Lemon Icebox Pie Recipe

This is an easy lemon icebox pie without raw eggs or cream cheese. Just two ingredients and a pre-made pie crust is all you need! Learn how to make this lemony no-bake delightful pie within a few minutes. You'll find out why this is also referred to as a magic pie recipe!

Prepare: 15

Chill: 4

Total Time: 4 15

Servings: 8

Ingredients

9 inch (23cm) graham cracker crust
2 cans (28oz) sweetened condensed milk
1 cup (240mL) lemon juice
1 tsp (1g) lemon zest

Instructions

Rinse lemons under running cold water for 30 seconds and pat dry. Zest and juice the lemons, keeping the zest separated from the juice. Add 1 tsp (1g) of fresh zest to the lemon juice and set aside.
In a large bowl, empty two cans of sweetened condensed milk. Add in lemon juice with the zest and stir until mixture thickens, about 20 - 30 seconds.
Pour mixture into a the pie shell and spread out evenly. Cover and chill 4-5 hours or overnight for best results. Overnight chilling will deepen the flavor and have a firmer consistency.
Serve cold. If desired, top with a layer of whipped cream right before slicing.

Notes

Four to six lemons will be needed for this recipe. The juice in a lemon can vary throughout the season and how ripe or large the lemons become. An average lemon should have approximately 3 tablespoons (45mL) of juice.

Bottled lemon juice in equal amounts can be used as a substitute but will not taste as pleasant since the zest really brings out the flavor in this pie. If using bottled juice, the addition of 1/2 tsp (2.5mL) of lemon extract is recommended.

You will have leftover zest and possibly some lemon juice. Reserve remaining zest and juice for future recipes. Zest can be stored in an airtight container for 2-3 days or frozen for up to 3 months. Juice keeps 5-7 days or frozen for up to 3 months.

Nutrition