Lemon Icebox Pie
A creamy, no-bake lemon icebox pie with a buttery graham cracker crust, silky condensed milk lemon filling, and fluffy whipped cream topping. Cool, tangy, and perfect for make-ahead summer desserts.
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.
Notes
Storage: Cover the pie tightly with plastic wrap or store slices in airtight containers. Refrigerate for 3–4 days. To freeze, chill until firm, then freeze uncovered until solid. Wrap well in plastic wrap and foil or place in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving. For best results, make the pie up to 24 hours ahead and add the whipped cream topping the day you plan to serve. Fresh lemon juice and zest are essential for the brightest flavor; avoid bottled juice if possible. Allow sufficient chilling time—overnight gives the firmest, creamiest texture and cleanest slices.
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