First Published: May 30, 2015... Last Updated: April 24, 2025 for editorial improvements.
Table of Contents
🎥 Video: How to Make Lemon Icebox Pie
This tangy lemon pie is your new emergency dessert plan—just four ingredients, no oven, and enough zesty attitude to wake the dead. It’s perfect for summer, but let’s be real: it hits the spot any time you need something sweet, fast, and dangerously easy. I keep one stashed in the freezer like a Southern mom hides emergency casseroles, and serving it slightly frozen? Chef’s kiss. Want it firmer? Toss in a couple egg yolks and watch it level up like it’s got something to prove.
🧾 Recipe notes
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! You'll want to have a crumb crust of your choice - I like this homemade graham cracker crust but you can buy one to make it even easier. Then you'll need lemon juice, sweetened condensed milk (I use Eagle Brand), vanilla, and lemon zest.
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.
Have a little more time? Try this lemon meringue pie - it's amazing.
📖 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 Sweetened Condensed Milk
- ½ teaspoon vanilla
- 1 teaspoon lemon zest
Instructions
- Mix the sweetened condensed milk 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.
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
👩🍳 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.
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Brenda says
This was my husbands all time favorite. I haven't made it since he passed. But I'm making it tonight for Thanksgiving.
Katherine says
I love this recipe so much do you have what you made the white decorations on the top with Is it a cool whip?
By the way, my son has requested two days in a row, the angel chicken. It is the best.♥️
Marye says
whipped cream. 🙂
Cynthia Trotman says
I love this recipe its netter than my mom made in the 60 s, 70s and 80s! On a hunch I put canned cherries in the mix and talk about delicious! If you want to tweak it like that go ahead Im sure you will love it too.
Amanda says
The original recipe actually comes from the sweetened condensed milk can. It used be on the inside of the label. This is one of my families favorite desserts. My gramma born 1908, used to make this and taught me. When she passed away in 2000, I made it for a family reunion and found the recipe on the label. I also added gelatin to ensure smooth travel. The original recipe has vanilla in it and no zest. Its amazing with real fruit or pie filling. Either way is yummy!
Martee McCutchon says
So….I just finished pouring the filling into the pie shell and licking the bowl-OMG. Hope I can wait until it’s actually cooled. I agree that the vanilla is just the right addition.
Marye says
try freezing it and eating it partially frozen - heaven
Sandra says
If I want to have this in 9x 13 pan how many servings would I enter on the recipe card?
Thank you. It looks delicious.
Marye says
I have no idea. i've never done it. So what you'll need to do is fill your pie pan with water then pour it from the pie pan into the 13x9 inch pan. Count how many pie pans it would take to fill up the 13x9 and multiply the servings by that many. So if it takes 4 pie pans then you'll need to multiply the servings by 4, etc.
Debbie says
I grew up having this as a favorite dessert, except instead of having just a crust, we layered the bottom of our pie dish with as many vanilla wafers as we could get in a single layer including up the sides of the dish. Then poured some of the (eagle brand sweetened condensed milk/lemon juice (no eggs) blended with our hand mixer,) mixture over the cookies just until they had a thin layer of the mix and then repeated the layer of cookies again and continued to repeat this until the dish was full with the last layer being the mixture Once we got the dish full, we crumbled any remaining cookies up and sprinkled them on the top. Refrigerated overnight to allow the cookies to soften in the mixture. My Mom would scoop out into small single serving freezer safe dishes for a special treat on hot summer days. Allowed to thaw for about 10 minutes and they were amazing. I add extra lemon juice to my 2 cans of the Eagle brand because I like my pie extra tart! I never have any trouble with it firming up. Using the hand mixer for several minutes until well mixed and creamy. Maybe it's all the cookies they help but never has it been runny as long as it is refrigerated and especially when later frozen it is like a lemon cookie ice cream treatt to die for.
Wendy says
Hello Marye! I am subscribed to your blog, I have been following you for a long time and I love most of your recipes. I am Spanish, but I live between Dubai and Guadalajara (Spain). This dessert is fantastic for Dubai at the moment but I have no idea about Eagle condensed milk, so could you tell me the amount in grams needed? Thanks in advance and Happy 2024
Marye says
It's sweetened condensed milk here in the states it's Eagle Brand. I don't know in grams - I don't measure that way - sorry.
Sarah says
Hi Wendy,
The can of Eagle Brand Sweetened Condensed Milk says it is 396 g. Hope that helps!
Brenda says
The filling was delicious, but I used a deep dish pie crust & I should have doubled it to fill the shell. Next time that is what I’ll do.
Anita says
If adding eggs wouldn't you HAVE TO COOK IT? If not, how is that safe to eat?
Also, in one part your recipe your adding egg whites and, in another you say egg yolks neither one safe to consume. I was excited because I was able to use a whisk but I don't want salmonella in the easy way.
Marye says
You'll have to make your own decisions on raw eggs. I've never had a problem - I use pasture raised organic eggs. As far as cooking it - some recipes call for that - this does not.
María wendy says
Hi Marye; I love this cake, very simple, few ingredients, no oven, I think it's perfect for me. Could you tell me what size mold you used? Thank you in advance and take care of yourself
Marye says
I used a 9" pie pan.
Cindy says
My family would object to only serving this in the summertime - they love it!
Camden says
I can't believe this lemon pie recipe is so few ingredients! I can't wait to try it!
One Crazy House says
I've been on the hunt for new Thanksgiving and Christmas dessert ideas and lemon ice box pie is definitely going on the list!
Cynthia says
Wow! This lemon ice box pie reminds me of something my Grandma used to make, but I had totally forgotten about it! Memory unlocked, haha!
Cyndy says
I am so excited to try this lemon pie recipe! Any bright lemony dessert is a must have in my household.
Sharon says
This lemon ice box pie looks so amazing! Can I swap out the lemon for a different flavor?
Holly says
I can't ever say no to a lemon pie recipe! LOL!
Kristen says
Rich and creamy lemon ice box pie is the best way to keep summer alive all year long!
Rita Joy says
I just love no bake dessert recipes - and this lemon ice box pie looks like a keeper! It will be perfect for when we have guests over.