Cool, creamy, and packed with fresh lemon flavor, this Lemon Icebox Pie is the kind of dessert that instantly feels refreshing. It starts with a buttery graham cracker crust and is filled with a smooth, citrusy filling made with plenty of fresh-squeezed lemon juice.
This Lemon Icebox Pie brings together everything you love about a creamy citrus dessert — the silky texture of key lime pie and the bright, fresh flavor of lemon. It’s cool, smooth, and perfectly refreshing, with a buttery graham cracker crust and a luscious lemon filling that sets up beautifully in the fridge. If you’ve never made an icebox pie before, it’s simply a chilled pie that firms up as it cools. There are no complicated steps. Just mix, pour, and let the refrigerator do the work.
What Makes This Lemon Icebox Cake Stand Out?
- It’s unapologetically lemon-forward. This isn’t a faint hint of citrus hiding behind sugar. With a full cup of fresh lemon juice and plenty of zest, the flavor is bright, clean, and deeply lemony — the kind that makes your mouth water before you even take a second bite.
- The filling is luxuriously smooth. Sweetened condensed milk and egg yolks create a rich, velvety texture that sets into clean, creamy slices. It’s silky without being heavy and holds its shape beautifully when you cut into it.
- The crust actually complements the filling. The buttery graham cracker crust adds just enough sweetness and salt to balance the citrus, so every bite has contrast. This pie is creamy, crumbly, bright, and rich all at once.
Ingredients You’ll Need
Let’s talk about everything you’ll need to make this pie from start to finish. First up, our lovely crust!
For the Graham Cracker Crust
- Graham Crackers: Use a food processor to crush the graham crackers into a fine crumb.
- Sugar: For a touch of sweetness.
- Salt: For flavor.
- Unsalted Butter: Melted.
For the Lemon Pie Filling
- Lemon Juice: Freshly squeezed from 6-8 lemons.
- Sweetened Condensed Milk: Make sure you don’t pick up evaporated milk by mistake.
- Large Eggs: You’ll only need the yolks.
- Lemon Zest: Finely grated from fresh lemons.
For the Whipped Cream Topping
- Heavy Whipping Cream: Don’t remove this from the fridge until you’re ready to use it.
- Powdered Sugar: This does add a bit of sweetness, but its main purpose is to stabilize the whipped cream so it doesn’t wilt in the fridge.
- Vanilla Extract: Use a good quality extract for the best results.
How to Juice Lemons
Here’s how to get as much juice as possible out of your lemons. Be sure to zest them before you squeeze them to make your life easier.
- Microwave: Place your lemons onto a microwave-safe plate and heat them for 30 seconds. This helps release the juice from the membranes inside of the fruit.
- Roll: Use your dominant hand to firmly roll each lemon against a hard, flat surface for a couple of seconds.
- Slice & Juice: Slice each lemon in half, lengthwise, and use your citrus juicer to extract as much juice as you can. If you have a handheld lemon reamer, place a bowl underneath it to catch the juice.
Tips for the Perfect Lemon Icebox Pie
- Use fresh lemon juice — no exceptions. Bottled juice won’t give you the same bright, clean flavor. Freshly squeezed lemons make a noticeable difference here since lemon is the star of the filling.
- Whisk the egg yolks and zest until pale and slightly thickened. Don’t just stir them together. Beat the yolks and lemon zest until the mixture lightens in color and looks a bit creamy. This helps fully incorporate the zest and creates a smoother, more cohesive filling. A stand mixer makes it easy, but a hand mixer works just as well.
- Don’t skip the zest. The zest is where most of the lemon flavor lives. It deepens the citrus taste without adding extra tartness, so the pie tastes vibrant instead of flat.
- Chill it long enough. This pie needs time in the refrigerator to fully set. Give it at least 4 hours, preferably longer, so you get clean slices instead of a soft center.
- Keep it cold. Icebox pies are meant to be chilled. Store the pie in the refrigerator and only take it out when you’re ready to serve. If it sits at room temperature too long, the filling will soften.
- Slice with a clean, warm knife. Run your knife under hot water, wipe it dry, and slice. Clean the blade between cuts for sharp, bakery-style slices.
Variation Ideas
- Make Lemon Limeade Pie: Feel free to substitute some or all of the lemon juice with freshly squeezed lime juice – and the same goes for the zest. In fact, you can use any citrus fruit of your choice!
