Lemon Icebox Pie

5 from 6 votes

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chill time 4

Servings people

Calories 260kcal

Author Lisa Bynum

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
⅛ 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

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.

Nutrition