This classic 3 ingredient Lemon Icebox Pie is super easy and doesn’t require any baking! You can make a great dessert in less than 20 minutes then store it in the refrigerator for later!
Great-Grandma’s Lemon Icebox Pie Recipe
This no-bake dessert recipe is a go-to for the holidays. My great-grandma (on my dad’s side) made it years ago, and my mother still makes it for the family get-togethers today.
Great-Grandma Myrtle Bryan had 7 kids, so it’s no surprise she hung on to such a simple recipe. The lemon lovers on that side of the family still request it to this day.
I hope it’s a hit for the lemon lovers in your family too. It’s the perfect dessert for a hot summer day or a cold winter one. 😉 The hardest part is waiting for it to chill so you can eat it.
What Do I Need to Make This 3 Ingredient Lemon Icebox Pie?
All you need is:
- fresh lemons or fresh lemon juice
- egg yolks (room temperature)
- Sweetened Condensed Milk
Lots of folks use Eagle Brand sweetened condensed milk but off brand sweetened condensed milk works too.
Make sure you also have your crust ready. You can purchase a pre-made graham cracker crust from the grocery store or make your own graham cracker crust in about 10 minutes.
Here’s a link to an easy homemade graham cracker crust recipe. It only takes 3 ingredients as well (graham cracker crumbs, sugar, and butter).
You’ll find a full printable recipe card at the end of this post with ingredient amounts and instructions.
How Do I Make This Easy Lemon Icebox Pie?
First, you’ll need to juice your lemons for fresh squeezed lemon juice. You can do this one of three ways:
- with an electric juicer (which is my mother’s choice).
- A manual juicer (no electricity required).
- You could also work the lemons in your hand or on a hard surface, then cut off the end and squeeze into a measuring cup.
Measure and pour your lemon juice into a medium-size mixing bowl.
Pour in your sweetened condensed milk.
Add in egg yolks. You must add the egg yolks last! Otherwise, the acid in the lemon juice will begin to react with the yolks, and you’ll end up with clumpy pieces of yolk in your pie filling.
Stir together with a large spoon until the mixture starts to congeal and all ingredients are well blended. (If you really prefer to use an electric mixer, you’ll need to do this on a very low speed and probably use a large bowl instead of a medium one.)
Pour the lemon icebox pie filling into the prepared graham cracker pie crust and smooth out. (You can use a regular pie crust, if preferred.)
Place your lemon icebox pie in the refrigerator until well chilled, approximately 2-3 hours.
Slice and serve with whipped cream, if desired. (My dad says it tastes better than cool whip on this pie.)
3 Ingredient Lemon Icebox Pie FAQs
“How do I store this classic lemon ice box pie?”
Once your pie has fully chilled in the fridge, cover it with plastic wrap or place in an airtight pie keeper.
“How long will this easy lemon pie last?”
If y’all are slow eaters, this pie will keep in the refrigerator for about 7-10 days.
“I’m pregnant. Can I eat this no-bake lemon icebox pie?”
Since this recipe contains raw eggs, I wouldn’t suggest it.
“How do I keep my no-bake graham cracker crust from crumbling when I serve up the slices of lemon icebox pie?”
For easy removal of your no-bake graham cracker crumb crust from the pan, place the bottom of the pie plate in warm water for a few minutes. If you’re using a glass or ceramic pie dish, do not use hot water if the pan is cold from the refrigerator—the sharp change in temperature can crack the glass/ceramic.
The slight warming of the butter in the crust will make for easy removal of the slices and thus easier serving.
“I don’t have the ingredients for a classic graham cracker crust. What else can I use?”
A precooked traditional pie crust will work with this creamy filling too. Before graham cracker crusts became all the rage, Grandma Bryan used a classic pie crust with this great recipe.
“I’m out of lemons. Can I do this recipe with lime juice?”
Honestly, I’ve never tried that one, but I’d think it would probably work.
However, if you’re wanting to do something with limes, you might want to try my friend Janice’s key lime pie recipe.
I hope you and your family enjoy this easy dessert. Be sure to leave a comment letting us know how y’all like it.
Need Some Other Quick Dessert Ideas
You can make any of these recipes in an hour or less:
- mini fruit cobblers (approx. 40 min.)
- crunchy fudge sandwiches (approx. 1 hour)
- nutty chocolate robins (approx. 40 min.)
- 1/2 cup lemon juice, fresh squeezed
- 1 can sweetened condensed milk
- 2 egg yolks
- Squeeze lemons for fresh squeezed lemon juice. Measure and pour into medium-size mixing bowl.
- Pour in sweetened condensed milk.
- Add in egg yolks. You must add the egg yolks last! Otherwise, the acid in the lemon juice will begin to react with the yolks, and you’ll end up with clumpy pieces of yolk in your pie filling.
- Stir together with a large spoon until the mixture starts to congeal and all ingredients are well blended.
- Pour into graham cracker crust and smooth out.
- Place in refrigerator until well chilled, approximately 2-3 hours.
- Slice and serve with whipped cream, if desired.
- This recipe contains raw egg, so it is not recommended it for pregnant women.
- A graham cracker crust or precooked traditional pie crust will both work with this gluten-free pie filling.