Go Back Email Link
–+ servings
No bake lemon ice box pie in a pie pan.
Print Add to Collection

Lemon Icebox Pie Recipe

Creamy, tangy, no-bake lemon icebox pie just like grandma made—only easier. Four ingredients, zero oven time, 100% Southern perfection.
Course Dessert- Pie
Cuisine Southern
Prep Time 5 minutes
Chill 8 hours
Total Time 8 hours 5 minutes
Servings 8
Calories 430kcal
Author Marye Audet-White

Equipment

Ingredients

  • 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.

Video

Notes

Storage:
Refrigerate the pie, tightly covered with plastic wrap, or in an airtight container, for up to 5 days.
Freeze for up to 3 months. Serve chilled or frozen.
Tips:
  • 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

Calories: 430kcal | Carbohydrates: 69g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 226mg | Potassium: 414mg | Fiber: 0g | Sugar: 58g | Vitamin A: 265IU | Vitamin C: 11.7mg | Calcium: 289mg | Iron: 0.7mg
QR Code linking back to recipe