Lemon Icebox Pie Recipe
This creamy, no-bake Lemon Icebox Pie Recipe is cool, tangy, and silky-smooth—everything you want in an easy summer dessert that practically makes itself in the fridge.
I’ve been making some version of this lemon icebox pie since my kids were little, and every time I bring it to a cookout, someone asks for the recipe before we’ve cleared the plates. It’s a chilled lemon pie with a buttery graham cracker crust and a condensed milk filling that sets up in the refrigerator—no oven, no fuss, and no standing over a hot stove in July.
What makes this classic lemon pie feel so special is the balance: bright citrus flavor from fresh lemon juice and zest, gentle sweetness from sweetened condensed milk, and that creamy, almost custard-like texture without baking a thing. It’s the kind of Southern lemon pie that shows up at church potlucks, family reunions, and quiet Sunday dinners “just because.”
From a “healthy-ish” perspective, I love that you can use a lighter crust, less sugar in the whipped topping, or even Greek yogurt for a bit more protein, without losing that old-fashioned refrigerator lemon pie charm. And honestly, there’s something nostalgic about opening the fridge and seeing a chilled lemon pie waiting—like a little promise that the day will end on a sweet note.
Why You’ll Love This Lemon Icebox Pie Recipe
- No oven needed – Perfect for hot days when turning on the oven feels like a terrible idea.
- Simple, familiar ingredients – Graham crackers, lemons, condensed milk—nothing fancy, just pantry staples.
- Fast prep, long-lasting reward – About 15 minutes of hands-on work and the fridge takes care of the rest.
- Creamy lemon filling – The condensed milk filling is silky and rich, with just enough tartness to keep it bright.
- Crowd-pleasing flavor – This no bake lemon pie hits that sweet-tart spot both kids and adults love.
- Great make-ahead dessert – Ideal for holidays, cookouts, and busy weekends; it tastes even better the next day.
- Easy to customize – Turn it into a lighter citrus dessert recipe, a key lime twist, or a berry-topped beauty.
- Picture-perfect slices – Chills firm for clean, neat slices that look as good as they taste.
Ingredients
Here’s everything you’ll need for this classic Lemon Icebox Pie Recipe. I’ll give you the base version first, then a few simple tweaks along the way.
For the graham cracker crust
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted (plus 1 extra tablespoon if crumbs seem dry)
- Pinch of fine sea salt
For the creamy lemon filling
- 2 cans (14 ounces each) sweetened condensed milk
- ½ cup sour cream (full-fat for best texture; Greek yogurt works too)
- ¾ cup fresh lemon juice (about 4–5 medium lemons)
- 1–2 teaspoons finely grated lemon zest (from organic lemons if possible)
- 1 teaspoon pure vanilla extract
For the topping
- 1 cup heavy whipping cream, very cold
- 2–3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Extra lemon zest or thin lemon slices, for garnish (optional)
A few quick notes as a 50-year-old who has made this more times than I can count:
- Graham crackers: Honey grahams give that classic taste, but if you like a more intense crust, you can use digestive biscuits or even vanilla wafers.
- Lemons: Fresh lemon juice makes all the difference here. Bottled juice tends to taste flat and slightly bitter.
- Condensed milk: I usually reach for Eagle Brand or store brands I trust; they’re consistent and creamy.
- Sour cream vs. Greek yogurt: Sour cream gives a softer, silkier filling. Greek yogurt adds a little tang and a bit more protein—both work beautifully.
Directions
You know what? The hardest part of this whole recipe is waiting for the pie to chill. Everything else is a breeze.
1. Prepare the crust
-
Crush the graham crackers.
Add graham crackers to a food processor and pulse into fine crumbs. No processor? Place them in a zip-top bag and crush with a rolling pin—it’s oddly satisfying. -
Mix the crust.
In a medium bowl, stir together graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until the crumbs are evenly moistened. The mixture should hold together when you press it between your fingers; if it’s too crumbly, add up to 1 more tablespoon melted butter. -
Press into the pie dish.
Transfer the crumb mixture to a 9-inch pie plate. Use the bottom of a measuring cup to press firmly across the bottom and up the sides. Pressing firmly gives you a crust that doesn’t fall apart when sliced. -
Quick chill.
Place the crust in the freezer for 10–15 minutes while you prepare the filling. This helps the butter firm up and keeps the crust from getting soggy under the creamy lemon filling.
2. Make the lemon filling
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Combine the base.
In a large mixing bowl, whisk together the sweetened condensed milk and sour cream until smooth and glossy. -
Add lemon and vanilla.