- More Lemon: If you want an even stronger lemon flavor, swap out 1/4 cup of the sweetened condensed milk for another 1/4 cup of lemon juice. You just don’t want to use all of the two cans of sweetened condensed milk as well as the extra lemon juice, because it likely won’t all fit in your pie pan.
- Swap Out the Graham Crackers: Not a fan of graham cracker crusts? You can use any cookie crumbs you’re craving. Nilla wafers and shortbread cookies are both great options.
Storage Instructions
This lemonade icebox pie should be kept well-covered in the fridge. It’s best to enjoy it within 4-5 days of making it.
Does Lemonade Pie Freeze Well?
It does! Whether you put it in the fridge or the freezer is entirely up to you – in the fridge, it has a creamy texture similar to that of a key lime pie, while the freezer makes it firmer and frozen (but without being too hard). I find that frozen lemon pie is especially nice when the weather is hot and stuffy.
If you do decide to keep your pie in the freezer, let it sit at room temperature for about 15 minutes before you cut it. This will help the knife go through nice and easily. Frozen lemon icebox pie will last for up to 3 months.
Lemon Icebox Pie
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Made with a classic graham cracker crust and plenty of fresh-squeezed lemon juice, this soft and creamy Lemon Icebox Pie is so delightful! It’s not too sweet, not too tart, and super easy to make with minimal ingredients.
Ingredients
Crust
- 1 1/2 cups (201g) graham cracker crumbs (about 11 full sheet graham crackers)
- 3 tbsp (39g) sugar
- 1/8 tsp salt
- 1/2 cup (112g) unsalted butter, melted
Filling
- 1 cup (240ml) fresh lemon juice (6–8 lemons)
- two 14 oz cans sweetened condensed milk
- 8 large egg yolks
- 2 1/2 tbsp finely grated lemon zest
Whipped Cream
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
Instructions
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Preheat oven to 325 degrees F.
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To make the crust, add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine.
Add the melted butter and stir until well combined and crumbly.
Pour the mixture into a deep dish 9-inch pie pan and spread the crumbs around so that they are evenly dispersed.
Press the crumbs into the bottom and up the sides of the pan. Set aside. -
To make the filling, whisk the lemon juice and sweetened condensed milk together in a medium sized bowl. Set aside.
-
In a large mixing bowl, beat the lemon zest and egg yolks on high until pale and fluffy, about 5-7 minutes.
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Add sweetened condensed milk mixture to egg mixture and stir to combine.
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Pour the filling into the pie crust and bake for about 25-30 minutes, or until the edges are set and the center jiggles slightly.
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Cool on cooling rack for an hour, then refrigerate until firm, 5-6 hours.
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To make the whipped cream, add the cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
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Pipe whipped cream around the edges of the pie, adding half a lemon slice between each swirl, if desired.
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Store pie in the fridge. Pie is best if eaten within 4-5 days.
Notes
- Makes 10-12 slices.
- To Store: Keep pie well-covered in the fridge and enjoy within 4-5 days for the best results.
- To Freeze: Cover pie tightly and freeze for up to 3 months. Let sit at room temperature for 15 minutes before slicing and serving.
Nutrition
- Serving Size: 1 Slice
- Calories: 419
- Sugar: 49.1 g
- Sodium: 185.7 mg
- Fat: 18.4 g
- Carbohydrates: 57.3 g
- Protein: 8.3 g
- Cholesterol: 134.8 mg
More Icebox Pies to Try
In the mood for another satisfying icebox pie? I highly recommend any of the following recipes.
Recipe slightly modified from Pip and Ebby.
If I wanted to bake these in mason jars as individual sized pies, do you think the baking time would be about the same or less?
I would guess it’d be less, since they would be much smaller
I just made this last night, and I’m sorry to say it was a disappointment. The filling was just way too tart, and I’m someone that loves all things lemon. The recipe calls for 2T. of zest and over a cup of juice, but most key lime pies call for only 2t. of zest. I know I’m comparing lemons to limes, but all the same it was still too tart. Everything else about the recipe worked well, it cooked up beautifully and sliced perfectly. I would recommend anyone else trying this not to hesitate to cut back on the zest.
