Description
A classic no-bake lemon icebox pie with a creamy, tangy lemon filling set in a buttery graham cracker crust—refreshing and easy to prepare.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tbsp lemon zest
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Optional garnish: lemon slices, whipped cream, fresh berries
Instructions
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture evenly into the bottom and up the sides of a 9-inch pie dish.
- Chill crust in refrigerator for 10 minutes to set.
- In a separate bowl, whisk sweetened condensed milk, lemon juice, and lemon zest until smooth and thickened.
- In another bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Gently fold whipped cream into lemon mixture until combined.
- Pour filling into chilled crust and smooth the top.
- Refrigerate pie for at least 4 hours, preferably overnight, until fully set.
- Before serving, garnish with lemon slices, extra whipped cream, or fresh berries if desired.
Notes
- Use fresh lemon juice for the best bright flavor.
- Don’t overmix the filling after folding in whipped cream to keep it light and fluffy.
- Make ahead for easy entertaining; pie keeps well in the fridge for up to 3 days.
- For a tart punch, add a bit more lemon juice to taste.
- Use gluten-free graham crackers for a gluten-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg