Lemon Icebox Pie
This classic icebox pie features a zesty lemon cream filling inside a buttery graham cracker crust that is silky smooth and refreshingly tart. It is the perfect make-ahead dessert for warm weather gatherings.
A silky tart lemon cream pie in a graham cracker crust that freezes beautifully for a refreshing summer treat.
Nutrition per serving
Ingredients
crust
filling
topping
Instructions
Form the crust
Stir together graham cracker crumbs and melted butter until the mixture holds together when pressed. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish and refrigerate while you make the filling.
Mix the lemon filling
In a bowl whisk sweetened condensed milk with fresh lemon juice and lemon zest until smooth and slightly thickened. The acid in the lemon juice will naturally help set the filling.
Fill and freeze
Pour the lemon filling into the chilled crust and spread evenly. Cover the pie with plastic wrap and freeze for a minimum of 4 hours or until completely firm.
Top and serve
Remove the pie from the freezer 5 minutes before serving. Top generously with whipped topping and garnish with thin lemon slices. Slice with a sharp knife dipped in warm water.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.