Lemon Icebox Pie
Enjoy Lemon Icebox Pie 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.
Servings 8 servings
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar optional
- 1/2 cup butter
For the Filling
- 3 large egg yolks, room temperature separate 3 eggs and hold on to the whites for meringue
- 14 oz sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup fresh lemon juice
For the Meringue Topping
- 3 large egg whites
- 1/3 cup granulated sugar
- 1/4 tsp cream of tartar
- pinch of salt
Instructions
For the Crust
- Preheat oven to 350°F.
- Combine graham cracker crumbs and sugar in a bowl. Add melted butter; mix until crumbs are coated.
- Press mixture into a 9-inch pie plate, using a measuring cup for firmness. Bake 10-15 minutes, then cool for 10 minutes.
For the Filling
- Mix egg yolks, condensed milk, evaporated milk, and lemon juice. Pour into crust.
- Bake 15-20 minutes until slightly jiggly. Cool on a rack for 60 minutes.
For the Meringue
- Beat egg whites with cream of tartar and salt for 1 minute until white.
- Gradually add sugar, beating to stiff peaks.
- Spread over pie. Refrigerate until serving.
Notes
What to do with leftovers
There’s a good chance you own a refrigerator, so keeping lemon icebox pie leftovers cold is a breeze. Just follow these tips:- Fridge: Keep your icebox pie 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!