Lemon Icebox Pie Recipe

Enjoy this Lemon Icebox Pie Recipe for a tart, sweet, and refreshing backyard barbecue treat. A simple, homemade graham cracker crust sets the stage for a luscious and creamy filling made of lemon juice and condensed milk. Try other pies like this Chocolate Chess Pie, Kool-Aid Pie or Sweet Potato Pie!

I absolutely love desserts that are perfectly balanced between fresh, tart flavors and rich, indulgent ingredients. This lemon icebox pie will completely satisfy your sweet tooth without leaving you feeling weighed down!

If you’re new to baking, I highly recommend starting with a pie like this! It’s one of those recipes that is so straightforward to make, but it tastes as though it came from a professional bakery. Bring it to your next gathering or potluck, and your friends and family will love you!

What is an Icebox Pie?

While icebox pies are enjoyed in many areas of America, they have a special place in the South. Long before modern-day fridges, people kept their food cold inside iceboxes, which were made up of insulation layers and blocks of ice.

The first icebox cakes and pies were intended to be no-bake so the house would stay cool throughout the summer months. Nowadays, any pie that is intended to be served cold, like key lime pie or banana cream pie, can be considered an icebox pie.

Much like other icebox pies, a lemon icebox pie is an easy-to-make dessert that is meant to be served chilled. It starts with a graham cracker crust, which is then filled with a tart and creamy mixture made primarily of condensed milk and egg yolks.

I’ve opted for a meringue topping because I personally love the contrast of textures, but lemon icebox pies are often served with a whipped cream topping. Both are delicious options, and you can choose whichever one suits your preferences!

Ingredients

• Graham cracker crust: Made with crushed graham crackers, melted butter, and optional granulated sugar if you’ve got a sweet tooth like me!
• Eggs: You will need to separate the egg yolks from the whites. The yolks make up the custard filling, providing a rich flavor and structure. The whites form a light and airy meringue that we’ll be adding to the top of the pie.
• Condensed milk: It’s not a true lemon icebox pie without condensed milk! Combined with egg yolks, it makes the filling silky smooth, creamy, and perfectly sweet.
• Evaporated milk: Along with condensed milk, I also like to add evaporated milk to the filling. It creates a lighter custard consistency than condensed milk on its own.
• Lemon juice: For a tart, tangy, and bright flavor throughout the pie. Use freshly-squeezed lemon juice for the best flavor.
• Granulated sugar: Mixed with the egg whites to form the meringue topping, helping create stiff peaks and add a touch of sweetness.
• Cream of tartar: To prevent the meringue from weeping, don’t forget cream of tartar. The acid helps stabilize the whipped egg whites, contributing to a stiff, glossy, and billowy appearance. If you don’t have any cream of tartar, add ½-teaspoon of lemon juice for every egg white.
• Salt: Just a pinch for flavor enhancement!

How to Make it

Step 1: Prepare the crust

Preheat your oven to 350 degrees F. In the meantime, whisk together the graham cracker crumbs and sugar in a large bowl. Once they’re combined, pour the melted butter into the mixture and stir everything together until the crumbs are fully coated.

Step 2: Bake the crust

Transfer the graham cracker mixture to a 9-inch pie plate, then press the crust down into the plate and around the sides. Bake it for 10 minutes to set, then let it cool and work on the filling.

Step 3: Mix the filling

Separate the eggs, then mix the egg yolks, condensed milk, evaporated milk, and lemon juice until combined. Pour the filling into the prebaked graham cracker crust.

Step 4: Bake the filling

Bake the pie for 15-20 minutes, or until the filling just slightly jiggles. Remove it from the oven and allow it to cool on a wire rack for about an hour.

Step 5: Make the meringue

While the pie is cooling, beat the egg whites with an electric mixer along with the granulated sugar, cream of tartar, and salt until stiff peaks develop. Spread the meringue on top of the pie, then chill it in the fridge until you’re ready to serve.

Leftovers

There’s a good chance you own a refrigerator, so keeping lemon icebox pie recipe leftovers cold is a breeze. Just follow these tips:

• Fridge: Keep your lemon icebox pie recipe well-covered in the fridge, and it will last up to 4-5 days. For longer periods of time, move it to the freezer.
• Freezer: Once you transfer the dessert to a freezer-safe bag or container, it will last for up to 3 months. I suggest letting it sit at room temperature for about 10-15 minutes before you dig in. This way, the texture will be perfect!