Description

This Lemon Icebox Pie is a luscious, tangy dessert combining a buttery graham cracker crust with a smooth lemon custard filling made from sweetened condensed milk, fresh lemon juice, egg yolks, and lemon zest. Topped with lightly sweetened whipped cream infused with vanilla, it offers a perfect balance of sweet and tart flavors, ideal for a refreshing summertime treat or any occasion dessert.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted

Filling

600 ml sweetened condensed milk (2 cans of 300 ml each or roughly 2 cups)
2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
3 egg yolks
2 teaspoons lemon zest
1 pinch salt

Topping

1 cup heavy whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate to prevent sticking. In a medium-sized bowl, combine the graham cracker crumbs with the melted butter, stirring until the mixture resembles wet sand. Press this crumb mixture firmly into the bottom and up the sides of the pie plate to form an even crust layer.
Bake the crust: Place the crust in the preheated oven and bake for about 8 minutes or until it is dry to the touch and firm. Remove from the oven and set aside to cool slightly.
Prepare the filling: While the crust is baking, combine the sweetened condensed milk, freshly squeezed lemon juice, egg yolks, lemon zest, and a pinch of salt in a bowl. Whisk the mixture vigorously for 2 to 3 minutes until well incorporated and slightly thickened, or use an electric mixer on medium speed for about 3 minutes to ensure smoothness.
Fill and bake the pie: Pour the lemon filling into the baked graham cracker crust, spreading evenly. Return the pie to the oven and bake at 350°F (175°C) for 12 to 15 minutes. The pie should be set but may have a slight jiggle in the center; it should not appear wet.
Cool and chill: Remove the pie from the oven and place it on a wire rack to cool to room temperature. Once cooled, refrigerate the pie for at least 4 hours or until fully chilled and set. You may also freeze the pie if desired for longer storage.
Prepare the topping: Before serving, whip the heavy cream in a chilled bowl until it begins to thicken. Add powdered sugar and vanilla extract, then continue whipping until soft peaks form. Spread or pipe the sweetened whipped cream over the chilled pie.

Notes

This Lemon Icebox Pie perfectly balances sweet condensed milk and tangy fresh lemon juice for a refreshing taste.
Be sure not to overbake the filling; it should be set but still slightly jiggly upon removal.
Chilling is essential for the pie to fully set and develop its creamy texture.
The whipped cream topping adds a smooth, sweet contrast, enhancing the lemon flavor beautifully.
Can be stored covered in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 492 kcal
Sugar: 46 g
Sodium: 269 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 56 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 154 mg