Lemon Icebox Pie Recipe

Lemon Icebox Pie Recipe

This Lemon Icebox Pie Recipe is a cool, creamy, no-bake lemon dessert recipe that tastes like sunshine in a slice and couldn’t be easier to pull together.

Meet Your New Favorite Lemon Icebox Pie Recipe

If you grew up in the American South—or had a Southern grandma like mine—you probably know refrigerator lemon pie as one of those “company’s coming” desserts. It’s the classic lemon pie you pull from the fridge on a hot afternoon, with a silky, creamy lemon filling piled inside a buttery graham cracker crust and topped with clouds of whipped cream.

This Lemon Icebox Pie Recipe keeps that old-fashioned charm but makes the process incredibly simple. No fussy meringue, no baking the filling, and no long list of ingredients. Just a condensed milk filling, fresh lemon juice and zest, and a crunchy crust that tastes like lemony cheesecake met key lime pie and decided to chill. Literally.

I love serving this no bake lemon pie in late spring and all through summer—Mother’s Day, Memorial Day cookouts, Fourth of July, Sunday suppers, or whenever the forecast says “too hot to turn on the oven.” It’s also a wonderful make-ahead citrus dessert recipe for Easter or any potluck.

Now, is it “health food”? No. But using real lemon juice, plenty of zest, and the option of light condensed milk and Greek yogurt instead of heavy cream gives it a fresh, bright flavor without feeling heavy. You get that creamy lemon filling you crave, with just enough richness to feel special.

You know what I love most? I can whip this up in about 15 minutes before dinner, tuck it into the fridge, and feel like I’ve done something very kind for my future self.

Why You’ll Love This Recipe

• No oven needed – This true no bake lemon pie keeps your kitchen cool on hot days.
• Simple ingredients – Mostly pantry staples: graham crackers, butter, sweetened condensed milk, lemons, and cream.
• Foolproof texture – The condensed milk filling sets up thick and velvety without gelatin.
• Bright, real lemon flavor – Uses plenty of fresh lemon juice and zest, not just extract.
• Perfect make-ahead dessert – This chilled lemon pie tastes even better the next day.
• Crowd-pleasing classic – Feels like a nostalgic Southern lemon pie, but with an easier method.
• Customizable – Easy to tweak for a lighter version, mini pies, or even a gluten-free crust.
• Beautiful on the table – That pale yellow creamy lemon filling with whipped cream and lemon slices looks like it came from a bakery.

Ingredients

Let’s break this Lemon Icebox Pie Recipe into the two main parts: the graham cracker crust and the creamy lemon filling, plus the optional whipped cream topping that I highly recommend.

For the Graham Cracker Crust

• 1 ½ cups graham cracker crumbs
  • (About 10–12 full sheets; you can crush them in a zip-top bag with a rolling pin or use a food processor. Use gluten-free graham crackers if needed.)
• ¼ cup granulated sugar
  • (Helps the crust hold together and adds a little sweetness.)
• 6 tablespoons unsalted butter, melted
  • (Salted butter works too; just skip the pinch of salt below.)
• Pinch of fine sea salt
  • (Balances the sweetness and brightens the citrus.)

Tip: Make sure the crumbs are very fine—like sand. If they’re too coarse, the crust can crumble when sliced.

For the Creamy Lemon Filling

• 2 cans (14 ounces each) sweetened condensed milk
  • (Regular or low-fat both work; Eagle Brand or store brand is fine.)
• ¾ cup fresh lemon juice (about 4–5 medium lemons)
  • (Bottled will work in a pinch, but fresh gives the best bright flavor.)
• 2 tablespoons finely grated lemon zest
  • (Wash and dry the lemons first; zest only the yellow part, not the bitter white pith.)
• ½ cup sour cream or plain Greek yogurt
  • (Use full-fat for extra creaminess; Greek yogurt adds a gentle tang and a bit of protein.)
• 1 teaspoon pure vanilla extract
  • (Optional, but it rounds out the citrus and makes the pie taste like a bakery dessert.)
• Pinch of fine sea salt

For the Whipped Cream Topping (Optional but Lovely)

• 1 cup heavy whipping cream, chilled
• 2–3 tablespoons powdered sugar
• ½ teaspoon pure vanilla extract

Tip: Chill the mixing bowl and whisk attachment for 10–15 minutes; cold equipment helps the cream whip faster and hold its shape.

