This no-bake lemon icebox pie is a Southern staple for summer—cool, creamy, and packed with cheek puckering citrus flavor. Just four ingredients, no oven, and enough sweet-tart attitude to wake up your taste buds and your Aunt Betty. If you’ve ever had the original Eagle Brand version, this one’s even better—with a few clever tweaks and some freezer magic.
Table of Contents
🍋 Why lemon icebox pie is a perennial southern favorite
- Just 4 ingredients, no baking required
- Freezes like a dream for make-ahead ease
- Tastes like something your meemaw might have made
- Easy enough for kids to make (but fancy enough for company)
🎥 Step by Step Video
Watch how easy it is to whip up this no-bake classic—just a bowl, a whisk, and a craving for something cool, creamy, and lemony. If you can stir, you can make this pie (and look like a hero doing it).
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.
🛒 What you'll need to make this no-bake lemon pie
🍋 Lemon Juice
Fresh-squeezed is always a flex, but honestly? Bottled lemon juice works just fine here. The acidity is what thickens the sweetened condensed milk, so don’t skip it. No lemon = no pie.
🥫 Sweetened condensed milk
This pie is built on Eagle Brand. I’ve tested off-brands and let’s just say… some things are worth the extra 50 cents. You need two full cans—don’t get sneaky with that half-used can in the fridge.
🧁 Vanilla extract
Just a splash, but it softens the tartness and rounds out the flavor. It’s the secret little detail that makes people go, “What is that?” in the best way.
🍋 Lemon zest
Optional—but highly recommended if you want that bold, sunshine-in-a-slice flavor. Adds depth and gives the filling a little “hey girl” energy.
🥧 Homemade graham cracker crust
Store-bought is totally fine (we’re not here to suffer). But if you’ve got lemon sandwich cookies on hand? Crush those up and make your own lemon Oreo cookie crust. Trust me. It’s a whole mood.
💡 Need all the tips, FAQs, storage instructions, and Southern pie secrets? Download the free Lemon Icebox Pie Kitchen Cheat Sheet PDF and keep it on hand like a grandma keeps butterscotch candy in her purse.
📖 Recipe
Lemon Icebox Pie Recipe
Print Pin 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.
- Don't use an off-brand sweetened condensed milk. Sometimes the quality isn't quite as good and they won't set up.
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.
How to make lemon icebox pie in 10 minutes (or less)
Step One: Mix the Filling
Whisk together the sweetened condensed milk, vanilla, lemon juice, and zest. Watch it thicken right before your eyes—it’s science, y’all.
Step Two: Fill the Crust
Pour it into your prepared crust and smooth the top with a spatula.
Step Three: Chill or Freeze
Refrigerate at least 4 hours or overnight. You can freeze it, too. Thaw for 10-20 minutes if serving frozen.
🍋🥄 Serving suggestions
Serve with whipped cream, crushed lemon cookies, or a twist of lemon zest. I like mine with a big ol’ spoon and a side of don't-ask-me-to-share (And no, I won’t save you a slice).
🥄 More icebox pie recipes you'll love
You know that one dessert at the church potluck that disappears before the fried chicken's even been served? These are those pies. Easy, creamy, cool, and always the first to vanish. Go ahead and bookmark 'em—your fridge will thank you later.
🍍 Pineapple Cream Cheese Icebox Pie
Tastes like sunshine and sweet tea had a baby. Creamy, tangy, and no-bake with a tropical twist that'll make you rethink fruit salad forever.
🍒 Cherry Icebox Pie
Classic diner vibes in every bite. A buttery graham crust cradles a sumptuous cherry filling—perfect for holidays or when you’re feeling a little retro.
🍑 Peach Icebox Pie
Juicy summer peaches meet dreamy vanilla cream in this chilled beauty. It’s basically what your front porch would taste like if it wore pearls and served lemonade.
🍓 Strawberry Pretzel Icebox Pie
Sweet, salty, creamy, and crunchy—it’s the pie that does the most in the best way. A pretzel crust brings the sass while strawberries and cream do the flirting.
Whether you’re serving this on a hot summer day or sneaking a frozen slice at midnight (we don’t judge), this lemon icebox pie is a keeper. Leave a comment, rate the recipe, and let me know your secret ingredient below!
And hey—if this pie made your taste buds do a little shimmy, go ahead and hit those stars ★★★★★. Your rating helps more Southern dessert lovers find their way here (and it makes my day, too).
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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.