Whisk in the fresh lemon juice, lemon zest, and vanilla extract. The mixture will thicken slightly as the lemon juice reacts with the condensed milk—that’s exactly what you want. Taste and adjust the lemon zest if you like it extra bright and citrusy. -
Check the texture.
The filling should be thick but pourable, like a loose pudding. If it seems too thin, give it a few minutes; it often thickens as it sits.
3. Fill and chill
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Pour the filling into the crust.
Remove the crust from the freezer and pour in the lemon filling. Gently tap the pie plate on the counter to pop any air bubbles and level the top. -
Chill until set.
Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This refrigerator lemon pie firms up as it chills, giving you those lovely, tidy slices.
4. Whip the topping
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Whip the cream.
When you’re close to serving, add the cold heavy cream to a chilled mixing bowl. Beat with a hand mixer or stand mixer on medium-high until it starts to thicken, then add powdered sugar and vanilla. Continue beating until you have soft to medium peaks—creamy and pillowy, not stiff and grainy. -
Top the pie.
Spread or pipe the whipped cream over the chilled lemon pie. Garnish with extra lemon zest or a few thin lemon slices if you’re feeling fancy. -
Slice and serve.
For the cleanest slices, use a sharp knife and wipe it with a warm, damp cloth between cuts. Serve cold and watch it disappear.
Servings & Timing
- Yield: 1 (9-inch) lemon icebox pie, about 8–10 slices
- Prep Time: 15–20 minutes
- Chill Time: 4–6 hours (overnight is even better)
- Total Time: About 4 ½–6 ½ hours, with most of that hands-off chilling
This easy summer dessert is very “make it in the morning, enjoy it after dinner.” It’s low-stress and high reward, which is my favorite combination these days.
Variations
If you’re like me, once you fall in love with a recipe, you start playing with it. Here are a few fun twists on this Southern lemon pie:
- Lighter lemon yogurt pie: Replace the sour cream with plain Greek yogurt and use a reduced-fat graham crust.
- Lemon-berry icebox pie: Top the chilled pie with fresh raspberries, blueberries, or sliced strawberries before adding whipped cream.
- Lemon-lime refrigerator pie: Use half lemon juice and half lime juice for a slightly more tropical citrus dessert recipe.
- Coconut lemon icebox pie: Stir ¼ cup shredded sweetened coconut into the crust and sprinkle a little on top before serving.
- Gluten-free version: Use gluten-free graham crackers or gluten-free cookies for the crust.
- Meringue-topped twist: Skip the whipped cream and add a toasted meringue topping for a more classic “lemon pie” look.
Storage & Reheating (Well, Re-Chilling)
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Refrigerator storage:
Cover the pie tightly with plastic wrap or store slices in airtight containers. It keeps well in the fridge for 3–4 days. -
Freezer storage:
You can freeze this chilled lemon pie for up to 1 month. Freeze uncovered until firm, then wrap well in plastic wrap and foil, or store in a freezer-safe container. Thaw overnight in the fridge before serving. -
Make-ahead tips:
For the best texture, make the pie up to 24 hours in advance and add the whipped cream on the day you plan to serve. If you’d like to finish it completely, whipped topping holds up slightly better than fresh whipped cream for longer storage.
No real reheating here—this is a refrigerator dessert through and through. Just let it thaw in the fridge if frozen, then serve cold.
Notes From My Kitchen
- Fresh lemons matter. Bottled lemon juice can make this taste harsh. Fresh juice gives that clean, bright classic lemon pie flavor.
- Don’t skip the zest. The zest carries essential oils that bring a deeper, more fragrant lemon taste. It makes the whole pie feel fresher.
- Give it time to chill. I know it’s tempting to slice early, but if you rush it, the filling can ooze a little. Overnight chilling gives you the firmest, creamiest texture.
- Cut small slices. This no bake lemon pie is rich. Small slices feel just right, and people can always come back for seconds. They usually do.
- Use cold tools for cream. Chill your bowl and beaters for the whipped topping; it whips faster and holds better. It’s a tiny step that helps a lot.
- A little salt goes a long way. That pinch in the crust keeps it from tasting flat and makes the lemon filling shine.
When I tested this version a few times for the blog, the batch that chilled overnight was the clear winner. The texture settled, the flavors mellowed together, and it sliced like a dream.
FAQs
Can I make this Lemon Icebox Pie Recipe without sour cream?
Yes. You can replace the sour cream with an equal amount of plain Greek yogurt or even leave it out and add ¼ cup extra condensed milk, though the flavor is a bit less tangy.
Does this pie need baking at all?
