Lemon Icebox Pie

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 15

Chilling Time: 2

Total Time: 2 30

Servings: slices

Calories: 164kcal

Author: Shruthi Baskaran-Makanju

This lemon icebox pie is my go-to for a creamy, tangy dessert that’s easy to make and always a hit. Just a few ingredients, chill, and it’s ready to impress!

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Ingredients

1 9-inch premade cooked pie crust
1 14-ounces can sweetened condensed milk
½ cup fresh lemon juice about 2-3 lemons
1 tablespoon lemon zest
3 large egg yolks
½ cup heavy whipping cream

For the Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C).
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and fully combined. It should be slightly thickened and the consistency should be uniform before pouring it into the crust.
Pour the lemon filling into the pie crust, spreading it evenly.
Bake for 15 minutes, or until the filling is just set.
Remove the pie from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours, or until fully chilled.
For the topping, whip 1 cup of heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie.
Garnish with additional lemon zest or lemon slices if desired.

Notes

Use fresh lemon juice for the best flavor.
Whisk filling until it’s smooth and slightly thick to help it set.
Bake until filling is just set with a slight wobble in the center.
Let the pie cool to room temperature before chilling to avoid condensation.
Slice with a warm knife for clean cuts—run under warm water, wipe, and cut.

Nutrition