Lemon Icebox Pie

I’m on a citrus kick these days, after having discovered Lemon Chicken. Rather than just buy a lemon or two for that, I bought a bag of lemons at the store this weekend, with the intention of making some sort of lemon dessert. I didn’t really want cookies or pudding…I was thinking more along the lines of cake or pie (even though I’m usually not a huge fan of pie). Or Lemon Bars. When I was in college, my friend and next-door-neighbor Annette would occasionally receive a care package with homemade Lemon Bars in it from her grandmother, and Annette was always nice enough to share then with the rest of us. I was craving pie more than I was cake, but then I had to decide between Lemon Chiffon Pie, and Lemon Icebox Pie.

Lemon Icebox Pie-Whole

Because one day, a few years ago, Jay came home with a book called Jell-O: A Biography–The History and Mystery of America’s Most Famous Dessert, and I made the mistake of reading it, I now avoid any gelatin-based desserts like the plague (they go into pretty graphic detail about how “jelly” desserts used to be made, and how they process gelatin these days…UGH!). Which means Lemon Icebox Pie won out. And since I’ve never made it before, I went in search of a recipe…Apparently Nilla Wafers are a popular garnish (I always thought those were for Banana Cream Pie, but I don’t eat that either, so what do I know?). I didn’t have any, so I left them out. I also used a store-bought graham cracker crust, because I just didn’t feel like making my own this time.

Lemon Icebox Pie-Slice 1

Yield: 8

Lemon Icebox Pie

Lemon Icebox Pie
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes


  • 1 9-inch prepared graham cracker crust
  • 1 1/2 cups fresh lemon juice
  • 2 14-oz. cans sweetened condensed milk
  • 4 egg yolks
  • 11/2 cups heavy cream, chilled
  • 1 tsp. vanilla extract
  • 4 Tbsp. sugar


Preheat oven to 400°F.

Combine juice, milk, and egg yolks in the bowl of a stand mixer (making sure to use the splatter shield if you have one) and using the whisk attachment, beat on medium-high speed for 3-4 minutes (alternately, you can whisk by hand for 5-6 minutes). Pour into the prepared crust and bake until crust is browned and the filling is only slightly set, about 20 minutes. Cool on a wire rack.

Once cooled, freeze until set, at least 2 hours, or up to overnight.

Chill a clean mixing bowl and the whisk attachment of a stand mixer for 5-10 minutes. Whip the cream, sugar and vanilla until stiff peaks form, then spread evenly over pie and refrigerate until ready to serve.

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I made a huge mess in trying to use my hand mixer–As in everything splattered everywhere! I gave up after about 30 seconds of being splattered with lemon batter, and whisked it by hand. Still, this was really good.

Lemon Icebox Pie-Slice 2

Creamy, sweet-tart and refreshing…I would totally fire up the oven in the summer time and make this again on some hot July day! But for right now at least, it’s a little bit of sunshine during the last dregs of a seemingly endless winter.