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
- 🔪 Step-by-step guide: instructions for success
- 🍴Must have tools: essential equipment
- 🎥 Watch and cook: step-by-step video tutorial
- 🥫 Leftover love: how to store lemon icebox pie
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- Why Eagle Brand
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose
- 📞 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.
🔪 Step-by-step guide: 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.
🤫 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
🍴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 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.
💭 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. See tip above.
- 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.
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
🍽️ No waste: creative ways to repurpose
📞 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!
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
No Bake Lemon Icebox Pie
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 crumb crust
- ¾ cup lemon juice
- 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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Alyssa says
I can't wait to use this lemon pie recipe for my mom's birthday. She loves all things lemon!
Cynthia says
You hooked me on this lemon pie recipe as soon as I saw it has a 5 minute prep time!
Brittany says
This lemon pie recipe is so easy and I love that it's so few ingredients!
Brandi says
We do a lot of cooking and baking with our kids and this lemon pie recipe is one of our favorites. I love that it doesn't require a lot of time (or baking!) and can be saved in the freezer for future use. We're planning on making one for Thanksgiving the weekend beforehand so it's all ready!
Jennifer G. says
I made a dairy free version because I’m allergic to milk (used to not be) and this was my favorite pie as a kid. Mine was runny, but I think it’s because you don’t have the ounces of eagle brand milk on the recipe, just the cans. I think my coconut sweetened condensed milk was 11.8 oz & the eagle brand is 14. I would have never believed after 18 hours in the freezer it wouldn’t be completely frozen. So it’s got to be too much juice to condensed milk for those who had runny pies. It was very tasty. I’ll try again with part of an extra can!
Dee says
I put a layer of fresh raspberries in and pour the filling over the berries.
Yummy!
Marye says
That sounds delicious!
Maria says
Perhaps those who said it was runny used too much juice, whether it was lemon or lime. Sweetened condensed milk is thick, so 8 think too much juice is most likely the problem. Lemons and limes are tart, so you don’t need a lot of juice.
Maria
Kelly says
Mine was runny as well. Follow directions put it in the fridge for Waymore than four hours, and it still did not set.
Marye says
Kelly, could you please email me and tell me what exact products you used and the steps you took? I'm trying to figure out why it works so well for most people and then doesn't work at all for some. Thank you!
Leslie Bond Strychar says
Didn't set. Followed the recipe to a T, used fresh ingredients and frozen the pie. It was all a runny mess.
Marye says
I'm not sure why a few people are having problems getting it to set up. I'm sorry it didn't work for you. How long did you chill it?
Mack says
How much lemon juice and I suppose to use with the one can of eagle brand milk
Marye says
The recipe calls for 2 cans. If you're cutting it in half then you'll half all the ingredients.
Patty Davenport says
Mine didn't set up either. I think I'll try with just one can of em.
Tracy Walker says
Hi can you tell me how big of crumb crust pie do you use for this recipe?
Thank you
Tracy
Marye says
8 or 9 inch.
Amy Johnson says
Lemon icebox is my very favorite pie. I've made this recipe numerous times but have always used 1 can of Eagle Brand, juice of three lemons (or 9 tablespoons) and 2 egg yolks. Beat the egg yolks and EB milk then add the lemon juice and pour into crust. Never had a problem with it setting. Thanks for the share, I'll try this without the egg yolks.
Wanda Woods says
Pie didn't set up and it was put on freezer. Followed recipe. My bff only used 1 can of EB milk and it came out perfect. How can she make it set up?
Marye says
Im not sure why it wouldn't set up if you followed the recipe exactly. The lemon thickens the mixture.
Marylee says
I’m looking for the 1960s version of the Eagle Brand Lemon Pie recipe. It was a no bake pie but it did have eggs in the filling. Can anyone help?
Marye says
Most companies moved away from raw eggs in desserts because of the chance of salmonella. I believe you can use this same recipe with the addition of 2 egg yolks if you want.
hprambin says
yes, my mom made this all the time when I was growing up - but she made homemade crumb crust with graham crackers and butter and meringue with egg whites and sugar for the topping. here's the closest recipe I could find:
Crust:
2½ cups graham cracker crumbs
12 tablespoons (1½ sticks) unsalted butter, melted
¼ cup sugar
Filling:
3 large eggs, separated
Juice of 3 lemons
1 (14-ounce) can sweetened condensed milk
1 teaspoon cream of tartar
3 tablespoons sugar
For the crust:
Step 1
Preheat the oven to 300°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
For the filling:
Step 2
Cover and chill the egg whites. In a medium bowl, combine the egg yolks, lemon juice, and condensed milk. Mix well and pour over the graham cracker crust.
Step 3
Bake until stiff, about 30 minutes. Let cool to room temperature, then chill for at least 3 hours or up to overnight.
Step 4
When ready to assemble the pie, preheat the oven to 350°F.
Step 5
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high speed. With the mixer running, gradually add the sugar and beat until stiff peaks form.
Step 6
Spread the meringue over the pie filling.
Step 7
Bake until the meringue is golden brown, about 12 minutes. Let cool for 30 minutes, then chill for 30 minutes before serving.
Marye says
I do too, when I have the time. A crust shouldn't keep anyone from enjoying this easy pie!
JoCasta says
Can I use a shortbread crust for this pie?
Marye says
Sure!
Rene says
I do this but add 2 blocks of cream cheese. It’s a family fav.
Nancy Warren says
We LOVE lemon icebox pie. I do put eggs in it and make a meringue with the whites. Another great way to make this pie is adding a carton of Cool Whip or real whipped cream, together. So light and refreshing. I have used several different brands of sc milk and all turn out luscious.
Mary says
I’m looking for the No bake lemon pie recipe that had eggs in it
Marye says
Mine doesn't have eggs in it - never has.
Cathy D Taylor says
Thats the one I used to cook years ago. I cannot find my old recipe sadly.
Kenna says
Hi! I’ve never bought sweetened condensed milk before. What size cans (oz) does this recipe require? Thank you!
Marye says
I think it only comes in one size...14 oz.
Deb says
We have a restaurant in our hometown that has a Jell-O salad they put in a jello mold. It is the first thing I go to. This sounds simular. I can't wait to try this. I've tried for years to find the recipe. Thanks so much.