I’m sharing my make-ahead Lemon Icebox Pie that uses fresh lemon juice, a no bake, no egg filling, and a buttery crust so you can put it together ahead of time.

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I can’t resist a good Old Fashioned No Bake Lemon Icebox Pie, the kind you can make ahead and forget about until it’s ready. This Lemon Icebox Pie is tangy, bright and somehow both retro and modern at once.

I love the clean pop from fresh lemon juice and the silky hum of sweetened condensed milk, they do this magic together that makes you wanna take another bite before anyone else sees. It’s no egg, no oven, and perfect for hot days when you want dessert without a fuss.

Trust me, this one gets all the compliments.

Ingredients

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Graham cracker crumbs: Mostly carbs, a bit of fiber, gives crunchy sweet base, not very nutrient dense.
Unsalted butter: Pure fat, adds richness and helps bind crust, high calories, use sparingly.
Sweetened condensed milk: Very sweet, thick, provides sugar and creaminess, some protein but lots of sugar.
Fresh lemon juice: Bright acidic punch, low calorie, vitamin C, makes pie tangy and refreshing.
Lemon zest: Oily, fragrant, tiny calories, boosts lemon flavor without extra tartness or sugar.
Heavy cream: Whips into clouds, adds fat and silkiness, some protein, high in calories.
Powdered sugar: Fine sugar for sweetened whipped cream, dissolves easily, pure carbs with no fiber.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 9 to 10 full crackers)

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

Pinch of fine salt (optional)

1 (14 ounce) can sweetened condensed milk

3/4 cup fresh lemon juice (about 3 to 4 medium lemons), use fresh not bottled

1 teaspoon lemon zest (optional but brightens the flavor)

1 cup heavy cream, cold

2 tablespoons powdered sugar (confectioners sugar)

1/2 teaspoon pure vanilla extract (optional)

Extra lemon zest or thin lemon slices for garnish (optional)

How to Make this

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1. Make the crust: mix 1 1/2 cups graham cracker crumbs with 6 tablespoons melted unsalted butter, 2 tablespoons granulated sugar and a pinch of fine salt (optional) until it looks like wet sand. Press into a 9 inch pie pan, push up the sides and tamp the bottom with the back of a measuring cup so it’s compact. Chill in the fridge 10 to 15 minutes to set.

2. Make the lemon filling: in a bowl whisk together 1 (14 ounce) can sweetened condensed milk, 3/4 cup fresh lemon juice (use fresh not bottled) and 1 teaspoon lemon zest (optional) until glossy and slightly thickened — the acid will react with the milk and it firms up a bit.

3. Chill your tools: put your mixing bowl and beaters in the fridge for 10 minutes if you have time, cold tools make the cream whip faster.

4. Whip the cream: pour 1 cup cold heavy cream into the chilled bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon pure vanilla extract (optional) and beat to soft to medium stiff peaks. Dont overwhip or it will get grainy.

5. Fold gently: fold about a third of the whipped cream into the lemon condensed milk to lighten it, then fold in the rest until mostly uniform and no big streaks remain, be gentle so you keep the air in.

6. Assemble: pour the lemon filling into the chilled crust, smooth the top with an offset spatula or the back of a spoon, cover loosely with plastic wrap.

7. Chill to set: refrigerate at least 4 hours or overnight for best texture; if you need it sooner you can pop it in the freezer for 30 to 60 minutes but dont freeze solid.

8. Garnish and serve: top with extra lemon zest or thin lemon slices just before serving. For clean slices warm a knife under hot water, dry it, then slice wiping the blade between cuts.

9. Storage tip: keep leftovers covered in the fridge and eat within about 3 days, the crust can soften a bit so it’s best the first 48 hours.

Equipment Needed

1. 9-inch pie pan (glass or metal)
2. Food processor or a heavy zip-top bag plus a rolling pin to crush the graham crackers
3. Measuring cups and spoons (for crumbs, butter, sugar, lemon juice)
4. Large mixing bowl and a smaller bowl (chill one in the fridge for whipping cream)
5. Electric hand mixer with beaters or a stand mixer with whisk attachment
6. Whisk (for the sweetened condensed milk and lemon mixture)
7. Rubber spatula for folding and an offset spatula or the back of a spoon to smooth the top
8. Microplane or fine zester and a citrus juicer or reamer for fresh lemon juice and zest
9. Can opener, sharp knife and cutting board (for opening the can and slicing lemons)

FAQ

Q: How long does the pie need to chill before serving? A: Chill at least 4 hours so the filling firms up, but overnight is best. If you're in a hurry, pop it in the freezer for 1 to 2 hours, then move to the fridge to finish setting.

Q: Can I use bottled lemon juice instead of fresh? A: Use fresh lemon juice only. The flavor is brighter and the acid from fresh lemons is what thickens the sweetened condensed milk, bottled juice just tastes flat and may not set the same.

Q: My filling is runny, what went wrong and how do I fix it? A: Usually not chilled long enough, or the lemon juice amount was off. First, chill longer. If it still seems loose, gently fold in a little more whipped cream to help stabilize, or add a teaspoon more lemon juice and chill again, but go slow so it does not over-acidify.

Q: How do I get a firm, not crumbly crust? A: Press the mixture of 1 1/2 cups graham crumbs, 6 tbsp melted butter, 2 tbsp sugar and a pinch of salt very firmly into a 9 inch pie plate, using the bottom of a measuring cup. If it still falls apart add 1 more tablespoon butter. You can also bake the crust 8 to 10 minutes at 350 F for extra hold, but that’s optional.

