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 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.
- 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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Alyssa says
I can't wait to use this lemon pie recipe for my mom's birthday. She loves all things lemon!
Cynthia says
You hooked me on this lemon pie recipe as soon as I saw it has a 5 minute prep time!
Brittany says
This lemon pie recipe is so easy and I love that it's so few ingredients!
Brandi says
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. says
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 says
I put a layer of fresh raspberries in and pour the filling over the berries.
Yummy!
Marye says
That sounds delicious!
Maria says
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 says
Mine was runny as well. Follow directions put it in the fridge for Waymore than four hours, and it still did not set.
Marye says
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 says
Didn't set. Followed the recipe to a T, used fresh ingredients and frozen the pie. It was all a runny mess.
Marye says
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 says
How much lemon juice and I suppose to use with the one can of eagle brand milk
Marye says
The recipe calls for 2 cans. If you're cutting it in half then you'll half all the ingredients.
Patty Davenport says
Mine didn't set up either. I think I'll try with just one can of em.
Tracy Walker says
Hi can you tell me how big of crumb crust pie do you use for this recipe?
Thank you
Tracy
Marye says
8 or 9 inch.
Amy Johnson says
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 says
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 says
Im not sure why it wouldn't set up if you followed the recipe exactly. The lemon thickens the mixture.
Marylee says
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 says
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 says
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 says
I do too, when I have the time. A crust shouldn't keep anyone from enjoying this easy pie!
JoCasta says
Can I use a shortbread crust for this pie?
Marye says
Sure!
Rene says
I do this but add 2 blocks of cream cheese. It’s a family fav.
Nancy Warren says
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 says
I’m looking for the No bake lemon pie recipe that had eggs in it
Marye says
Mine doesn't have eggs in it - never has.
Cathy D Taylor says
Thats the one I used to cook years ago. I cannot find my old recipe sadly.
Kenna says
Hi! I’ve never bought sweetened condensed milk before. What size cans (oz) does this recipe require? Thank you!
Marye says
I think it only comes in one size...14 oz.
Deb says
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.