It only takes a few simple steps to put together this no-bake lemon icebox pie. I learned how to cook it from my grandma. It is delicious after a spicy meal or on a hot day, and it appeals to anyone who enjoys a tart and acidic dessert. If you’d like, you can add whipped cream or even make meringue by beating sugar and egg whites together.
| Prep Time: | 10 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 10 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 2 large egg yolks
- 3 medium lemons, juiced
- 1 (9 inch) prepared graham cracker crust
Instructions
- Beat condensed milk and egg yolks in a bowl with an electric mixer until smooth. Add lemon juice and stir until mixture begins to thicken. Pour into graham cracker crust.
- Refrigerate pie until set in the middle, 6 hours to overnight.
- This recipe contains raw egg. We recommend that pregnant women, young children, older adults, and the immunocompromised do not consume raw egg.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 235 mg |
| Sugars | 39 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
One of our favorites. Just like my granny made. And she always said the lemon juice took care of “cooking” the raw eggs. Double the recipe and it fills up your basic graham cracker crust. For those that had hard time “setting up” maybe had too much juice? Recipe is for three medium lemons (For double recipe…which you will want…is six lemons which makes about 1/2 cup to 3/4 juice) So yummy!
Filling never thickened, but tasted good
Turned out great. Delicious. Double the recipe perfectly fills a 9inch Keebler Graham Crust pie shell.
I love this old fashioned recipe. I didn’t change it one bit and it turned out perfect. I used a 10″ Graham cracker crust and topped it with meringue. To die for!
Awesome and so easy! I didn’t change or add anything!
This recipe is just like my grandmother’s that was a favorite of my dad’s and he always requested it for his birthday every year. When my mom made it before ready made crusts were available, she would line the pan with whole Graham crackers.
The filling never thickened and I was left with a loose pudding. I tried adding cream cheese and additional condensed milk. Very disappointing as I was making it for my daughters visit. The pudding like concoction tasted great. The only thing I can think of is it doesn’t specify what size lemons and so I just pulled 3 off my tree which made about 4/5 a cup of juice.
Super easy to make and delicious. I added a little fresh whipped cream. I will keep this one in my recipe box for a nice summer treat. 🙂
I don’t like to eat raw eggs, so I took the yolks and lemon juice and heated them up over a bowl of simmering water, whisking constantly until the mixture starts to thicken. Add the sweetened Condensed milk and then pour in the crust. Y
Easy & very good! I used the egg whites to make mirranggue to go on top. Beat egg whites with 1/4 cup sugar & add a drop of vanilla. Bake in oven @325 for 15 minutes
Looked awesome for a bake sale – Had to double the recipe to fill a single pie crust.
What comes to mind when you think lemon icebox pie? Tangy….. sweet……. delicious? Well, this pie was none of those! The filling was so sweet I felt like gagging! I guess I hoped for too much, and I never hope to make this pie again! 🙁
This is the classic lemon icebox pie version that I was looking for! So delicious! I did make my own graham cracker crust and used the lemon juice from concentrate. I added more lemon juice to taste, because we like it a bit more tart. It took quite a while to set up. It would have probably set up a bit quicker and firmer if I hadn’t added all that extra lemon juice, but it was well worth the wait! 🙂 One of our all-time favorites! Thanks for sharing! 🙂
I’ve been making this pie for years. Everyone loves it, and it’s so quick to make. I use a pre-made graham cracker crust and top the finished product with Cool Whip.
Very quick and delicious recipe. I used lemon juice instead of juicing actual lemons. I think next time I make it may add a meringue on top of it. Recommendation though, this takes awhile to set, I suggest making it first thing in the morning then it should be ready by dessert time. I made it right a couple hours before dinner and it needed maybe another hour but they couldn’t wait to dig in.
This was a very easy recipe and very good. Reminded me of my mom’s but she used vanilla wafers as a crust.
my mil has been making this recipe forever.. easy,yummy and one of my hunnys favorite! only thing I did was double the recipe so it filled my graham cracker crust.