Q: Can I make this ahead and how long will it keep? A: Yes, make-ahead is perfect. Keep covered in the fridge up to 3 to 4 days. You can freeze for up to a month but whipped cream garnish should be added after thawing, and texture might be a bit different.

Q: Any quick tips for the whipped cream and final assembly? A: Keep the heavy cream cold, whip to soft peaks with 2 tbsp powdered sugar and 1/2 tsp vanilla, then fold gently into the lemon-condensed mixture so it stays light. Top with extra lemon zest or thin slices just before serving so it looks fresh.

No Bake Lemon Icebox Pie Recipe Substitutions and Variations

Graham cracker crumbs: swap with crushed digestive biscuits or vanilla wafers, same amount (1 1/2 cups). Shortbread or gingersnaps work too if you want a richer or spicier crust, just crush them fine.
Unsalted butter: use melted coconut oil or a vegan butter in the same amount. It’ll be a touch coconutty with coconut oil, but still holds the crust together great.
Sweetened condensed milk: replace with canned sweetened condensed coconut milk for a dairy free pie, same quantity. Or make a quick stand-in by simmering 1 cup evaporated milk with 1 cup granulated sugar until thick, then cool.
Heavy cream: swap for chilled canned coconut cream (scoop the solid top and whip it) and sweeten with about 2 tablespoons powdered sugar and a little vanilla. Gives a nice dairy free whipped topping.

Pro Tips

– Chill everything, for real. Pop your bowl and beaters in the freezer for a few minutes and keep the cream super cold, it whips faster and makes bigger, silkier peaks. Dont leave stuff in the freezer so long it actually freezes though, thats annoying.

– Seal the crust so it doesnt go soggy. Brush a very thin layer of melted chocolate or softened butter over the crust, let it set before pouring the filling. That little barrier gives a nice snap and keeps moisture from creeping in.

– Make the whipped cream last longer by stabilizing it. Fold in a couple tablespoons of mascarpone or softened cream cheese, or dissolve a teaspoon of unflavored gelatin in a bit of cold water then warm to dissolve and whisk in; both tricks keep the cream firm for party service.

– Get the best lemon punch by zesting before you juice and rolling the lemons on the counter first, you’ll get more juice and brighter zest and avoid the bitter white pith. Taste the lemon mix before folding in the cream and adjust with a tiny pinch of salt or more zest if it needs more brightness.

No Bake Lemon Icebox Pie Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I'm sharing my make-ahead Lemon Icebox Pie that uses fresh lemon juice, a no bake, no egg filling, and a buttery crust so you can put it together ahead of time.

Servings

servings

Calories

426

kcal

Equipment: 1. 9-inch pie pan (glass or metal)
2. Food processor or a heavy zip-top bag plus a rolling pin to crush the graham crackers
3. Measuring cups and spoons (for crumbs, butter, sugar, lemon juice)
4. Large mixing bowl and a smaller bowl (chill one in the fridge for whipping cream)
5. Electric hand mixer with beaters or a stand mixer with whisk attachment
6. Whisk (for the sweetened condensed milk and lemon mixture)
7. Rubber spatula for folding and an offset spatula or the back of a spoon to smooth the top
8. Microplane or fine zester and a citrus juicer or reamer for fresh lemon juice and zest
9. Can opener, sharp knife and cutting board (for opening the can and slicing lemons)

Ingredients

1 1/2 cups graham cracker crumbs (about 9 to 10 full crackers)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Pinch of fine salt (optional)
1 (14 ounce) can sweetened condensed milk
3/4 cup fresh lemon juice (about 3 to 4 medium lemons), use fresh not bottled
1 teaspoon lemon zest (optional but brightens the flavor)
1 cup heavy cream, cold
2 tablespoons powdered sugar (confectioners sugar)
1/2 teaspoon pure vanilla extract (optional)
Extra lemon zest or thin lemon slices for garnish (optional)

Directions

Make the crust: mix 1 1/2 cups graham cracker crumbs with 6 tablespoons melted unsalted butter, 2 tablespoons granulated sugar and a pinch of fine salt (optional) until it looks like wet sand. Press into a 9 inch pie pan, push up the sides and tamp the bottom with the back of a measuring cup so it’s compact. Chill in the fridge 10 to 15 minutes to set.
Make the lemon filling: in a bowl whisk together 1 (14 ounce) can sweetened condensed milk, 3/4 cup fresh lemon juice (use fresh not bottled) and 1 teaspoon lemon zest (optional) until glossy and slightly thickened — the acid will react with the milk and it firms up a bit.
Chill your tools: put your mixing bowl and beaters in the fridge for 10 minutes if you have time, cold tools make the cream whip faster.
Whip the cream: pour 1 cup cold heavy cream into the chilled bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon pure vanilla extract (optional) and beat to soft to medium stiff peaks. Dont overwhip or it will get grainy.
Fold gently: fold about a third of the whipped cream into the lemon condensed milk to lighten it, then fold in the rest until mostly uniform and no big streaks remain, be gentle so you keep the air in.
Assemble: pour the lemon filling into the chilled crust, smooth the top with an offset spatula or the back of a spoon, cover loosely with plastic wrap.
Chill to set: refrigerate at least 4 hours or overnight for best texture; if you need it sooner you can pop it in the freezer for 30 to 60 minutes but dont freeze solid.
Garnish and serve: top with extra lemon zest or thin lemon slices just before serving. For clean slices warm a knife under hot water, dry it, then slice wiping the blade between cuts.
Storage tip: keep leftovers covered in the fridge and eat within about 3 days, the crust can soften a bit so it’s best the first 48 hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.