This easy lemon icebox pie is the perfect dessert for those lemon lovers in your life! It's honestly a 3 ingredient lemon pie -- the vanilla is optional.
If you use a store-bought pie crust it goes together in about 3 minutes. The hardest part about it is waiting for it to chill completely.
Table of Contents
- So….I just finished pouring the filling into the pie shell and licking the bowl-OMG
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 How to make lemon icebox pie: instructions for success
- 💭 Insider tips: things to know
- 🍴Must have tools: essential equipment
- 🎥 Watch and cook: step-by-step video tutorial
- 🥫 Leftover love: how to store lemon icebox pie
- Why Eagle Brand
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 📞 Wrapping it up: the last word
- 📖 Recipe
- Lemon Icebox Pie
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Tangy lemon pie is quick and easy with just 4 ingredients.
- Perfect for summer but great anytime you need a quick, easy dessert. I like to keep one in the freezer all the time for those "just in case" moments.
- If you want the pie to be firmer whisk 2 egg yolks into the sweetened condensed milk before adding lemon.
I like to serve this easy, no-bake dessert partially frozen in the summer time.
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
This simple pie goes together fast. You can keep all of the ingredients on hand without any problem. Nothing unusual or hard to find here!
- Crumb crust of your choice - I like this homemade graham cracker crust but you can buy one to make it even easier.
- Lemon juice can be fresh squeezed or whatever you usually use.
- Eagle Brand Sweetened Condensed Milk or your favorite.
- Vanilla
- Lemon zest
Have a little more time? Try this lemon meringue pie - it's amazing.
📖 Make it your own: yummy variations
- Try pouring cherry or blueberry pie filling over the top just before serving.
- You can substitute limes and lime juice for the lemon for a lime pie.
- Try different flavors of cookies for the crumb crust: gingersnaps, 'Nilla Wafers, cinnamon graham crackers, etc.
- Fresh lemon juice is great but I don't notice that much difference from using a good, bottled juice.
🔪 How to make lemon icebox pie: instructions for success
This lemon pie is so quick and easy! It's a great recipe to start with when your kids want to learn to make things in the kitchen. Most 10-year-olds can do this without help.
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Add the sweetened condensed milk to a bowl. Mix in the vanilla until smooth.
Add the lemon juice and lemon zest.
Stir until it begins to thicken. Pour into the prepared pie crust.
Chill overnight or freeze.
💭 Insider tips: things to know
- If you want the pie to be firmer whisk 2 egg yolks into the sweetened condensed milk before adding lemon.
- You don't need a mixer for this. Just whisk the filling until it gets thick.
- Don't use an off-brand sweetened condensed milk. Sometimes the quality isn't quite as good and they won't set up.
- Be sure to let this chill for at least 4 hours. Overnight is better.
Marye's Tip o' the day
I have used 2 raw egg yolks in this when I want a firmer filling. I do not bake the pie & I've never had a problem with salmonella. However, you should do what you feel comfortable doing - the USDA doesn't recommend eating raw egg.
🍴Must have tools: essential equipment
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🎥 Watch and cook: step-by-step video tutorial
Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!
🥫 Leftover love: how to store lemon icebox pie
Refrigerate the pie, tightly covered with plastic wrap, or in an airtight container, for up to 5 days.
You can freeze for up to 3 months, too.
One of the things that I like best about this lemon icebox pie is that you can serve it chilled or frozen. I personally like it better frozen on a hot summer day!
I take it out about 20 minutes before I want to serve it... less if it is a very hot day. I thaw it just until it softens a little but still has the consistency of ice cream.
🤫 Marye's secret for zhuzhing it up -
Try making the crumb crust with lemon sandwich cookies! Extra lemon flavor and it's delish!
zhuzh: verb. To make something more interesting or attractive
Why Eagle Brand
Lemon icebox pie has been served on countless tables and caused countless families to smile at dinner time.
This Southern recipe has been around for close to 100 years.
I have tweaked it a TINY bit by adding vanilla. I think it calms the tartness of the lemon down a little, soothes it, and makes it more enticing. Feel free to leave it out.
