Lemon Icebox Pie

Ingredients

• 1 pre-baked 9-inch graham cracker crust
• 4 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 cup heavy cream, whipped with 2 tbsp sugar (for topping)

Method

1. Preheat oven to 325°F (165°C).
2. Whisk the egg yolks, condensed milk, lemon juice, and zest together until smooth.
3. Pour into the crust and bake for 15 minutes, until just set, then cool to room temperature.
4. Refrigerate at least 4 hours, or until fully chilled and set.
5. Top with the whipped cream just before serving.

The Tale of Lemon Icebox Pie

Story updated September 19, 2026

Lemon icebox pie is an American dessert tied to sweetened condensed milk and home refrigeration. It is often said to have started in 1930s New Orleans, and no-bake condensed milk lemon pies were also promoted by milk makers such as Borden in that decade. The filling of lemon juice, egg yolks and condensed milk thickens through acidity, so no oven is needed. It is poured into a crumb or baked crust and chilled in the icebox, the forerunner of the modern refrigerator. Icebox pies grew more popular as refrigerators became standard in kitchens through the 1950s and 60s, and the lemon version is still a Southern potluck and church supper favorite.