No baking required. The graham cracker crust is a press-in crust, and the condensed milk filling sets in the refrigerator.
My filling seems runny—did I do something wrong?
Usually it just needs more chilling time. Make sure you used sweetened condensed milk, not evaporated milk, and let it chill at least 4 hours or overnight.
Can I use bottled lemon juice instead of fresh?
You can, but I don’t recommend it. Bottled juice often tastes dull, and this creamy lemon filling really depends on bright, fresh flavor.
How far ahead can I make this chilled lemon pie?
You can make the pie up to 2 days before serving. Keep it tightly covered in the fridge and add the whipped cream topping the day you plan to serve.
Can I use a store-bought graham cracker crust?
Absolutely. It makes this already easy summer dessert even faster. Just pour in the filling and chill, though the homemade crust has a bit more flavor and sturdiness.
What’s the best way to slice neat pieces?
Use a sharp knife, wipe it clean between cuts, and make sure the pie is very cold. Some folks even chill their knife for extra neat slices.
Is this the same as a key lime pie?
It’s very similar in method—condensed milk plus citrus juice—but this is a lemon version, so the flavor is brighter and less floral than classic key lime.
Conclusion
This Lemon Icebox Pie Recipe is one of those quiet little treasures—a simple, creamy, no bake lemon pie that tastes like sunshine from the fridge. It’s cool, tangy, and nostalgic, with a graham cracker crust that holds everything together beautifully.
If you make this classic lemon pie, I’d love to hear how it went—tell me if you tweaked it, added berries, or kept it straight-up old-fashioned. And if you enjoy this kind of easy refrigerator lemon pie, you might like exploring more chilled desserts on the blog, like my berry icebox cake or simple key lime-inspired bars.
Lemon Icebox Pie
Ingredients
- 1 1/2 cups graham cracker crumbs about 10–12 full sheets; honey grahams preferred
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter melted, plus up to 1 extra tablespoon if crumbs seem dry
- 1 pinch fine sea salt
- 2 cans sweetened condensed milk 14 ounces each
- 1/2 cup sour cream full-fat for best texture; Greek yogurt can be substituted
- 3/4 cup fresh lemon juice about 4–5 medium lemons
- 1-2 teaspoons lemon zest finely grated; from organic lemons if possible
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream very cold
- 2-3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract for whipped cream
- extra lemon zest or thin lemon slices optional, for garnish
Instructions
- Add graham crackers to a food processor and pulse into fine crumbs. If you don’t have a food processor, place them in a zip-top bag and crush with a rolling pin until finely ground.1 1/2 cups graham cracker crumbs
- In a medium bowl, stir together graham cracker crumbs, granulated sugar, and a pinch of fine sea salt. Pour in the melted butter and mix until the crumbs are evenly moistened. The mixture should hold together when pressed between your fingers; if it’s too crumbly, add up to 1 more tablespoon melted butter.1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 6 tablespoons unsalted butter, 1 pinch fine sea salt
- Transfer the crumb mixture to a 9-inch pie plate. Use the bottom of a measuring cup to press the crumbs firmly across the bottom and up the sides of the dish to form an even crust.
- Place the prepared crust in the freezer for 10–15 minutes while you make the filling so the butter can firm up and help prevent a soggy crust.
- In a large mixing bowl, whisk together the sweetened condensed milk and sour cream until the mixture is smooth and glossy.2 cans sweetened condensed milk, 1/2 cup sour cream
- Whisk in the fresh lemon juice, lemon zest, and vanilla extract. The filling will thicken slightly as the lemon juice reacts with the condensed milk. Taste and add more zest if you prefer a brighter lemon flavor.3/4 cup fresh lemon juice, 1-2 teaspoons lemon zest, 1 teaspoon pure vanilla extract
- Ensure the filling is thick but still pourable, similar to a loose pudding. If it appears too thin, let it sit for a few minutes; it will often thicken as it rests.
- Remove the chilled graham cracker crust from the freezer and pour in the lemon filling. Gently tap the pie plate on the counter to release air bubbles and level the surface.
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is firm enough to slice cleanly.
- Close to serving time, add the cold heavy cream to a chilled mixing bowl. Beat with a hand mixer or stand mixer on medium-high until it begins to thicken. Add the powdered sugar and vanilla, then continue beating until soft to medium peaks form.1 cup heavy whipping cream, 2-3 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
- Spread or pipe the whipped cream over the chilled lemon pie. Garnish with extra lemon zest or thin lemon slices if desired.extra lemon zest or thin lemon slices
- For neat slices, use a sharp knife and wipe it with a warm, damp cloth between cuts. Serve the pie well chilled.
