This Lemon Icebox Pie is so easy to make! It’s creamy and zesty, with fresh lemon juice and zest and sweetened condensed milk. It’s a classic Southern dessert! We serve this pie year-round and usually have one stored in the freezer to pull out for unexpected company.
Sweetened Condensed Milk Egg Yolks | Lemon Juice and Zest Graham Cracker Crust
WHIPPED CREAM TOPPING Heavy Whipping Cream Sugar | Vanilla
Zest some lemons and whisk together with the egg yolks, condensed milk and lemon juice.
Pour into pie crust and bake for 20 minutes. Allow the pie to cool completely. Then cover and chill for at least 4 hours.
Beat whipping cream at high speed until foamy. Add sugar and vanilla and beat until soft peaks form. Spoon over the pie slices.
A classic Southern Dessert!