Best Ever Lemon Icebox Pie Recipe

There is good lemon pie, and then there is this pie. I’ve tried plenty of lemon icebox pie recipes over the years and have an uncontested winner now. Last year, I started making this incredibly easy but super delicious lemon pie recipe, and I’m pretty sure I’ll never need to try another one again. I love it, my family loves it and friends now request both the pie and the recipe from me. I almost hate to share it because it is so easy, yet this easy lemon icebox pie recipe tastes and looks like you spent all day in the kitchen making it. One of my favorite desserts ever, and its so easy that even beginner cooks can make this with a guarantee of success.

This recipe requires very little prep time, about 15 minutes with a store-bought graham cracker crust or 30 if you make your own with the recipe below. Whichever type of crust you choose, this pie refrigerates for 4 hours or overnight so that the lemon custard can set.

I think homemade crusts make a big difference, and even if you’ve never made a pie crust before, I feel you’ll find this one simple and well worth it. I highly recommend you make your own. The other recipe ingredient that is different than most of the basic lemon icebox pies out there is the addition of fresh lemon zest. You only need one lemon to get this, and it will only take minutes to chop up the zest that adds an extra layer of lemon tartness to this unforgettable pie.

So here we go, first make the crust so it has time to bake and cool while you whip up everything else.

Graham Cracker Crust Recipe

• 5 Tablespoons butter, melted
• 11 full sheets of graham crackers, crushed (1 1/4 cups)
• 1/4 cup sugar

Prepare the graham cracker crumbs

You will need 1 1/4 cups of graham cracker crumbs, which will require about 11 full sheets of graham crackers to make. You can use a food processor to grind these up or crush them yourself using a Ziploc bag and a rolling pin. You want fine crumbs. Measure out 1 and 1/4 cups and set aside.

Mix crust ingredients

In a medium bowl, add the graham cracker crumbs, the melted butter and sugar. Stir until combined. This mixture will be sandy and coarse. If there are any large graham cracker bits, try to break them up.

Form Crust in Pan

Press the graham cracker crust mix into an ungreased round pie dish. You can use an 8, 9 or 10-inch pie plate. Use your hand to pat the crumbs into the bottom and sides of your cake plate. The crust should be compact, but don’t pat it down too much. If you press too hard, the crust will not have the right crumbly texture. You can assist this process by using a flat silicon spoon or a measuring cup to ensure an even level to the bottom of the crust. Be sure to pack in the corners so the crust will remain intact when the pie is cut into slices.

Prebake crust

Bake crust for 10 minutes at 350 and allow to cool.

Note: You can make this crust up to three days ahead and store it covered in the refrigerator.

Lemon Pie Filling Recipe

• 1 Tablespoon lemon zest, finely chopped
• 3 egg yolks (you can save the whites for the meringue recipe below)
• 3/4 cup lemon juice
• 2 cans Eagle Brand condensed milk

Combine and Mix

Add fresh lemon zest, fresh lemon juice, 3 egg yolks and 2 cans of condensed milk to a bowl. Using a mixer or whisk, stir until combined and slightly fluffy. This takes about 3 minutes using a mixer on medium speed.

Pour Filling Into Crust

Our the lemon pie filling mixture into your homemade crust that has cooled or a store-bought graham cracker pie crust.

Chill

Chill the filled pie crust for at least 4 hours or overnight for the custard to set.

You will not want to make the meringue recipe below until the pie has chilled and set.

Meringue is also very easy to make. It just requires a few minutes to whip up and 10 minutes to bake to golden before your pie is ready to serve.

Meringue Recipe

Preheat oven to 350 degrees.

• 5 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar

Separate Eggs

Separate your egg whites and yolks while they are still cold. Allow them to come to room temperature extra fluffy meringue.

Whip Egg Whites

Using a mixer on high speed, whip the egg whites and cream of tartar until smooth and glossy. Be careful not to over-whip your meringue.

Slowly Add Sugar

Next, you want to slowly incorporate the sugar, adding it one tablespoon at a time, beating it again with each addition of sugar, Continue whipping until stiff peaks have formed.

Top Pie With Meringue

Spread the meringue mixture on your chilled lemon pie filling and crust, covering the edges of the crust. I recommend adding it all to the center, then use a spatula or large spoon to move the meringue to the sides, adding scallops along the way. There should be more meringue in the center than on the side of the pie.

Bake Meringue on Pie

You now want to place your pie about 4 inches under the top of the oven and bake for 10 min at 350 degrees. The top should be golden brown.