Lemon Icebox Pie
A refreshing Lemon Icebox Pie with a creamy lemon filling and a crunchy graham cracker crust, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 145 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup sugar
- 1/3 cup butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until set.
- Combine the sweetened condensed milk, lemon juice, and lemon zest in a bowl. Mix until smooth.
- Pour the lemon mixture into the cooled crust, spreading it evenly.
- Refrigerate for at least 2 hours or until set.
- Whip the heavy cream and powdered sugar until stiff peaks form.
- Spread whipped cream over the top of the pie before serving. Enjoy!
Notes
Let the crust cool completely before adding the lemon filling to avoid a soggy crust. If fresh lemons aren’t available, bottled lemon juice can be used, but for the best flavor, opt for fresh whenever possible.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://ameliasweets.com/2026/07/16/lemon-icebox-pie/