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.
Ingredients
- 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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