and condensed milk added to the graham cracker crust. You can pull this off believe me! It gets straight to the point and tastes great in the end.

How to Make a Lemon Icebox Pie

Step 1: Prepare the crust

1. Preheat your oven to 350 degrees F. While it preheats, whisk together the graham cracker crumbs and sugar in a large bowl. Once they’re combined, pour the melted butter into the mix and stir everything together until the crumbs are fully coated.
2. Transfer the graham cracker mixture to a 9-inch pie plate, then press the crust down into the plate and around the sides. Press it firmly so it stays intact. Bake it for 10 minutes to set, then let it cool and work on the filling.

Step 2: Mix the filling and bake

1. Separate the eggs, then mix the egg yolks, condensed milk, evaporated milk, and lemon juice until combined.
2. Pour the filling into the pre-baked graham cracker crust.
3. Bake the pie for 15-20 minutes, or until the filling just jiggles a tiny bit.
4. Remove it from the oven and allow it to cool on a wire rack for about an hour.

Step 4: Make the meringue and finish your pie

1. While the pie is cooling, beat the egg whites with an electric mixer along with the granulated sugar, cream of tartar, and salt until stiff peaks develop.
2. Spread the meringue on top of the pie, then chill it in the fridge until you’re ready to serve.

Lemon Icebox Pie Recipe

Lemon Icebox Pie made the traditional, Southern way with a homemade graham cracker crust and creamy lemon filling made of lemon juice and condensed milk.

5 from 8 votes

Print Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Chill Time 3 hours hrs

Total Time 55 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 8 servings

Equipment

• pie plate
• hand mixer

Ingredients

For the Crust

• ▢ 2 cups graham cracker crumbs
• ▢ 2 tbsp granulated sugar optional
• ▢ 1/2 cup butter

For the Filling

• ▢ 3 large egg yolks separate 3 eggs and hold on to the whites for meringue, room temperature
• ▢ 1 can sweetened condensed milk
• ▢ 1/2 cup evaporated milk
• ▢ 1/2 cup fresh lemon juice

For the Meringue Topping

• ▢ 3 large egg whites
• ▢ 1/3 cup granulated sugar
• ▢ 1/4 teaspoon cream of tartar
• ▢ Pinch of salt

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Instructions

For the Crust

• Preheat the oven to 350 degrees.
• Whisk together graham cracker crumbs and sugar until combined in a large bowl. Next pour melted butter into the mixture and mix together until crumbs are well coated.
• Pour the mixture into a 9 inch pie plate and press down into the plate and around the sides. Press down tightly. It would also help to use a clean measuring cup to press the mixture down firmly in the pie plate. Bake for 10-15 minutes to set then let cool, for 10 minutes, and work on the filling.

For the Filling

• Mix egg yolks, condensed milk, evaporated milk and lemon juice until combined. Add to the crust .
• Bake for 15-20 minutes or until the filling just slightly jiggles then remove and cool on a cooling rack for about 60 minutes.

For the Meringue

• Beat egg whites with a mixer along with the cream of tartar and salt until the mixture starts to turn white (about 1 minute). Then slowly add sugar and continue mixing until stiff peaks develop. Spread on top of pie then cool and refrigerate for 2 hours or until ready to serve.

Notes

How to Store Your Pie

• • Fridge: Keep your icebox pie well-covered in the fridge, and it will last up to 4-5 days. Need to keep it longer? Move it to the freezer.

• • Freezer: Once you transfer the dessert to a freezer-safe bag or container, it will last for up to 3 months. I suggest letting it sit at room temp for about 10-15 minutes before you dig back in. This way, the texture will be perfect!

Nutrition

Calories: 437kcal | Carbohydrates: 57g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 333mg | Potassium: 334mg | Fiber: 1g | Sugar: 45g | Vitamin A: 648IU | Vitamin C: 7mg | Calcium: 218mg | Iron: 1mg

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

Recipe Tips

• Use Fresh Lemons: Don’t grab that bottle of artificial lemon juice in the grocery store. The flavor will be nowhere near that of what freshly-squeezed lemons can do for this recipe.
• Pre-made crust hack: Let me tell ya, even though you can make a graham cracker crust in a flash, you just may not have the time, just grab a store-bought one.
• Beat that mix well: You must mix the custard mixture well ensuring that it is silky smooth. The final mixture should be a pale yellow color.
• Don’t forget the acid: For a perfectly stiff and glossy meringue topping, don’t forget to add the cream of tartar or another acid like lemon juice so it sets up nicely.
• Chilling Time: I prefer to chill for at least 4 hours.
• When serving: To create perfect slices, use a sharp knife that you have dipped in hot water. It creates the neatest slices. Just wipe off between cutting each slice and repeat the steps.

Recipe Help

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• No-Bake Banana Cheesecake

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