Directions

This refrigerator lemon pie comes together quickly. The hardest part is waiting for it to chill.

1. Prepare your pie pan.
   Lightly grease a 9-inch deep-dish pie plate with a very thin layer of butter or nonstick spray; this makes it easier to remove clean slices later.

2. Make the graham cracker crust.
   In a medium bowl, stir together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until all the crumbs are evenly moistened and the mixture looks like wet sand.

3. Press and chill the crust.
   Pour the crumb mixture into the pie plate. Use the bottom of a measuring cup or a glass to firmly press the crumbs into an even layer across the bottom and up the sides. Really press—this helps the crust hold together. Chill in the freezer for 10–15 minutes while you make the filling.

4. Mix the condensed milk filling.
   In a large bowl, whisk the sweetened condensed milk, sour cream or Greek yogurt, lemon juice, lemon zest, vanilla, and salt. Whisk until completely smooth and thick. The mixture will start to thicken slightly as the acid in the lemon juice reacts with the condensed milk—that’s exactly what you want for a creamy lemon filling.

5. Taste and adjust the lemon.
   Give the filling a little taste. If you like a sharper, more tart classic lemon pie, add an extra tablespoon or two of lemon juice. If you want it sweeter, add a tablespoon of condensed milk from another can or a teaspoon of honey.

6. Fill the crust.
   Pour the lemon filling into the chilled graham cracker crust. Smooth the top with a spatula so it’s even and pretty. Gently tap the pie plate on the counter a few times to release any large air bubbles.

7. Chill the pie.
   Cover the pie loosely with plastic wrap or foil (try not to let it touch the surface of the filling) and refrigerate for at least 4 hours, preferably overnight. This is when it truly turns into a proper lemon icebox pie and sets firm enough to slice.

8. Whip the cream.
   When you’re close to serving, make the whipped cream. Add the cold heavy cream, powdered sugar, and vanilla to your chilled bowl. Beat with a hand mixer or stand mixer on medium-high until soft peaks form—fluffy but still spreadable, not grainy.

9. Top and garnish.
   Spread or pipe the whipped cream over the chilled lemon pie. Garnish with extra lemon zest, thin lemon slices, or even a few crushed graham cracker crumbs if you like.

10. Slice and serve.
    Use a sharp knife, and for the cleanest slices, wipe the knife with a warm, damp cloth between cuts. Serve this chilled lemon pie straight from the fridge for the most refreshing texture.

Servings & Timing

• Yield: 8–10 slices
• Prep Time: About 15–20 minutes
• Chill Time: Minimum 4 hours, up to overnight
• Total Time: About 4 hours 20 minutes, mostly hands-off

For parties, I usually make this Lemon Icebox Pie Recipe the night before. That way, I’m not fussing with dessert when I’d rather be catching up with friends around the table.

Variations

Once you’ve made this classic version, it’s fun to play a little:

• Lighter Lemon Icebox Pie: Use low-fat sweetened condensed milk and nonfat Greek yogurt, and skip the whipped cream or use a thinner layer.
• Meyer Lemon Pie: Swap standard lemons for Meyer lemons for a slightly sweeter, floral citrus dessert recipe.
• Key Lime–Lemon Swirl: Replace half the lemon juice with key lime juice and gently swirl the filling for a pretty, tangy twist.
• Gluten-Free Version: Use gluten-free graham crackers or a gluten-free cookie crust (shortbread-style works very well).
• Mini No-Bake Lemon Pies: Press the crust mixture into a muffin tin lined with paper liners and fill each with the lemon mixture; chill and serve as individual desserts.
• Coconut Lemon Icebox Pie: Stir ½ cup toasted shredded coconut into the crust or sprinkle on top of the whipped cream for a tropical feel.

Storage & Reheating

Well, there’s no reheating here—this is a refrigerator lemon pie through and through. But there are a few storage tricks.

• Fridge:
  Store the pie covered in the refrigerator for up to 4 days. I like to place a few toothpicks in the pie and tent with plastic wrap so it doesn’t smush the topping.

