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Easy Lemon Icebox Pie Recipe for a Creamy Southern Dessert

Easy Lemon Icebox Pie Recipe for a Creamy Dessert

A classic Southern lemon icebox pie made with sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest in a graham cracker crust. Bake it briefly, chill it thoroughly, and serve cold with whipped cream.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 crust Prepared 9-inch graham cracker crust
  • 14 ounces Sweetened condensed milk
  • 3 yolks Large egg yolks
  • 2/3 cup Fresh lemon juice
  • 1 tablespoon Finely grated lemon zest
Optional Toppings
  • as needed Whipped cream
  • as needed Lemon slices or extra lemon zest

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Whisk the egg yolks in a mixing bowl until smooth, then whisk in the sweetened condensed milk, fresh lemon juice, and lemon zest until fully combined and beginning to thicken.
  2. Pour the lemon filling into the prepared 9-inch graham cracker crust. Bake for 12-15 minutes, just until the edges are set and the center still has a slight jiggle; do not let the filling brown.
  3. Cool the pie to room temperature, then refrigerate for at least 3 hours. For the cleanest slices and firmest texture, chill it for 4 hours or overnight before topping and serving cold.

Notes

Use freshly squeezed lemon juice for the brightest flavor and best thickening. Avoid overbaking because the egg-based filling can become grainy or crack. Keep the pie refrigerated and add whipped cream and garnish just before serving.