Description

Lemon Icebox Pie is a classic, refreshingly tangy dessert featuring a crisp graham cracker crust filled with a silky, lemony custard made from fresh lemon juice, sweetened condensed milk, and egg yolks. Baked to perfection and chilled to set, this pie delivers a perfect balance of sweet and tart flavors, ideal for warm weather or any time you crave a bright citrus treat.

Ingredients

Scale

Graham Cracker Crust

1⅔ cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons unsalted butter, melted

Lemon Filling

2 (14-ounce) cans sweetened condensed milk
1 cup freshly squeezed lemon juice (about 4-6 lemons)
8 large egg yolks
1 tablespoon lemon zest

For Serving

Whipped cream, for topping

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Instructions

Prepare the Graham Cracker Crust: Preheat your oven to 325°F (163°C) and lightly grease a 9-inch pie plate. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, stirring until the mixture is evenly moistened. Press the crumb mixture firmly into the bottom and up the sides of the pie plate to form an even crust. Place the crust in the freezer while you prepare the filling to help it set.
Make the Lemon Filling: In a large bowl, whisk together the freshly squeezed lemon juice and sweetened condensed milk until smooth. In a separate large bowl, beat the egg yolks and lemon zest with a hand or stand mixer until the mixture becomes frothy and lighter in color, indicating it has incorporated air.
Combine and Fill the Pie: Gently fold the lemon and sweetened condensed milk mixture into the beaten egg yolks and lemon zest. Pour this smooth filling evenly into the prepared graham cracker crust.
Bake the Pie: Place the pie on the middle rack of your preheated oven and bake for 25 to 30 minutes. The top should appear set and consistent in color, but the center will still have a slight wobble when jiggled, indicating it’s perfectly baked but creamy inside.
Cool and Chill: Remove the pie from the oven and let it cool completely at room temperature. Once cooled, transfer the pie to the refrigerator or freezer to chill and set for at least 6 hours, preferably overnight, to ensure the custard firms up for perfect slices.
Serve: Just before serving, top the pie with a generous dollop of whipped cream to add a rich, creamy contrast to the tangy lemon filling. Slice and enjoy this refreshing dessert!

Notes

For best results, use freshly squeezed lemon juice to achieve the brightest and most natural lemon flavor.
Be careful not to overbake the pie; it should still have a slight wobble in the center to maintain a creamy texture.
Chilling the pie overnight allows the filling to fully set and enhances the flavors.
You can prepare the crust and filling in advance and bake when ready to serve.
For a decorative touch, garnish with lemon zest or thin lemon slices along with the whipped cream.