Old-fashioned Lemon Icebox Pie is creamy and zesty, with fresh lemon juice and zest and Eagle Brand condensed milk–it’s a classic Southern staple!
Summer is finally winding down according to the calendar, although here in Georgia you can’t go by that—it’s still in the high 80s here almost every day…but that’s better than the mid-to-high 90s, which is what we’ve had most of the summer!
Soon the food blog recipes will be transitioning to all things apple and pumpkin but first, I wanted to share with you this refreshing treat for those waning hot days. This Old-fashioned Lemon Icebox Pie is one of my favorite non-chocolate desserts because it’s easy, number one, but also because it’s fabulous in its simplicity: Eagle Brand condensed milk, fresh lemon juice, egg yolks, and a graham cracker crust is basically all you need.
This Old-fashioned Lemon Icebox Pie is creamy, zesty, sweet, and refreshingly cool as it slides down your throat. The crunch of the graham cracker crust is the perfect accompaniment to the creamy, lemony filling.
How to Make Old-fashioned Lemon Icebox Pie
For this pie, you can use a store-bought crust or make your own with crushed graham crackers. I’ve done both and either way turns out just fine! Whisk together a couple of egg yolks along with a can of condensed milk and fresh lemon juice and zest. Toss in a pinch of salt, whisk it all until blended, then pour into the crust. The pie only needs to bake about 15 minutes, then just let it cool and keep it in the refrigerator until you’re ready to serve.
You can make this pie a couple of days in advance if you need to. You can even freeze it until you need it! How’s that for flexibility? And don’t think you should only serve Lemon Icebox Pie in the summertime—it’s often on our Thanksgiving table and Christmas too!
- 1 graham cracker crust, 9-inch deep dish or 10-inch regular
- 2 egg yolks
- 1 can Eagle Brand sweetened condensed milk
- 4 tsp fresh lemon zest
- 1/2 cup fresh lemon juice
- 1 cup heavy whipping cream, cold
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Preheat oven to 350. Whisk together egg yolks, sweetened condensed milk, lemon juice, and lemon zest. Pour into pie crust. Bake at 350 for 20 minutes. Allow pie to cool completely on wire rack, about one hour. Cover and chill for at least 4 hours and up to two days.
Beat whipping cream at high speed of a stand mixer until foamy. Add sugar and vanilla and beat at high speed until soft peaks form. Spoon whipped cream over slices of pie.
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