Love your website though, and I’m excited to try some other recipes on here! : )
I agree
Way too tart for me !
Thank you for the recipe for Lemon Icebox Pie, great reviews from the birthday girl! The only thing I am wondering is why did my pie get mushy the day after serving it? It still tasted great but was loose and watery in the center. Did I not cook it long enough? I cooked it longer than the recipe called for because it was jiggling too much in the center. What is your experience with this if any?
Hmm, I actually haven’t had that happen before. That seems strange. I’m sorry, I don’t know what would cause that.
I actually cooked mine for about 35- 40 minutes. At one point, I even turned up the oven to 350.
Lindsey,
I saw your lemon ice box pie on The Southern Lady Cooks weekly potluck – pies for Fathers Day. I haven’t read your blog before but clicked on the pie because my husband had just ordered lemon pie for the family Father’s Day gathering. I knew instantly that your recipe would be a much better, richer recipe than the old basic lemon ice box pie I had always used with one can of condensed milk and two eggs. I made the pie and took it to the gathering and you now have raving fans in our family. It was wonderful. Thank you I will be following you. Sylvia
That’s awesome! I’m so glad you liked it! Glad to have you reading! 🙂
I’m wanting to make this in the worst way but am afraid of a strong taste of lemon. I made key lime pie which was basically the same as this lemon pie recipe and sadly it went straight in the garbage. It tasted like disinfectant. So….has anyone actually MADE it here? I see all I’m gonna make it but nothing else.
If you don’t like strong lemon flavor, I’m afraid you won’t like this pie. Its similar to key lime in strength of flavor.
Lindsay, I have been following your blog for a while, and I must admit I love it! From the beautiful photographs to the organization of the blog (I looove organized blogs, it is so much easier to find a recipe!) Your decorations are amazing, somehow you make everything look beautiful 😉 I also wanted to ask you if you had a Lemon Meringue Pie recipe? I’ve been looking for one in other blogs but cannot seem to find one! Congratulations on your blog!
Thank you so much Jessi! That means a lot! I have a thing about organized sites too, so I’m SO glad you find it easy to navigate. I don’t actually have a Lemon Meringue Pie recipe right now, but honestly, you could refrigerate this and add meringue or whipped cream and it’d be very similar. Not the same, I know, but it’d be delicious. I’ll add Lemon Meringue Pie to the list to try and make soon. Thanks again Jessi! 🙂
Haha organized blogs are the best, especially when you always have the new recipes listed in the index! Thank you for replying! I’ll try the refrigerating trick 😉
Howdy just wanted to give you a brief heads up and let you know a few of the pictures aren’t loading correctly. I’m not sure why but I think its a linking issue. I’ve tried it in two different internet browsers and both show the same outcome.
Hmmm, I wonder if the site was running slow. It seems to be working now. Please let me know if you continue to have issues so I can look into it. Thanks!
I love key lime pie and I love lemon. this looks great!
Thanks Dina!
How can you call it an “icebox” pie when it has to be baked?
Hi Dane! I didn’t really come up with the name of the pie, though I supposed I could’ve called it something different. However, I believe the “icebox” is in reference to the fact that it’s typically a frozen pie.
Thank you, sounds good and will make it soon when I get some lemons. I wonder if I could use lemon juice instead, since I always have it on hand.
My grandma said it was called icebox pie bc when it was first made there were no refrigerators so the women had to put it In The ice box. The ice man came every week and brought huge blocks of ice that lasted a week. This was the early 1900’s.
This pie looks lovely!! I’m loving lemon anything lately!
Thanks Jocelyn! I’m loving lemon too 🙂
YUM! A great summer dessert! And your pics are gorgeous!
Thanks Autumn!
I need some of this!
Smooth, creamy, and lemony sounds like the pie for me! I love it when pies have crumb crusts. It is so much easier! 🙂
I agree – easy is the way to go! 🙂
This is super gorgeous! I am so in love with lemon. Pinned!
Thanks Dorothy!
Your pie looks beautiful! And I adore lemon in desserts. Seriously drooling right now!
Thanks Diana!
YES. this is exactly my kind of dessert. i love my key lime pie for the exact same reason – that smoothness plus the tartness is perfection. and lemon i love even more. i will absolutely be trying this! like ASAP!
Thanks Carrie! You’ll love it!