This Lemon Icebox Pie is going to be your new favorite dessert. It’s so easy and uses minimal ingredients. 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! But don’t be fooled by the simplicity!

This pie has the perfect combination of tart lemon flavor with sweetness in a creamy, smooth filling. And, we have a secret method that guarantees creamy but not runny texture every time.

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.

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A citrus tart topped with fresh berries, lemon slices, and edible flowers on a white background.

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 ten minutes! Then let it chill in the refrigerator while you do other things. To save time, use a store-bought rather than homemade graham cracker crust 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 as a make-ahead dessert. You can prepare it two or three days before you want to serve it, or you can freeze it several weeks in advance.

Lemon lovers, let’s make a pie!

This lemon icebox pie with sweetened condensed milk is a crowd favorite

Many classic Southern recipes evolved from the manufacturers of the ingredients, and this beloved pie is no exception. The recipe first showed up on the back of the can of Eagle Brand condensed milk, and quickly became ubiquitous at Southern gatherings everywhere.

And for good reason—it’s delicious!

Note – I get a lot of comments regarding baking this pie. I prefer to bake for a few minutes because it firms up the texture of the creamy filling. The no-bake recipe pies are more runny. But it’s personal preference, so you do you!

A slice of fruit tart on a white plate with strawberries and floral garnishes on a table, accompanied by a purple cloth napkin and silverware.

Lemon icebox pie recipe ingredients

This pie is one of my favorite non-chocolate desserts because it’s easy, number one, but also because it’s fabulous in its simplicity.

Graham cracker crust – Use store-bought or make your own.
Sweetened condensed milk – I prefer Eagle brand condensed milk.
Egg yolks – Gives the pie structure.
Fresh lemons – Grab three just in case. Regular lemons are fine for this pie, just make sure they are bright yellow and ripe.
Fresh lemon zest – No cheating here!

Optional Whipped Cream Topping

Heavy whipping cream
Granulated sugar
Vanilla extract

A slice of lemon icebox pie topped with whipped cream on a white plate with a fork, whole lemons, and a pie dish in the background.

If you make your own crust, you’ll need a pie pan—that’s it!

This plain, glass 9-inch pie plate from Pyrex is my go-to every time. It’s so inexpensive that you can keep multiple ones in case you need to make lots of pies at once!

Don’t stop with this easy Southern lemon icebox pie—you can use your new pie plate to make my delicious Key Lime Pie or the reader’s favorite Fudge Pie. 

How to make old-fashioned lemon pie with sweetened condensed milk

Lovely lemon layers.

Zest a couple of lemons and squeeze out the juice.

Two peeled lemons next to a pile of lemon zest and a grater on a parchment paper.

Mix that deliciousness.

Whisk together a couple of egg yolks, a can of condensed milk, fresh lemon juice, and zest. You can use a hand mixer if you prefer.

Ingredients for a lemon-based recipe arranged on a blue tablecloth, including lemons, zest, juice, an egg, and a whisk.

Put it together.

Toss in a pinch of salt, whisk until blended, and then pour the lemon filling into the crust.

Pouring filling into a pie crust on a kitchen countertop.

Bake, set, chill.

Bake for about 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.

A freshly made lemon icebox pie on a gray round dish, accompanied by a purple cloth and lemons on a white surface.

Tips for making lemon pie with condensed milk

  • 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 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!
A slice of lemon icebox pie adorned with fresh berries and edible flowers, with more desserts in the background.

How to store icebox lemon 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.

Freezing lemon icebox pie with condensed milk

Here are my tips for freezing:

  • Wrap the chilled pie in plastic wrap, then cover with foil.
  • Place the wrapped pie in the freezer. Store for 1-2 months.

And don’t think you should only serve Lemon Icebox Pie in the summertime—it’s often on our Thanksgiving table and Christmas too!

Serve this pie with Pulled Pork Sandwiches and Slaw or Fried Chicken, Butter Beans, and Mashed Potatoes

A vibrant cheesecake adorned with fresh berries, lemon slices, and edible flowers, presented on a white background with decorative elements.

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4.57 from 66 votes

Lemon Icebox Pie with Sweetened Condensed Milk

Old-fashioned Lemon Icebox Pie is creamy and zesty, with fresh lemon juice and zest and Eagle Brand condensed milk–it’s a classic Southern staple!
Prep: 10 minutes
Cook: 20 minutes
Chill: 4 hours
Total: 4 hours 30 minutes
Servings: 8 servings

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
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract

Instructions 

Pie Filling

  • Preheat oven to 350. Whisk together egg yolks, sweetened condensed milk, lemon juice, lemon zest, and salt. Pour into pie crust. 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 whipping cream at high speed of a stand mixer until foamy. Add sugar and vanilla and beat at high speed until soft peaks form. Spoon whipped cream over slices of pie.

Video

Notes

Tips for Making the Best Lemon Icebox Pie

  • 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. 
How to Freeze Lemon Icebox Pie
  • Wrap the chilled pie in plastic wrap, then cover with foil. 
  • Place the wrapped pie in the freezer. Store for 1-2 months. 

Nutrition

Serving: 8servings, Calories: 252kcal, Carbohydrates: 22g, Protein: 2g, Saturated Fat: 8g, Cholesterol: 89mg, Sodium: 114mg, Sugar: 10g
Course: Pies
Cuisine: American
Calories: 252
Keyword: lemon icebox pie
Love this recipe?Mention @southernfoodandfun or tag #southernfoodandfun!

Lemon icebox pie recipe FAQs

Why is it called icebox lemon pie?

The pie is called Lemon Icebox Pie because it was traditionally stored in an ice box. Many people couldn’t afford electricity and had ice boxes that could hold large 50-pound blocks of ice. Perishables could be stored in the ice box. 

Why do you bake lemon icebox pie?

Many people don’t bake this pie at all. I prefer to bake for a few minutes because it firms up the texture of the creamy filling. The no-bake recipe pies are more runny.

With that said, you don’t have to bake this pie if you don’t want to and if you don’t have any issues eating raw egg yolks. 

Update Notes: This post was originally published September 21, 2016, and on March 21, 2024, it was updated with one or more of the following: step-by-step photos, video, updated recipe, and/or new tips.

Lucy standing behind a counter with a cheese board and glass of wine.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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Recipe Rating




13 Comments

  1. 4 stars
    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.

  2. 5 stars
    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?

  3. 5 stars
    This pie was voted best old fashioned lemon icebox pie out of 4 different recipes from my family. Super easy and yummy!

  4. 5 stars
    This pie was voted best old fashioned lemon icebox pie out of 4 different recipes from my family. Super easy and yummy!

  5. 5 stars
    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!

  6. 5 stars
    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!

    1. 5 stars
      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.