Lemon Icebox Pie

This pie recipe is the perfect marriage of two of my favorite things. The wonderfully sweet tartness of lemon and the soft and creamy texture of a key lime pie. It is seriously hard to stop eating.

Lemon Icebox Pie

And even though it’s an icebox pie, it’s awesome both frozen and refrigerated. It totally depends on your preference. Refrigerated is more like the soft, creamy texture of key lime pie, but when it’s frozen it’s firmer (and sometimes I really dig that). Fortunately, even when it’s frozen it never really gets hard so it maintains that smoothness that I love!

And it’s not hard to make. The directions for a graham cracker crust are pretty straight forward. Some crumbs mixed with sugar and butter, then you press it into the pan. My favorite kind of pie crust – quick and easy.

Lemon Icebox Pie

Of course if you want it to be even easier, you can always buy a pre-made graham cracker crust at the store. No shame in that.

The filling isn’t hard to make, but squeezing all the lemons and grating the lemon zest does take a bit of time. And don’t forget to zest the lemons before you juice them. Zesting already squeezed lemons isn’t easy.

Lemon Icebox Pie

Once you’ve got that covered, it comes together pretty quickly. I love my stand mixer because I can set it on high and just wait for the egg mixture to start getting a paler shade of yellow. No arm workout necessary.

But truly the hardest part of making this is having to wait for it to cool after baking. Absolute torture. I couldn’t wait to dig in and it did not disappoint.

Lemon Icebox Pie

Lemon Icebox Pie
Makes one 9 inch pie

1 3/4 cup graham cracker crumbs (about 14 graham crackers)
1/4 cup sugar
6 tbsp butter, melted
1 1/4 cups fresh lemon juice (6-8 lemons)
2 14 oz cans sweetened condensed milk
8 large egg yolks
2 tbsp finely grated lemon zest
8 oz Cool Whip or Homemade Whipped Cream for topping, optional

1. Grease pie pan.
2. Mix together graham cracker crumbs, sugar and melted butter.
3. Press graham cracker mixture into the bottom and up the sides of a 9 inch pie pan to make the crust.
4. Preheat oven to 325 degrees.
5. In a medium sized bowl, whisk together the lemon juice and sweetened condensed milk.
6. In a large bowl, beat the lemon zest and egg yolks on high until pale.
7. Add sweetened condensed milk mixture to egg mixture and beat until smooth.
8. Pour filling into the pie crust.
9. Bake the pie for about 25 minutes. The edges should be set and the center should jiggle slightly when the pie is moved.
10. Cool for an hour, then refrigerate or freeze for at least 6 hours, depending on preference. The pie should keep for about a week.

Enjoy!

Recipe slightly modified from Pip and Ebby.

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This post linked to Skip To My Lou, I Should Be Mopping The Floor, I Heart Naptime, Inside BruCrew Life, Chef In Training, Pint Sized Baker, Love Bakes Good Cakes, Flamingo Toes and Mandy’s Recipe Box.


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Comments

  1. YES. this is exactly my kind of dessert. i love my key lime pie for the exact same reason – that smoothness plus the tartness is perfection. and lemon i love even more. i will absolutely be trying this! like ASAP!

  2. bitsofnice says:

    Your pie looks beautiful! And I adore lemon in desserts. Seriously drooling right now!

  3. This is super gorgeous! I am so in love with lemon. Pinned!

  4. Smooth, creamy, and lemony sounds like the pie for me! I love it when pies have crumb crusts. It is so much easier! 🙂

  5. lovebakesgoodcakes says:

    I need some of this!

  6. YUM! A great summer dessert! And your pics are gorgeous!

  7. This pie looks lovely!! I’m loving lemon anything lately!

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