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

For the filling:

1 9-inch premade baked pie crust
1 14-oz can sweetened condensed milk
½ cup fresh lemon juice about 3 medium lemons
1 tablespoon finely grated lemon zest
3 large egg yolks
½ cup heavy cream

For the whipped cream topping:

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

Instructions

Preheat the oven to 350°F.
In a large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and slightly thickened.
Whisk in the ½ cup heavy cream until fully combined. Pour the filling into the pie crust and spread evenly.
Bake for 15 minutes, until the filling is just set with a slight wobble in the center.
Let cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
Just before serving, whip the 1 cup heavy cream, powdered sugar, and vanilla together until stiff peaks form. Spread or pipe over the chilled pie. Garnish with extra lemon zest if desired.

Notes

Use fresh lemon juice only — bottled tastes flat in a recipe this simple.
The filling should wobble slightly when you pull it from the oven. It sets fully as it chills.
Let the pie cool to room temperature before refrigerating to avoid condensation on the surface.
Slice with a warm knife for clean cuts — run under warm water, wipe dry, then cut.
Storage: Refrigerate covered up to 3 days. Add the whipped cream topping just before serving, not ahead of time.

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