Easy Lemon Icebox Pie

by Alli

Lemon Icebox Pie is an easy pie to make. You can use yellow food coloring to make this pie look more lemony but I don’t ever use it. I just garnish with a few lemon slices so everyone knows it’s full of tart lemony flavor. 

Sometimes I love to make desserts that take a while to create, like my delicious Meyer Lemon Tart. It’s well worth the time! And sometimes I like to make desserts like Lemon Icebox Pie. You can’t mess up this one. It’s almost too easy.

Easy Lemon Icebox Pie Ingredients

To make this pie, you’ll need 4 ingredients:

  • Graham Cracker Crust (store-bought or homemade)
  • Sweetened Condensed Milk 
  • Lemon Juice (Fresh squeezed is best)
  • Lemon Zest
  • Heavy Whipping Cream, whipped

Difference Between Whipping Cream and Heavy Whipping Cream

There was a time when I didn’t know there was a difference between whipping cream and heavy whipping cream. Both of these products whip up quickly. Heavy cream is the richest (at least 36% fat) and whipping cream fat content is usually between 30-36%.  The more fat, the more stable the whipped cream will be.

Whipped cream made with whipping cream tends to be softer and is perfect for topping desserts. Whipped cream made with heavy whipping cream is usually more dense and firm. Since this recipe needs to be firm, I use heavy whipping cream.

How To Whip Cream

I always chill my mixing bowl and beaters for about 10 minutes in the freezer before whipping cream. Start mixing on low and then increase to medium-high. Whip until the cream reaches stiff peaks, being careful not to overwhip. 

How To Make a Homemade Graham Cracker Crust

If you want to make your own graham cracker crust, you will need:

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup melted butter

In a small bowl, mix together crumbs and sugar. Add melted butter and toss until combined. Spread the crumbs evenly in a 9-inch pie plate by pressing onto the bottom and sides of the pie plate. Refrigerate for one hour or until firm OR bake at 375º for 6 minutes and let cool. 

Helpful Tip: I use a metal measuring cup to press the crumbs in place. 

Lemon Pie on a blue cloth and a bowl of lemons

Easy Lemon Icebox Pie 

Before I begin making this easy pie, I place the mixing bowl and whisk attachment of my stand mixer in the freezer.

Combine the sweetened condensed milk, lemon juice, and lemon zest in a medium bowl. Mix well. 

Sweetened Condensed Milk and Lemon Juice mixed together in a clear glass bowl. Step 1 for making Lemon Icebox Pie

Remove the mixing bowl and whisk attachment from the freezer and whip the cream until stiff peaks, being careful not to overwhip. 

Whipped Cream after whipping

Fold the whipped cream into the sweetened condensed milk mixture.

Whipped Cream and Sweetened Condensed Milk and Lemon Juice combined in a glass mixing bowl

Pour in a graham cracker crust and chill for 3-4 hours.

Lemon Icebox Pie - Filling poured into graham cracker crust, ready to chill

This pie is so easy and so good! 

Slice of Lemon Icebox Pie on White Plate on a Blue Cloth

You May Also Like These Recipes

Yield: 6 slices

Lemon Icebox Pie

Lemon Icebox Pie

Lemon Icebox Pie is a cool and creamy pie on a crisp graham cracker crust. This pie is easy to make and is always a hit with family and friends.

Prep Time 15 minutes
Additional Time 3 hours
Total Time 3 hours 15 minutes


  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 cup heavy whipping cream, whipped
  • 1 (9-inch) graham cracker crust


  1. Combine sweetened condensed milk, lemon juice and zest in a medium-sized bowl. Fold in whipped cream.
  2. Pour filling into a graham cracker crust. Chill for 3 hours or overnight. Store leftovers in the refrigerator.

Nutrition Information



Serving Size


Amount Per Serving Calories 162Total Fat 15gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 47mgSodium 29mgCarbohydrates 6gFiber 0gSugar 5gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Skip to Recipe