Lemon Icebox Pie Recipe

Black Section Separator

Classic lemon icebox pie is my summer night dream.  A crunchy graham cracker crust holds delicious lemon custard and vanilla-scented whipped cream.  


– 2 cups grahm cracker crumbs (about 16 whole graham crackers, finely crushed) – 3 Tbsp granulated sugar – 5-6 Tbsp melted butter (I use 5 for a looser crumb crust) FILLING – 1 1/4 cups fresh lemon juice (about 6-7 lemons) – 4 extra large egg – 2 extra large egg yolk – 1 cup granulated sugar – 14 ounce can sweetened condensed milk TOPPING – 1 cup heavy cream – 3 Tbsp confectioner's sugar, sifted – 1/2 tsp vanilla extract – graham cracker crumbs for garnish

Preheat oven to 350F. Blend the graham cracker crumbs, sugar, and melted butter in a bowl until the crumbs are equally moistened and lump-free.

Step 1 


Spread crumbs on the bottom and sides of a 9-inch deep dish pie pan. Bake 8 minutes. Whisk lemon juice, eggs, yolks, and sugar in a medium heavy-bottomed saucepan to prepare the filling. Whisk until eggs are fully mixed.

Step 2

It will shine bright yellow! Cook until thickened over medium heat, stirring or whisking constantly. It should thicken enough to coat the back of a spoon, not boil. 

Step 3

It will take 10-15 minutes, so you may want to lower the heat to avoid curdling. Transfer the mixture to a bowl via a mesh sieve to remove any cooked egg lumps, then whisk in the condensed milk. 

Step 4

Mix everything well, pour into the crust, and chill uncovered for 6 hours or overnight. Dollop thick cream, sugar, and vanilla over cooled pie. 

Step 5

Sprinkle graham cracker crumbs and add lemon slices or zest. Top the pie with whipped cream just before serving. Want a cool pie? Freeze it for 30 minutes before serving.  

Step 6

Also See

Also See

Rustic Apple Galette Recipe