Lemon Icebox Pie
Enjoy the refreshing taste of this classic Southern dessert. Lemon Icebox Pie features a creamy, tangy lemon filling in a buttery graham cracker crust. It’s easy to make and irresistibly delicious!
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When life gives you lemons, I suggest using them to make a classic lemon icebox pie. With meringue. Because everything is better with meringue. This classic Southern recipe has just the right amount of sugar to allow the tangy lemon flavor to come through without it being too tart. It’s the perfect dessert for a hot summer day.
These candied lemon slices would be a beautiful and sweet way to garnish your pie!
What is an icebox pie?
Icebox pies are no-bake pies or pies that are baked only briefly, then allowed to chill in the refrigerator for several hours to set. They gained popularity in the 1950s as electric refrigerators became more accessible to the average American household.
Ingredients and tools you will need
Lemon lovers will enjoy this creamy pie with a classic graham cracker crust. To make this easy lemon icebox pie recipe, you will need:
- 1 graham cracker pie crust – don’t waste money on a store-bought pie crust. This homemade graham cracker crust is so much better!
- 3 egg yolks
- 5 tablespoons fresh lemon juice
- 1 (10-ounce) can sweetened condensed milk
- 3 egg whites, room temperature
- ¼ cup white sugar
- 1/8 teaspoon cream of tartar
- Stand mixer or electric hand mixer
- 9-inch pie plate
How to make lemon icebox pie
- Preheat the oven to 350 degrees F.
- Separate the eggs, reserving the whites and yolks in separate bowls. Set the egg whites aside.
- Beat the egg yolks at medium speed until frothy.
- Add the sweetened condensed milk.
- Leaving the mixer on, add the lemon juice.
- Once combined, pour the pie filling into the pie crust.
- In a separate large bowl, beat the reserved egg whites at medium-high speed until soft peaks form.
- Reduce the mixer to low speed and slowly add the sugar and the cream of tartar. Increase the speed back to medium-high and continue to beat until stiff peaks form.
- Cover the pie with the meringue topping.
- Place the wire rack in the oven to the middle position. Bake the pie at 350 degrees for about 10 minutes or until the meringue is browned a little on top.
- Cool completely, then chill the pie in the refrigerator for at least four hours.
Storage and freezing instructions
Storage. Leftover pie should be stored in an airtight container and can be refrigerated for five days.
Freezing. Unbaked lemon ice box pie without the meringue can be frozen. I recommend storing the entire pie uncovered or loosely covered with foil or plastic wrap in the freezer. Once the pie is frozen solid, you can wrap it a little more securely. It will keep in the freezer for up to three months. Allow the pie to thaw overnight in the refrigerator before proceeding with the meringue and bake as usual.
Frequently asked questions
Absolutely! Make sure the pie has chilled completely before adding the whipped topping.
Since the pie filling does contain raw egg whites, I do still recommend baking the pie for 10 minutes.
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Lemon Icebox Pie
Ingredients
- 3 egg yolks
- 5 tablespoons freshly squeezed lemon juice
- 1 (10 ounce) can sweetened condensed milk
- 1 graham cracker pie crust
- 3 egg whites room temperature
- ¼ cup granulated sugar
- 1/8 teaspoon cream of tartar
Instructions
For the pie crust:
- Preheat the oven to 350 degrees.
- Separate the eggs, reserving the whites and yolks in separate bowls. Set the egg whites aside.
- Beat the egg yolks until frothy.
- Add the sweetened condensed milk.
- Leaving the mixer on, add the lemon juice.
- Once combined, pour the mixture into the pie crust.
- In a separate bowl, beat the reserved egg whites at medium-high speed until soft peaks form.
- Reduce the speed and slowly add the sugar and the cream of tartar. Increase the speed back to medium-high and continue to beat until stiff peaks form.
- Top the pie with the meringue.
- Bake for about 10 minutes or until the meringue is browned a little on top.
- Cool completely, then chill the pie in the refrigerator for at least four hours.
Video
Notes
Nutrition
Do you have questions about this post? Leave a comment. Have you made this dish? Be sure to leave a rating and review!
Thanks Juli!
Delicious pie and so easy to make!