• Freezer:
  For longer storage, freeze the pie (without whipped cream) tightly wrapped for up to 1 month. You can freeze it whole or in individual slices.

• Thawing:
  Thaw frozen lemon icebox pie in the refrigerator overnight. Add freshly whipped cream right before serving for the best texture.

• Make-Ahead Tip:
  Make the graham cracker crust and filling up to 24 hours ahead and keep the pie chilled. Add the whipped cream topping the day you plan to serve, so it stays billowy and fresh.

Notes

• Use fresh lemons when you can. Bottled juice works if that’s what you have, but fresh juice and zest together give you that bright, classic lemon pie flavor that really sings.
• Don’t skimp on the chill time. I know it’s tempting, but if you cut in too early, the condensed milk filling can be a little soft and messy. Overnight chilling gives the cleanest slices.
• Play with the tartness. Everyone has a different “lemon tolerance.” I grew up in Georgia with very tangy Southern lemon pie, so I lean tart. You can adjust the lemon juice up or down based on your family’s taste.
• Crust thickness matters. Press some extra crumbs up the sides of the pie plate for a more dramatic, crunchy border. It gives lovely structure and a great graham-to-filling ratio.
• Use a glass or ceramic pie plate if possible. Metal pans can sometimes give a slight flavor to delicate citrus desserts. Glass also lets you see whether the crust is evenly packed.
• Zest first, then juice. It’s almost impossible to zest a lemon once it’s cut—ask me how I know. Always zest the whole lemon, then cut and juice it.

FAQs

Can I use bottled lemon juice for this Lemon Icebox Pie Recipe?
Yes, you can, but the flavor is best with fresh lemon juice. If using bottled, be sure it’s 100% pure lemon juice and not a lemon drink mix.

Why is my lemon filling runny?
Most of the time, it just needs more time to chill. Make sure you used sweetened condensed milk (not evaporated milk) and chilled the pie at least 4 hours, preferably overnight.

Can I make this as a classic baked lemon pie instead of no-bake?
This particular recipe is designed as a no bake lemon pie, so it sets in the fridge. If you bake it, the texture can become too firm and slightly grainy—better to use a baked custard recipe for that.

How can I make this less sweet?
Use Greek yogurt instead of sour cream, add an extra tablespoon or two of lemon juice, and skip or reduce the sugar in the crust slightly. The tartness will balance the sweetness from the condensed milk filling.

Can I use a store-bought graham cracker crust?
Absolutely. A 9-inch ready-made graham cracker crust works fine and makes this lemon dessert recipe even faster—just be gentle when slicing, as those crusts are a bit more fragile.

Is this safe to eat for kids and pregnant guests?
Yes. This filling doesn’t use raw eggs—just sweetened condensed milk, dairy, and lemon—so it’s generally considered safe, as long as the ingredients are fresh and it’s kept chilled.

Can I make this in a square pan for bars?
Yes. Press the crust into an 8×8 or 9×9-inch pan, add the filling, and chill. You’ll have lovely lemon icebox bars that are easy to cut into squares for a potluck tray.

What’s the difference between this and key lime pie?
They’re cousins! Key lime pie uses key lime juice and is usually a bit more tart. This Lemon Icebox Pie Recipe uses lemon juice and zest for a brighter, slightly sweeter citrus profile.

Conclusion

This Lemon Icebox Pie Recipe has all the charm of an old-fashioned Southern lemon pie with the easy, breezy method of a no bake lemon pie. A crunchy graham cracker crust, creamy lemon filling, and cool whipped cream topping come together to make an easy summer dessert that feels special but never fussy.

If you make this, I’d love to hear how it turns out—leave a comment with your tweaks, or tell me whether your family prefers it extra tart or a little sweeter. And if you’re in a lemon mood, you might also enjoy trying a lemon loaf or lemon bars next; there’s always room in the fridge for one more bright, citrusy treat.

