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Lemon Icebox Pie

A bright and creamy lemon icebox pie with a crisp graham cracker crust that requires minimal baking and is chilled to perfection.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 can 14 oz sweetened condensed milk
  • 1/2 cup freshly squeezed lemon juice
  • 2 large egg yolks
  • 1 tablespoon lemon zest
  • Whipped cream for topping optional

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup granulated sugar, and 1/2 cup melted unsalted butter until well combined.
  3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
  4. Bake the crust at 350°F (175°C) for 10 minutes, then remove from the oven and let it cool slightly.
  5. In a separate bowl, whisk together 1 can (14 oz) sweetened condensed milk, 1/2 cup freshly squeezed lemon juice, 2 large egg yolks, and 1 tablespoon lemon zest until smooth.
  6. Pour the lemon filling into the cooled crust, spreading it evenly with a spatula.
  7. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until fully set.
  8. When ready to serve, top with whipped cream if desired and enjoy chilled.

Notes

For best flavor use fresh lemons; you can substitute digestive biscuits for graham crackers or brown sugar in the crust. Make the pie a day ahead to save time.