Y'all know that I am not real freaky about brand names except there are some that I feel are higher in quality and produce a better finished product.
You can get the Eagle Brand or you can use what you like best but if you get an off-brand of sweetened condensed milk I will not guarantee the recipe. I like Eagle Brand.
It's been around forever and the results are always good. They didn't sponsor the post or pay me... I just like the product that they create. End of sermon.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
I never have. This is a very creamy lemon filling. If you like a firmer lemon custard you can whisk in 2 or 3 egg yolks. If you use the egg yolks you should probably stay away from the pie if you are pregnant or immunocompromised.
You must keep this pie chilled until you are ready to serve. The pie cuts perfectly when it first comes out of the fridge but if you leave it out it will become somewhat loose and runny.
Nope! I've used gingersnap crust, 'Nilla Wafer crust, and regular pie crust. It all comes out great!
⏲️ Marye's time saving hacks -
This is super quick and easy plus it freezes well. Keep a pie or two on hand in the freezer for quick and easy desserts any time.
📚 More Southern comfort: related recipes you'll love
📞 Wrapping it up: the last word
No bake pies are the sweetest answer to one of Texas's hot summers! This one has been around a long time because it's both easy and delicious!
I like to serve it partially frozen with a big ole spoonful of homemade whipped cream on top.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Lemon Icebox Pie Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 crumb crust, premade graham cracker crust from the store is fine
- ¾ cup lemon juice, bottled or from fresh lemons
- 2 cans Eagle Brand Sweetened Condensed Milk
- ½ teaspoon vanilla
- 1 teaspoon lemon zest
Instructions
- Mix the Eagle Brand and vanilla.
- Add the lemon juice and lemon zest, stirring with a whisk until it thickens.
- Pour into the chilled pie crust.
- Chill for 4 hours or freeze overnight.
- If frozen allow to stand at room temperature for 20 minutes before serving.
Notes
- If you want the pie to be firmer whisk 2 egg yolks into the sweetened condensed milk before adding lemon.
- You don't need a mixer for this. Just whisk the filling until it gets thick.
- Don't use an off-brand sweetened condensed milk. Sometimes the quality isn't quite as good and they won't set up.
- Be sure to let this chill for at least 4 hours. Overnight is better.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First Published: May 30, 2015... Last Updated: October 13, 2024 for editorial improvements, added tips and helps, and readability.
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Lemon Icebox Pie
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Dianna White says
I made this pie in the little graham cracker tart cups and it made a dozen. My only problem is it never thickened and I whisked until my arm got tired. I put them in the freezer, but when they thawed they were still runny. Loved the flavor and want to make them again for parties and would like to know how to thicken the pie mix before filling the tart cups. Do you think putting the mixture in a blender would help? When I make Avocado Pie I use the blender and as soon as I add the lemon juice to the avocado/Eagle Brand mix it instantly thickens. YES I will make them again!
Marye says
I think, since in our email you said you used Meyer lemons (less acid) that the Meyer lemons were the problem.
Bee says
This was such an easy recipe I loved it. My guests love the cool, lemon flavor on a warm afternoon. It's my new go-to summer treat.
Marye says
It's so easy too! Glad you liked it.
Jacqueline Bronson says
Also, recipe I had did require two 14 oz. cans of condensed sweetened milk, which I did use, but as I stated before it only required 3/4 cup of lemon juice & I added 1 cup more by mistake.
Dawn says
Maybe add more condensed milk and make two pies.
Jacqueline Bronson says
I mistakenly used 1 & 3/4 cup of lemon juice instead of 3/4 cup, which was 1 cup more than what the recipe required for a no bake lemon icebox pie that I made. Just wondering now will my pie come out too runny & not solid? What can I do in this case?
Marye Audet says
Not much. :/ I don't think there is any coming back from that.
Marye Audet says
You're welcome! I hope you like it.
Sierra Jenkins says
Growing up as a child, my aunt would make this pie all the time. She lived next door to my family so I would run back and forth to her house getting pie. I never knew how she made it, but as I got older she made it less and less. When I ran across this recipe I got excited because I realized that this was the recipe! I immediately went back to my childhood. Now I can make this pie and share it with my children. Thank you sooooooooo much for posting it. I absolutely love this pie!
