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Easy Lemon Icebox Pie

Lemon Icebox Pie

This classic Lemon Icebox Pie features a buttery graham cracker crust filled with a silky-smooth, tangy-sweet lemon filling that chills to perfection without baking. Simple ingredients transform into a refreshing summer dessert that tastes like sunshine.
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Total Time 20 minutes
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

  • 1½ cups graham cracker crumbs about 10 full sheets
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 2 14-ounce cans sweetened condensed milk
  • 3 large egg yolks
  • ¾ cup freshly squeezed lemon juice about 4-5 lemons
  • 2 tablespoons lemon zest plus extra for garnish
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Whipped cream for topping optional
  • Thin lemon slices for garnish optional

Instructions
 

  • Prepare the crust by combining graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press firmly and evenly into a 9-inch pie dish, making sure to bring the crust up the sides. Refrigerate for 30 minutes to firm up.
  • Make the filling by whisking together the sweetened condensed milk and egg yolks in a large bowl until fully combined and slightly thickened, about 2-3 minutes.
  • Add the lemon components by slowly incorporating the fresh lemon juice while whisking continuously – you’ll notice the mixture immediately beginning to thicken. Fold in the lemon zest, vanilla extract, and salt until evenly distributed.
  • Pour the filling into the chilled graham cracker crust, spreading it evenly with a spatula. Tap the pie dish gently on the counter a few times to release any air bubbles.
  • Refrigerate the pie for at least 4 hours, though overnight is ideal for the filling to set completely and flavors to develop fully.
  • Before serving, top the pie with freshly whipped cream if desired, and garnish with additional lemon zest or thin lemon slices for an extra pop of color and flavor.

Notes

  • For the brightest flavor, use fresh lemons rather than bottled juice – the difference is remarkable.
  • The pie can be made up to 3 days in advance and kept refrigerated, making it perfect for planning ahead.
  • For a firmer texture that slices beautifully, freeze the pie for 30 minutes before serving.
  • If you prefer a baked version with added stability, place the filled pie in a 350°F oven for 10-15 minutes until tiny bubbles form on the surface.
  • For a shortcut version, use a pre-made graham cracker crust from the store.