Lemon Icebox Pie

A silken frozen Southern lemon pie that is simple and quick to make.

A silken frozen Southern lemon pie that is simple and quick to make. Bakerette.com

Not to gloat, buuuutttt this Southern Lemon Icebox Pie I made is the bomb dot com. I mean, I heart this lemon pie. It is so awesome!  After Mr. Chef and I fought over the last piece, of which I won fair and square, I was on such a high that I moon-walked around the kitchen in celebration!  That may have not been an actual moon-walk, more like a “walk like I’m lame kind of” walk, but hey, who’s to say.

Now that I have that out of the way, it’s time to concentrate on this recipe…and lucky you, you won’t have to see me do my moon-walk.

This lemon icebox pie is silken and can keep in the freezer for over a week, which makes it a fantastic dessert to make ahead. Get your boxing gloves on to fight off the crowd.

A silken frozen Southern lemon pie that is simple and quick to make. Bakerette.com

Lemon Icebox Pie
Prep time
Cook time
Total time
Serves: One 9-inch pie
For Crust
  • 14 whole graham crackers (6 x 2.5 inches)
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 2 (14 ounce) cans condensed milk
  • 1 1/4 cups strained lemon juice (from the 2 zested lemons below, plus an additional 4-6 lemons)
  • Zest of 2 lemons
  • 8 large egg yolks
For Cream
  • 2 cups heavy whipping cream
  • 1/2 teaspoon pure fanilla extract
  • 1/4 cup confectioners' sugar
For Crust:
  1. Preheat oven to 325 degree Fahrenheit.
  2. In a food processor, pulse graham crackers, sugar, and salt until semi-fine (not powdery but not in large chunks either).
  3. Add melted butter and continue ulsing until well combined and mixture holds its shape when squeezed.
  4. Transfer to a 9-inch springform pan and press to the bottome and 2/3 of the way up the sides. With a glass or measuring cup, and gently press the crust in place. Transfer on a baking sheet; set aside.
  5. [!b]For Filling[/b]
  6. In a small bowl, whisk together condensed milk and lemon juice; set aside. In a medium bowl, whip together zest, egg yolks until well combined, then mix in condensed milk mixture.
  7. Transfer to prepared graham cracker crust. Bake for 25 minutes or until the center jiggles slightly and is set like a soft-setting custard. Remove from oven and place on a wire rack to cool for about one hour. Cover loosely with plastic wrap so the plastic wrap doesn't touch the top of the pie. Place in the freezer for at least 6 hours or overnight.
For Cream
  1. In a large mixing bowl, mix together cream and vanilla. Sift in confectioners' sugar. With an electric mixer, whip cream on low speed and gradually increase speed to medium-high until stiff peaks form (about 1 1/2 minutes).
  2. With a wet, warm kitchen towel, place it around the edges of the springform pan to help release the pie from the pan's sides. Remove pie from pan. To easily slice pie, put your knife under hot water, wipe the blad and cut. Top with cream and serve immediately.
Pie can be kept in the freezer for up to one week; making it the perfect recipe to make ahead for special occasions.
Nutrition Information
Serving size: 1 Calories: 434 Fat: 26 g Saturated fat: 15 g Unsaturated fat: 2 g Carbs: 46 g Sodium: 164 mg Fiber: 1 g Protein: 7 g Cholesterol: 184 mg

Recipe adapted from Epicurious.com, November 2009

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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