Marye Audet says
I'm so glad it brought back memories, Sierra!
Allisa says
I live in Phoenix now, but lived in Dallas most of my life and still visit regularly. I got a craving for the lemon icebox pie I used to get at El Fenix, and found your recipe. I made this pie yesterday, and it was a hit with us! I'm gluten free, so I made my version of a "graham cracker" crust by blending 1 cup chopped pecans, 1/4 cup sliced almonds, 1/4 cup coconut flour, 1/4 cup sugar and 1/2 teaspoon cinnamon in a food processor. I then added 3 tablespoons melted unsalted butter. I did have to bake the crust at 350 degrees for 8-10 minutes to get it to set. Then I allowed it to cool before chilling the crust. I added the pie filling later, and put it in the freezer overnight. This pie filling is awesome with this crust! Thank you for sharing your recipe.
Marye Audet says
Thanks for letting me know! So glad you liked it. 🙂 I have a lot of gluten free recipes (and low carb) on my other blog, Lowcarb-ology.com
Allisa says
And thank you for letting me know about your other blog. I will be sure to check it out!
Paulette says
Thank you so much for posting this recipe..I have been trying to find the one like I made years ago..Such a simple and delicious recipe!! I am making it tonight for my boyfriend who loves lemon desserts and can't wait to eat it!!
Marye Audet says
Let me know what he thinks! It is such a simple pie... but so good!
Mallie Simmons says
I PREFER A GRAHAM CRACKER PIE SHELL IT WAS WHAT MY GRANDMOTHER AND MY AUNT USED... THIS IS THE SAME RECPIE THAT THEY USE AND SO DO I. ☺
Marye Audet says
🙂 It's a classic!
Keisha Williams says
Same receipt but my grandma used 3 egg whites
Cynthia/What A Girl Eats says
This looks just luscious Marye! I love how easy it is too!
Marye Audet says
Thank you so much! It's a classic but still one of my favorites.
Taylor@Food Faith Fitness says
Love no bake dishes! Super easy and taste great!
Marye Audet says
Thanks Taylor!
Patricia @ Grab a Plate says
Okay. A lot to love here. I really love the no-bake crust AND all the ideas you've given for tasty options. Fun! This will be perfect to serve when the AZ heat hits us all summer long!
Marye Audet says
🙂 Yep... Nothing worse than cooking in a 107 degree kitchen!!
Emily says
This looks delicious! I especially love the lavender garnish!
Marye Audet says
Thank you, Emily! Lavender is just so pretty!
Marlynn @ UrbanBlissLife says
This looks like spring on a plate! I love the no-bake crust recipe you use for this, and I'm definitely in the mood for lemon desserts these days.
Marye Audet says
Thanks so much! There's just something about lemon in the Spring, isn't there?
Alisa Fleming says
What a genius recipe! I make my own dairy-free sweetened condensed milk and am dying to see now if it works in this recipe!
Marye Audet says
Oh! Let me know how that works!
olivia @ livforcake says
I love how quick and easy this recipe is. Sounds delicious!
Marye Audet says
Thanks! It really is
Christie says
Love how easy this pie is and that crust sounds delightful.
Marye Audet says
Thank you so much!
allie says
I like Eagle Brand too. This is a delicious pie. I'll take anything lemon, love lemon desserts Marye. Thanks for this recipe.
Marye Audet says
🙂 bet it would be good with that cherry compote of yours spooned right on top!
Heather Kinnaird says
I m really not ready for out HOT summer weather, but when it does come I'll be ready with a frozen pie or two 🙂
Marye Audet says
🙂 always nice to have on hand!
Chrisy @ Homemade Hooplah says
Love how easy this is! It'll be a great way to fend off the Phoenix heat 😀
Patricia @ Grab a Plate says
First, your photo is sooo pretty! Next, the heat has just barely started rolling in here in Phoenix, and I'm already craving everything frozen! Love this pie and I'm pinning for later!