Lemon Icebox Pie

This Lemon Icebox Pie is a cool, creamy no-bake lemon dessert with a silky condensed milk filling, bright fresh lemon flavor, a buttery graham cracker crust, and a cloud of whipped cream on top.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine American, Southern

Servings 8 slices

Ingredients

  

1x2x3x

• 1 1/2 cups graham cracker crumbs about 10–12 full sheets; very finely crushed; use gluten-free graham crackers if needed
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter melted; if using salted butter, omit added salt in the crust
• 1 pinch fine sea salt for crust
• 2 cans sweetened condensed milk 14 ounces each; regular or low-fat
• 3/4 cup fresh lemon juice about 4–5 medium lemons; bottled can be used in a pinch
• 2 tablespoons lemon zest finely grated; zest only the yellow part
• 1/2 cup sour cream or plain Greek yogurt full-fat recommended; Greek yogurt adds extra tang
• 1 teaspoon pure vanilla extract optional, but recommended for bakery-style flavor
• 1 pinch fine sea salt for filling
• 1 cup heavy whipping cream chilled
• 2-3 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract for whipped cream
• extra lemon zest, lemon slices, or crushed graham cracker crumbs optional, for garnish

Instructions

 

• Lightly grease a 9-inch deep-dish pie plate with a very thin layer of butter or nonstick spray to make it easier to remove clean slices later.
• In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and a pinch of fine sea salt. Pour in the melted butter and mix with a fork until all the crumbs are evenly moistened and the mixture looks like wet sand.
  1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, 1 pinch fine sea salt
• Pour the crumb mixture into the prepared pie plate. Use the bottom of a measuring cup or a glass to firmly press the crumbs into an even layer across the bottom and up the sides of the plate. Press firmly so the crust holds together. Chill the crust in the freezer for 10–15 minutes while you make the filling.
• In a large bowl, whisk together the sweetened condensed milk, sour cream or Greek yogurt, lemon juice, lemon zest, vanilla, and a pinch of salt. Whisk until completely smooth and thick. The mixture will begin to thicken as the acid in the lemon juice reacts with the condensed milk.
  2 cans sweetened condensed milk, 3/4 cup fresh lemon juice, 2 tablespoons lemon zest, 1/2 cup sour cream or plain Greek yogurt, 1 teaspoon pure vanilla extract, 1 pinch fine sea salt
• Taste the filling. For a sharper, more tart lemon flavor, add an extra tablespoon or two of lemon juice. For a sweeter filling, add a tablespoon of sweetened condensed milk (from another can) or a teaspoon of honey, and whisk again.
• Pour the lemon filling into the chilled graham cracker crust. Smooth the top with a spatula so it is even. Gently tap the pie plate on the counter a few times to release any large air bubbles.
• Cover the pie loosely with plastic wrap or foil, avoiding direct contact with the surface of the filling. Refrigerate for at least 4 hours, preferably overnight, until the filling is fully set and firm enough to slice.
• When you are close to serving, chill a mixing bowl and whisk attachment for 10–15 minutes. Add the cold heavy cream, powdered sugar, and vanilla to the chilled bowl. Beat with a hand mixer or stand mixer on medium-high speed until soft peaks form and the cream is fluffy but still spreadable.
  1 cup heavy whipping cream, 2-3 tablespoons powdered sugar, 1/2 teaspoon pure vanilla extract
• Spread or pipe the whipped cream over the chilled lemon pie. Garnish with extra lemon zest, thin lemon slices, or a sprinkle of crushed graham cracker crumbs if desired.
  extra lemon zest, lemon slices, or crushed graham cracker crumbs
• Use a sharp knife to slice the pie. For the cleanest slices, wipe the knife with a warm, damp cloth between cuts. Serve the lemon icebox pie well chilled, straight from the refrigerator.

Notes

Use fresh lemons for the brightest flavor and zest them before juicing. Do not skimp on chill time—overnight chilling gives the cleanest slices and best texture. You can adjust the tartness by adding more or less lemon juice to taste. For a gluten-free version, use gluten-free graham crackers. The pie keeps covered in the fridge for up to 4 days, or can be frozen (without whipped cream) for up to 1 month and thawed in the refrigerator overnight before serving with freshly whipped cream.

Keyword graham cracker crust, Lemon Icebox Pie, No Bake Lemon Pie, Refrigerator Pie, summer dessert

Love this recipe?Follow us at @Recipecs for more