This Lemon Icebox Pie is just a little different from some other old-fashioned recipes you may have tried. We bake the pie for about 10 minutes to set the filling, and we combine sweetened condensed milk with fresh lemon juice and zest for a bright, citrus flavor. If you need a go-to dessert that’s not fussy and doesn’t take much effort but brings the WOW factor, this is it!
Just lost mom last Mother’s Day at 83. She learned from her mother who died in her 90s in the early 1980s. This recipe is the closest I’ve come to it. Absolutely delicious! Thank you for sharing.
ali
Grandma’s lemon icebox pie
As a fourth-generation Southern cook, I’ve made this pie hundreds of times over the years. It’s a family favorite that we take to potlucks, funerals, bridal showers, or just about any occasion.
Thousands of readers have shared and saved this lemon icebox pie recipe because it’s so darn good! We serve this pie year-round and usually have one stored in the freezer to pull out for unexpected company. It’s like a breath of spring in the middle of winter.
You’ll love this easy lemon icebox pie, and here’s why:
Time — You can mix up this pie in about 10 minutes, bake it for 10-15 minutes, and you’re done! Then let it chill in the refrigerator while you do other things. To save time, use a store-bought graham cracker crust instead of homemade and use Cool Whip instead of homemade whipped cream.
TASTE — Fresh lemon zest and juice make the biggest difference in the flavor of lemon desserts like our Easy Lemon Bars. The tart lemon flavor in this pie is balanced by the sugar, making it the most delicious lemon pie you’ll ever make!
MAKE-AHEAD —This pie is perfect for a make-ahead dessert. You can prepare it two or three days before serving, or you can freeze it several weeks in advance.
Testing results
I’ve had a few readers question why we bake this pie. We tested the pie without baking and found that the texture was a little less creamy and slightly runny.
Our tasters preferred the pie when it was baked for a few minutes and then chilled. The texture is creamier and a little firmer.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Besides the incredible lemon flavor, my favorite thing about this recipe is how easy it is and how it uses simple, easy-to-find ingredients. Here are just a few things to note:
- Graham cracker crust – Use store-bought or make your own.
- Sweetened condensed milk – I prefer Eagle brand sweetened condensed milk.
- Fresh lemons – Grab three just in case. Regular lemons are fine for this pie; make sure they are bright yellow and ripe.
- Fresh lemon zest – No cheating here!
How to make lemon pie with sweetened condensed milk
Step 1. Make the filling.
Zest a couple of lemons and squeeze out the juice. Whisk together a couple of egg yolks, a can of sweetened condensed milk, fresh lemon juice, and zest. You can use a hand mixer if you prefer.
Step 2. Put it together.
Toss in a pinch of salt, whisk until blended, and then pour the lemon filling into the crust.
Step 4. Bake, set, chill.
Bake for 10-15 minutes, then let it cool and refrigerate for at least 4 hours or until you’re ready to serve. Garnish with whipped cream and lemon slices.
Serving suggestions
This pie goes with practically everything! You can dress it up fancy with edible flowers like we have here, or simply top it with whipped cream or even leave it plain.
We always serve this lemon pie at cookouts and any summer gathering. Try it with hot dogs and hamburgers, or with Pulled Pork Sandwiches and Pineapple Jalapeno Slaw, or one of my favorite Southern meals: Fried Chicken, Butter Beans, and Mashed Potatoes.
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Lemon Icebox Pie Recipe
Ingredients
- 1 9-inch graham cracker crust (6-ounce)
Pie Filling
- 2 egg yolks
- 1 14-ounce can Eagle Brand sweetened condensed milk
- 4 teaspoons fresh lemon zest (about 2 large lemons)
- ½ cup fresh lemon juice (about 2 large lemons)
- pinch of salt
Whipped Cream Topping
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Pie Filling
- Preheat oven to 350. Whisk together 2 egg yolks, 1 14-ounce can Eagle Brand sweetened condensed milk, 1/2 cup fresh lemon juice, 4 teaspoons fresh lemon zest, and a pinch of salt. Pour into 1 9-inch graham cracker crust (6-ounce). Bake at 350 for 20 minutes. Allow pie to cool completely on wire rack, about one hour. Cover and chill for at least 4 hours and up to two days.
Whipped Cream Topping
- Beat 1 cup heavy whipping cream, cold at high speed of a stand mixer until foamy. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract and beat at high speed until soft peaks form. Spoon whipped cream over slices of pie.
Video
Notes
- Pay close attention to what size pie crust you purchase. This filling is enough for a 9-inch store-bought graham cracker crust, which will say 6-ounces on the package. If you purchase the one that says 9-ounces that is actually for a 10-inch pie and you will not have enough filling.
- You can make the lemon icebox pie a couple of days in advance if you need to. The pie will keep well in the refrigerator for 1-2 days.
- This is a great potluck pie to take to any event and it’s even ok if it’s still slightly frozen when you serve it.
- Wrap the chilled pie in plastic wrap, then cover with foil.
- Place the wrapped pie in the freezer. Store for 1-2 months.
Nutrition
Questions and tips
- Pay close attention to the size of the pie crust you purchase. This filling is enough for a 9-inch store-bought graham cracker crust, which will say 6 ounces on the package. If you purchase the one that says 9 ounces, that is actually for a 10-inch pie, and you will not have enough filling.
- You can make this pie a couple of days in advance. It will keep well in the refrigerator for 1-2 days.
- This is a great potluck pie to take to any event. It’s even okay if it’s still slightly frozen when you serve it. Folks will think it’s a lemon ice cream pie!
You should store the pie in the refrigerator. I like to take mine out before the meal so that it’s not quite room temperature but only slightly chilled.
Yes, you can freeze this pie. Wrap the chilled pie in plastic wrap, then cover with foil. Place the wrapped pie in the freezer. Store for 1-2 months.
Update Notes: This post was originally published September 21, 2016, and on April 17, 2025, it was updated with one or more of the following: step-by-step photos, video, updated recipe, and/or new tips.
Forego the whipping cream and use the whites from the eggs to make a meringue for topping; this is how my older sister taught me back in ’64-’65. A 2-egg white meringue will make enough for a pretty ring around the edge of your pie.
That’s a great idea if you like meringue!
My husband used to eat this without baking it. Is that safe?
Lots of people do that! I just prefer a brief stint in the oven.
@Wendy Vowell, I never have baked mine. They say the lemon juice cooks the eggs.
@Cheryl Roberts,
My mother never baked it either and I can hear her saying that the lemon juice cooked the eggs.
My husband is immuno compromised and takes anti rejection meds. We prefer this recipe with eggs, and must cook it for medical safety. I recommend baking it if young children, older adults, of the vulnerable will be eating it. Especially if you take it to a pot luck where you may not be aware of the medical issues of all who partake.
My husband LOVED it!!
This time I bought the 10oz crust by accident so I doubled the ingredients. How long should I allow it to bake?
This pie was voted best old fashioned lemon icebox pie out of 4 different recipes from my family. Super easy and yummy!
This pie was voted best old fashioned lemon icebox pie out of 4 different recipes from my family. Super easy and yummy!
Sooooo glad to find the original recipe. Mom is up in her 90 ‘s could not remember all the recipe. Now we have it, thanks!
Sooooo glad to find the original recipe. Mom is up in her 90 ‘s could not remember all the recipe. Now we have it, thanks!
Just lost mom last Mother’s Day at 83. She learned from her mother who died in her 90s in the early 1980s. This recipe is the closest I’ve come to it. Absolutely delicious! Thank you for sharing.