Lemon Icebox Pie

This cool and refreshing no-bake lemon icebox pie is easy to make with sweetened condensed milk, lemon juice, lemon zest, and a pre-made graham cracker crust.

Like strawberry Jello pie, blueberry delight, kool aid pie, and strawberry icebox cake, this tasty no-bake dessert takes only a few minutes to prepare and is very easy to make. It is perfect for beginners–or anyone looking for a quick and easy no-bake dessert.

Old-fashioned lemon icebox pie is a classic southern dessert. The easy no-bake pie is often served up at summer cookouts and church potlucks.

Since there is no baking required, the sweet lemon dessert is especially perfect for summertime.

You can even serve the pie frozen for a refreshing and ice-cold treat on a hot summer day. So good!

Frozen lemon icebox pie

To serve your no-bake lemon pie frozen simply pop it in your freezer (instead of your fridge) to set up.

Remove the pie from your freezer 15-20 minutes before serving to allow it to soften up slightly. Then enjoy the frozen lemony goodness!

Perfectly sweet and tart, this easy lemon icebox pie is delicious whether served chilled or frozen. It really comes down to a matter of personal preference.

Ingredients

• graham cracker crust: While you could make your own crust, I find it easier to just pick up a pre-made graham cracker crust from the store. The 9-in / 6 oz. crust works perfectly for this recipe.
• lemon juice: Fresh lemon juice or bottled lemon juice will work for this recipe. If you are squeezing your own you will need about 4 lemons.
• lemon zest: Remember to zest your lemons before juicing them
• sweetened condensed milk: Two 14 ounce cans. Make sure that you don’t grab evaporated milk by mistake, as that will not work for this recipe.
• vanilla extract 
• yellow food coloring: Totally optional, but use a drop or two if you want to elevate the yellow color of the pie.
• whipped cream and/or lemon slices: optional toppings

Step-By-Step Instructions

STEP 1: In a large bowl, whisk to combine sweetened condensed milk and vanilla. Add lemon juice and lemon zest and whisk until thickened. If desired, stir in a few drops of yellow food coloring to give the pie a brighter yellow color.

STEP 2: Pour lemon filling into crust and spread evenly.

STEP 3: Cover and refrigerator or freeze overnight, or for at least 4 hours.

STEP 4: Slice and serve topped with a dollop of whipped cream and/or slice of lemon, if desired. If serving from frozen I suggest letting the pie sit at room temperature 15-20 minutes to let it soften up just a little bit.

Variations and Additions

• Swap lemon juice for lime juice to make a delicious no-bake lime pie.
• Once set, try frosting your pie with Cool Whip. Super yummy!
• Or top the pie with a few raspberries or blueberries before serving to add a pop of color.
• To cut down on the sweetness try folding in an 8 oz. tub of Cool Whip in place of one of the cans of sweetened condenssed milk.

Storage

• Refrigerator: Store covered in the refrigerator for up to 5 days
• Freeze: For longer storage, tightly cover the pie with plastic wrap and freeze for up to 3 months.

FAQ

More easy lemon dessert recipes

• 3-Ingredient Lemon Cookies from Cake Mix
• Lemon Lush – easy no-bake recipe
• Lemon Bars
• Easy Lemon Layer Cake – no one will guess this recipe starts with a box mix!
• Lemon Icebox Cake – another amazing no-bake dessert!
• Lemon Poke Cake

Recipe

Recipe

4.48 from 19 votes

Lemon Icebox Pie

Author: Jaclyn

Prep: 10 minutes mins

Chill Time 4 hours hrs

Total: 4 hours hrs 10 minutes mins

Old-fashioned no-bake lemon icebox pie is easy to make with sweetened condensed milk, lemon juice, lemon zest, and a pre-made graham cracker crust.

Servings: 8 servings

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Ingredients

 

1x2x3x

• ▢ 2 14 oz. cans sweetened condensed milk
• ▢ ½ teaspoon vanilla extract
• ▢ ¾ cup lemon juice
• ▢ 1 teaspoon lemon zest
• ▢ 9 ” graham cracker crust
• ▢ 1-2 drops yellow food coloring optional
• ▢ whipped cream and/or lemon slices optional garnish

Instructions

• In a large bowl, whisk to combine sweetened condensed milk and vanilla. Add lemon juice and lemon zest and whisk until thickened. If desired, stir in a few drops of yellow food coloring to give the pie a brighter yellow color.
• Pour lemon filling into graham cracker crust.
• Cover and freeze or refrigerator overnight, or for at least 4 hours.
• Slice and serve topped with a dollop of whipped cream and/or slice of lemon, if desired. If serving from frozen I suggest letting the pie sit at room temperature 15-20 minutes to let it soften up just a little bit.

Notes

Store covered in the refrigerator for up to 5 days. Or for longer storage freeze for up to 3 months. Just be sure to wrap tightly in plastic wrap before freezing.

Nutrition

Serving: 1g | Calories: 549kcal

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