This Lemon Icebox Pie is a creamy lemon pie filling made with sweetened condensed milk baked into a graham cracker crust. It is one of the best summer pies you’ll ever make!

This sweet and creamy Lemon Icebox Pie is a lot like a Key Lime Pie recipe with lemons instead of Key Limes. It is one of my favorite summer dessert recipes with lemons! A creamy lemon filling baked into a graham cracker crust and topped with some fresh whipped cream make this one of the best summer pies you’ll ever make!Lemon Icebox Pie

As much as I enjoy coming up with new and interesting recipes I really love getting to share classic recipes from my childhood with you. Today’s Lemon Icebox Pie was something my grandma used to make and it was always one of my favorites.

I haven’t thought about it in years and the other day I was saying how much I like lemon desserts and it came back to me in a flash! Mmm, that smooth, sweet and sour, lemony pie with the buttery graham cracker crust. I swear I don’t think I’ve had a lemon icebox pie as an adult (guess I was too busy asking grandma to make her blackberry pie!). I had definitely never made one.

Is Lemon Icebox Pie a southern thing? I still don’t know all of the answers but I can tell you this. I’ve now made one, it was amazing, and everyone who tried it loved it.

Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!This sweet and creamy Lemon Icebox Pie is a lot like a Key Lime Pie recipe with lemons instead of Key Limes. It is one of my favorite summer dessert recipes with lemons! A creamy lemon filling baked into a graham cracker crust and topped with some fresh whipped cream make this one of the best summer pies you’ll ever make!

How to Make Lemon Icebox Pie:

  1. Preheat the oven to 325°F.
  2. In a bowl mix together graham cracker crumbs and sugar.
  3. Add melted butter to mixture and mix thoroughly.
  4. Pat the graham cracker mixture into a greased pie pan making sure to go up the sides to create a nice crust.
  5. Bake crust for 10 minutes then remove from oven and let cool.
  6. While the crust bakes and cools mix the lemon juice, lemon zest, Sweetened condensed milk, and egg yolks together in a bowl.
  7. Pour the mixture into the crust and bake for 25-30 minutes or until the edges are set and the middle still jiggles slightly.
  8. Once baked, remove the pie from the oven and let it cool completely before covering it with plastic wrap and placing it in the refrigerator to chill.
  9. Serve with homemade whipped cream!

This sweet and creamy Lemon Icebox Pie is a lot like a Key Lime Pie recipe with lemons instead of Key Limes. It is one of my favorite summer dessert recipes with lemons! A creamy lemon filling baked into a graham cracker crust and topped with some fresh whipped cream make this one of the best summer pies you’ll ever make!

How Long Do You Chill Lemon Icebox Pie?

Chilling the pie helps the filling set up and gives that lemon flavor time to develop. Let your lemon icebox pie chill for at least 6 hours, I recommend making it a day ahead of time and letting it chill overnight. Then in the morning you have a beautiful, creamy, pie that is just the right amount of sour and sweet. Add some homemade whipped cream on top and dig in!

Want More Lemon Recipes?

What you will need to make Lemon Icebox Pie:

  • Ceramic Pie Plate – This 9 inch pie dish is perfect for serving up your favorite pie.
  • Mixing Bowls – These are some of my favorite mixing bowls. Pour all of your ingredients in and stir them up to make your pie.

LEMON ICEBOX PIE
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Servings: 12
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins

Lemon Icebox Pie

A creamy lemon filling baked into a graham cracker crust and topped with some fresh whipped cream make this Lemon Icebox Pie is one of the best summer pies you’ll ever make!
This sweet and creamy Lemon Icebox Pie is a lot like a Key Lime Pie recipe with lemons instead of Key Limes. It is one of my favorite summer dessert recipes with lemons! A creamy lemon filling baked into a graham cracker crust and topped with some fresh whipped cream make this one of the best summer pies you’ll ever make!
Print Recipe
4.3 from 27 votes

Ingredients

  • 2 c Graham cracker crumbs, (I buy the boxed crumbs but it is about 14 graham crackers ifyou are making your own crumbs)
  • 1/4 c Sugar
  • 6 tbsp Butter, , melted
  • 1 1/4 c Fresh lemon juice, (6-8 lemons)
  • 24 oz Sweetened condensed milk
  • 8 Egg yolks, , large
  • 2 tbsp Lemon zest, , finely grated

Instructions

  • Preheat the oven to 325°F.
  • In a bowl mix together graham cracker crumbs and sugar.
  • Add melted butter to mixture and mix thoroughly.
  • Pat the graham cracker mixture into a greased pie pan making sure to go up the sides to create a nice crust.
  • Bake crust for 10 minutes then remove from oven and let cool.
  • While the crust bakes and cools mix the rest if the ingredients together in a bowl.
  • Pour the mixture into the crust and bake for 25-30 minutes or until the edges are set and the middle still jiggles slightly.
  • Once baked, remove the pie from the oven and let it cool completely before covering it with plastic wrap and placing it in the refrigerator for at least 6 hours ( I recommend overnight).
  • Serve with homemade whipped cream!

Nutrition

Calories: 390kcal, Carbohydrates: 55g, Protein: 8g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 155mg, Sodium: 199mg, Potassium: 39mg, Fiber: 1g, Sugar: 45g, Vitamin A: 11%, Vitamin C: 16%, Calcium: 18%, Iron: 6%
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Dessert
Cuisine: American
Keyword: lemon dessert recipe, lemon icebox pie, lemon pie, sweetened condensed milk dessert

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