Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Lemon Icebox Pie

Ellen Silverman

Yield: Makes one 9-inch pie.

This icebox pie, excerpted from David Guas and Raquel Pelzel’s cookbook, DamGoodSweet, is simple and quick, plus it keeps in the freezer for over a week; it’s a great dessert to make ahead for a dinner party. For a creamy key lime pie-like texture, let it sit out for 10 or 15 minutes before slicing.

This recipe was excerpted from Dam Good Sweet.


For the crust

  • 14 whole graham crackers
  • 1/4 cup sugar
  • 1/4 tsp. table salt
  • 6 Tbs. unsalted butter, melted and still warm

For the filling

  • 2 (14-oz.) cans condensed milk
  • 1-1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4 to 6)
  • Zest of 2 lemons
  • 8 large egg yolks

For the chantilly cream

  • 2 cups heavy cream
  • 1/2 tsp. vanilla extract
  • 1/4 cup confectioners’ sugar


To make the crust

  • Heat the oven to 325°F. To make the crust, break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn’t be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn’t crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.

To make the filling

  • Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in medium bowl until pale, 30 seconds to 1 minute, and then whisk in the lemon juice/condensed milk mixture.Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.

To make the chantilly cream

  • Pour the heavy cream in the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners’ sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1-1/2 minutes.

    Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.


Rate or Review

Reviews (10 reviews)

  • jami5105 | 11/25/2021

    This has been my family's favorite Christmas pie since before I was born. My grandmother made it without a recipe, as grandmothers do, and after she passed away I tried and spectacularly failed to recreate her results. Then I found this recipe. Works every time! A+!

  • thequeen | 03/22/2020

    Been making this for years....but replace the egg yokes with one cup of whipping cream, whipped then fold in the can of condensed milk then the lemon juice and peel combine until thickened, I often nix the crust and just bowl it and decorate with a bit of grated dark chocolate and a slice of lemon...so good and easy..

  • luvmy2 | 01/26/2020

    Have made this pie multiple times. Always a winner. Easy to throw together for superb results!

  • charlenedavis | 04/11/2012

    We live on our boat in the Carribean for 6months every year and supplies tend to be hit and miss. I found everything I needed and it turned out perfectly! There were only four of us for dinner, so we were delighted to have leftovers, which were as good as freshly made!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial