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Original Lemon Icebox Pie

A no-bake dessert combining sweetened condensed milk, fresh lemon juice, and egg yolks in a graham cracker crust to create a silky, tart filling that chills until set, delivering a bright, creamy custard-like texture.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs about 16 full crackers
  • 1/3 cup granulated sugar
  • 6 tablespoons melted butter
For the Filling
  • 1 can 14 ounces sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice about 3 to 4 lemons
  • 2 tablespoons lemon zest
  • 1/4 teaspoon salt
For Serving
  • Whipped cream optional
  • Candied lemon slices optional

Equipment

  • 9-inch pie dish
  • Medium mixing bowl
  • Large mixing bowl
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Zester or microplane
  • Citrus juicer or reamer
  • Spatula or wooden spoon
  • Plastic wrap

Method
 

  1. Combine graham cracker crumbs, granulated sugar, and melted butter in a medium mixing bowl. Stir until the mixture resembles wet sand and holds together when pressed.
  2. Transfer the crumb mixture to your 9-inch pie dish and press it firmly into the bottom and sides using the back of a measuring cup or your fingers. Make sure the crust is even and compact.
  3. Place the pie dish in the refrigerator while you prepare the filling to chill the crust.
  4. Pour the sweetened condensed milk into a large mixing bowl and add the egg yolks. Beat on medium speed with an electric mixer for 2 to 3 minutes until well combined and smooth.
  5. While beating on low speed, slowly add the fresh lemon juice to the milk mixture gradually to ensure even incorporation.
  6. Fold in the lemon zest and salt using a spatula until evenly distributed.
  7. Remove the pie dish from the refrigerator and carefully pour the filling into the chilled crust, spreading it evenly with a spatula.
  8. Cover the pie loosely with plastic wrap and refrigerate for at least 8 hours or preferably overnight until the filling sets and thickens.

Notes

Use fresh lemon juice and zest for best flavor. Chill the pie long enough for the filling to set properly. Serve chilled, optionally topped with whipped cream and candied lemon slices.