Lemon Icebox Pie is a classic, no‑bake dessert that bursts with bright citrus flavor and creamy texture. This effortless recipe brings together sweetened condensed milk, tangy lemon juice, and a buttery graham cracker crust for a refreshingly simple treat. In just a few easy steps, you’ll whip up a luscious pie perfect for summer gatherings or anytime you crave a sweet‑tart indulgence. Whether you’re a seasoned baker or new to dessert making, this recipe delivers a vibrant, fuss‑free delight that your friends and family will adore.
Why You’ll Love This Lemon Icebox Pie
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Bright and refreshing: The tangy lemon flavor is perfectly balanced with creamy sweetness.
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Quick and easy: No baking required—combine, chill, and serve.
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Make‑ahead friendly: Prepare it the night before or freeze for later enjoyment.
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Crowd‑pleaser: Light, airy, and a great palate cleanser after a hearty meal.
Ingredients
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2 (14‑ounce) cans sweetened condensed milk
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½ teaspoon vanilla extract
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¾ cup fresh lemon juice
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1 teaspoon lemon zest
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1 (9‑inch) graham‑cracker crust
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A few drops yellow food coloring (optional, for a brighter hue)
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Whipped cream and/or lemon slices (optional, for garnish)
Step‑by‑Step: How to Make Lemon Icebox Pie
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In a large mixing bowl, whisk together the sweetened condensed milk and vanilla extract until well combined.
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Stir in the lemon juice and lemon zest, whisking until the mixture thickens slightly.
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If you’d like a more vibrant yellow color, add a drop or two of yellow food coloring and stir gently.
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Pour the lemon filling into the graham‑cracker crust, smoothing the top evenly.
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Cover the pie and chill—either refrigerate overnight or freeze for at least 4 hours.
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When ready to serve, slice into pieces. If frozen solid, let the pie sit at room temperature for 15–20 minutes to soften slightly.
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Garnish with a dollop of whipped cream and a slice of lemon, if desired. Enjoy!
Helpful Tips
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Use fresh-squeezed lemon juice to achieve the most vibrant, natural citrus flavor.
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If your filling seems too loose, you can refrigerate it for a few minutes before pouring it into the crust to help it firm up.
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To avoid crust sogginess, make sure your pie isn’t left sitting too long at room temperature before serving.
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A nonstick spatula works great for spreading the filling without damaging the crust.
Substitutions And Variations
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Crust options: Swap the graham‑cracker crust for a vanilla wafer, shortbread, or gluten‑free version.
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Flavor twists: Replace some of the lemon juice with lime juice for a lime‑lemon combo, or stir in some fresh berries before chilling.
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Dairy variations: Use half sweetened condensed milk and half coconut condensed milk for a delicate coconut‑lemon flavor.
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Zest alternatives: Use orange or grapefruit zest in place of lemon zest to tweak the flavor profile.
Storage Instructions
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Refrigerator: Store the pie (covered) for up to 5 days.
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Freezer: For longer storage (up to 3 months), wrap the pie tightly in plastic wrap then aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Nutritional Information
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Serving size: 1 slice (approximate)
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Calories: About 549 kcal per serving
(Note: This is an estimated value and may vary depending on crust brand, fillings, and portion sizes.)
Serving Suggestions
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Serve with a swirl of whipped cream and a thin lemon slice for a beautiful presentation.
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Pair with fresh berries (strawberries, raspberries, or blueberries) for a colorful contrast.
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Enjoy alongside iced tea, port wine, or a crisp white dessert wine for a delightful pairing.
Frequently Asked Questions About Lemon Icebox Pie
Is it okay to use bottled lemon juice in place of fresh?
Yes, but keep in mind that fresh lemon juice provides a brighter and more authentic taste. Bottled juice can have a duller flavor and sometimes contains preservatives that affect the overall quality. For the best results, fresh is recommended.
My pie is too runny—why?
If the filling seems loose, it may need more chilling time. Let it chill for at least 4 hours (or overnight) to allow proper setting. If the crust or your refrigerator is particularly warm, freezing for a bit longer can help firm it up.
How can I tell when the pie is properly set?
The filling should resist gentle pressure with your finger or a spoon—it will feel slightly firm and leave a brief impression. If it feels watery or wobbly, give it more time to chill.
Can I make mini‑pies or individual servings?
Absolutely! Use mini graham‑cracker crusts or make your own in ramekins or tartlet pans. Simply adjust filling amounts accordingly and reduce chilling time slightly (usually 2–3 hours should do).
Is this recipe kid‑friendly?
Definitely—it’s a hit with kids and adults alike. Adults may prefer less vanilla for a more citrus‑forward flavor, while kids often appreciate the bright yellow food coloring and whipped‑cream topping.
Conclusion
I hope you enjoy making this Lemon Icebox Pie as much as I do—it’s one of my go‑to desserts for its ease, refreshing flavor, and no‑bake simplicity. Thank you so much for choosing this recipe—cooking should be fun, bright, and so delicious! I truly appreciate you being part of our food‑loving community, and I can’t wait for this tangy, creamy pie to become one of your favorite desserts, too. Happy baking and enjoy every lemony, creamy bite!
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No-Bake Lemon Icebox Pie
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
Description
A cool, creamy Lemon Icebox Pie made with sweetened condensed milk, lemon juice, and a graham cracker crust. No baking required—just mix, chill, and serve this refreshing citrus dessert.
Ingredients
2 (14-ounce) cans sweetened condensed milk
½ teaspoon vanilla extract
¾ cup fresh lemon juice
1 teaspoon lemon zest
1 (9-inch) graham cracker crust
A few drops yellow food coloring (optional)
Whipped cream and/or lemon slices for garnish (optional)
Instructions
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In a large mixing bowl, whisk together the sweetened condensed milk and vanilla extract until well combined.
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Stir in the lemon juice and lemon zest, whisking until the mixture thickens slightly.
-
If you’d like a more vibrant yellow color, add a drop or two of yellow food coloring and stir gently.
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Pour the lemon filling into the graham‑cracker crust, smoothing the top evenly.
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Cover the pie and chill—either refrigerate overnight or freeze for at least 4 hours.
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When ready to serve, slice into pieces. If frozen solid, let the pie sit at room temperature for 15–20 minutes to soften slightly.
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Garnish with a dollop of whipped cream and a slice of lemon, if desired. Enjoy!
Notes
Store covered in the fridge for up to 5 days or freeze for up to 3 months. For best texture, thaw frozen pie 15–20 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 549 kcal
- Sugar: 52 g
- Carbohydrates: 63 g
- Protein: 10 g