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!
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Ingredients
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 (use lime juice for key lime pie)
- Eagle Brand Sweetened Condensed Milk or your favorite
- Vanilla
- Lemon zest
Have a little more time? Try this lemon meringue pie - it's amazing.
Instructions
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.
- Add the sweetened condensed milk to a bowl.
- Make sure it's NOT evaporated milk.
- 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 for 4 hours or freeze overnight.
- If frozen allow to stand at room temperature for 20 minutes before serving.
And if you love lemon this tangy lemon pudding bundt cake is a must try!
Storage
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.
Variations
I used a combination of 'Nilla wafers and pretzels in the crust for this pie. If I happen to have some lemon cookies I'll use those sometimes.
Another good crumb mixture for the crust is to use lemon sandwich cookies and gingersnaps in a ratio of about 3:1. It enhances the lemon flavor.
Key lime pie
Here's something cool, too. You can substitute the lemon juice with key lime and have a no bake lime icebox pie.
Really, any citrus juice should work. Let me know if you try something besides lemon or lime.
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.
If you prefer a classic lemon meringue pie you'll love this one!
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
📚 Related recipes
I'll admit a preference for chocolate pies like this chocolate overload pie or this no-bake s'mores pie. Still, if you had this simple lemon pie and those two chocolate pies on a table and told me I could only have one there might be some tears.
OK. A lot of tears.
This Brazilian grilled pineapple and no bake root beer float pie are more great summer desserts you'll love.
👩🍳 FAQs
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!
📞 The last word
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.
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. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
No Bake Lemon Icebox Pie
Print Pin Recipe SaveEquipment Needed
Ingredients
- 1 crumb crust
- ¾ cup lemon juice
- 2 cans Eagle Brand Sweetened Condensed Milk
- ½ teaspoon vanilla
- 1 teaspoon lemon zest
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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
- 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.
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We'll never share your email or send you spam. Pinkie swear.First Published: May 30, 2015... Last Updated: June 2, 2023 for added information and better readability.
Brandi
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.
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
I put a layer of fresh raspberries in and pour the filling over the berries.
Yummy!
Marye
That sounds delicious!
Maria
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
Mine was runny as well. Follow directions put it in the fridge for Waymore than four hours, and it still did not set.
Marye
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
Didn't set. Followed the recipe to a T, used fresh ingredients and frozen the pie. It was all a runny mess.
Marye
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
How much lemon juice and I suppose to use with the one can of eagle brand milk
Marye
The recipe calls for 2 cans. If you're cutting it in half then you'll half all the ingredients.
Patty Davenport
Mine didn't set up either. I think I'll try with just one can of em.
Tracy Walker
Hi can you tell me how big of crumb crust pie do you use for this recipe?
Thank you
Tracy
Marye
8 or 9 inch.
Amy Johnson
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
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
Im not sure why it wouldn't set up if you followed the recipe exactly. The lemon thickens the mixture.
Marylee
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
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
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
I do too, when I have the time. A crust shouldn't keep anyone from enjoying this easy pie!
JoCasta
Can I use a shortbread crust for this pie?
Marye
Sure!
Rene
I do this but add 2 blocks of cream cheese. It’s a family fav.
Nancy Warren
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
I’m looking for the No bake lemon pie recipe that had eggs in it
Marye
Mine doesn't have eggs in it - never has.
Cathy D Taylor
Thats the one I used to cook years ago. I cannot find my old recipe sadly.
Kenna
Hi! I’ve never bought sweetened condensed milk before. What size cans (oz) does this recipe require? Thank you!
Marye
I think it only comes in one size...14 oz.
Deb
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.