This post contains links to affiliate websites, such as Amazon, and other affiliates. We receive an affiliate commission for any qualifying purchases made by you using these links. This is at no additional cost to you. We appreciate your support!
Lemon Icebox Pie: Are you ready to make a no-bake lemon icebox pie? This creamy lemon dessert is sweet, slightly tart, and incredibly refreshing. It’s perfect for spring, summer, or anytime you’re craving an easy lemon dessert.
This lemon icebox pie recipe is simple to make and requires some chill time before serving. Plan to make it a few hours in advance—overnight is even better—so it sets perfectly before slicing.
It’s the perfect dessert for anyone who loves easy no-bake recipes. If you enjoy simple, repeat-worthy desserts, this is one you’ll come back to again and again. This easy no-bake lemon icebox pie comes together with just a few simple ingredients and is perfect for warm-weather desserts.
For the easy lemon icebox pie, you'll need to make or buy a graham cracker crust on Amazon, Target, or at your grocery store. I made mine homemade and share my recipe below. When it's hot outside, you can purchase a premade pie crust. Whatever you decide, I won't mind, and I don't think your guests will either. This is one darn good, ice-cold, creamy lemon pie! Let's make this!
Lemon Ice Box Pie
Graham Cracker Crust
Supplies For Making No-Bake Lemon Pie
Today's no-bake dessert is lemon icebox pie. It is an adapted recipe. I found this recipe while leafing through All-Recipes magazine. *Page 81 June/July/August. The recipe didn't include a crust recipe. (I have a link to mine later in this post.) Their recipe said to mound filling into the pie crust. 1-9-inch graham pie crust. I decided to make my Graham pie crust.
As much as the premade pie crusts are handy and good. Homemade is even better! But, I've been known to cheat, especially if it's over 100 degrees. If you make your own, the oven is only about 10 minutes to set the crust.
They are super easy to make. Graham crusts are one of my favorites for many of my no-bake dessert recipes, cheesecakes, and pies. You only need about five ingredients and five utensils to make this recipe. Quick to make and quick to clean up!
Handy supplies and small kitchen tools for recipes like this:
If you are using fresh-squeezed lemon juice for the pie. Do this step first and set it to the side until needed.
First, seed your lemon and squeeze at least one-third of a cup to half a cup of lemon juice. Set the side and grab a mixing bowl.
How to Make Lemon Icebox Pie
Step-by-Step How to Make a Lemon Icebox Pie
Next, add your 14-ounce can of sweetened condensed milk to your mixing bowl.
Next, add the lemon juice. See the notes below for adjusting the lemon flavor and amounts.
Then 2-1/4 whipped topping. Mix until it is smooth.
Pour mixture into pre-made graham cracker pie crust.
Before chilling, cover and tent the lemon pie with aluminum foil, which keeps it fresh and the top pretty.
Chill until firm in the refrigerator; chill time is about 2-3 hours or overnight.
Easy Peasy Lemon Squeezy!
How Long Does Lemon Icebox Pie Need to Chill?
Chill Time Matters: Let the pie chill for at least 2–3 hours, but overnight is best for a firm, clean slice.
Recipe Notes:
Taste and add a little more lemon juice if needed. I added at least half a cup to 2/3 cup, after tasting. But, not too much extra to lessen the thickness.
Adjust to your taste preference.
If needed, you could always add a bit more whipped topping. Next, add the mixture to your pre-made graham pie crust.
Chill for a minimum of several hours up to a day in advance of serving. I tented mine with foil for chilling. Why tent-cover it? To keep the surface of the lemon icebox pie smooth. Keep on the fridge, tent-covered until ready to serve.
Tips for the Best Lemon Icebox Pie
Use Fresh Lemon Juice: Fresh-squeezed lemon juice gives the best bright, tangy flavor.
Let It Set Fully: The filling thickens as it chills, so don’t rush slicing.
Graham Cracker Crust Tips: Press the crust firmly into the pan so it holds together when sliced.
For Clean Slices: Use a sharp knife and wipe it clean between cuts.
Optional Variations on Lemon Icebox Pie
Extra Creamy Version: Fold in whipped topping for a lighter texture.
Lemon Zest Boost: Add extra lemon zest for more citrus flavor.
Mini Icebox Pies: Make individual pies in jars or muffin tins.
Berry Topping: Add fresh strawberries or blueberries on top.
Vanilla Twist: Add a splash of vanilla extract for a slightly sweeter flavor.
Serving Ideas & Storage Tips
Serving Ideas:
Serve chilled with whipped cream on top.
Garnish with lemon slices or fresh berries.
Pair with iced tea or coffee for a refreshing dessert.
Perfect for spring, summer, or holiday gatherings.
Storage Tips:
Refrigerator: Cover and store up to 4–5 days.
Freezer: Freeze for up to 1–2 months; thaw in the refrigerator before serving.
Make Ahead: Best made a day in advance for the perfect texture.
Keep Chilled: This pie should be stored in the fridge until ready to serve.
Print the recipe below or pin it for later!
New here? Be sure toSubscribe. Grab our bonus printable recipe binder and cooking resources. Plus, never miss a post with our newsletter!
This no-bake lemon icebox pie is a creamy, tangy dessert made with sweetened condensed milk, fresh lemon juice, and a graham cracker crust. Easy to make and perfect for warm weather, this classic lemon pie is always a crowd favorite.
Prep Time15 minutes
Additional Time3 hours
Total Time3 hours15 minutes
Ingredients
4 big juicy lemons or bottled lemon juice
1 can condensed milk
2-1/4 cup package of whipped topping
1 graham pie crust (homemade) or store-bought graham cracker pie crust
Pre-make 1 graham cracker pie crust or purchase store-bought 9-inch pie crustSeed and juice half cup lemon juice. Measure out the other ingredients, then add and mix as follows.
Into mixing bowl add
1- 14 ounce can of sweetened condensed milk2 -1/4 cup whipped topping1/2 cup seeded lemon juice
Mix by hand until smooth and creamy.
Pour mixture into pre-made graham cracker pie crust.
Before chilling cover and tent the lemon pie with aluminum foil, which keeps it fresh, and the top pretty.
Chill until firm in the refrigerator, chill time is about 2-3 hours or overnight.
Notes
This lemon icebox pie can be made a day prior to serving. You can add whip cream and lemon zest to top, or sliced lemon curls to make your pie look fancier if you like.
If you do add more lemon juice, add more whipped topping as needed to keep the consistency thick.
Your lemon pie looks great. I love desserts with lemon. Thanks for sharing,
Bev
Hi Beverly, Thanks for dropping by. Hope you get to make it sometime soon.
It really looks refreshing 🙂 Perfect for hot summer days
Thank you Winnie. The family loved it and it’s nice that it’s so easy to make.
Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday or #ThursdayFavoriteThings for more sharing fun! Don’t forget to Comment your link #’s so I can be sure to visit and you get a chance to be featured!
Your lemon pie looks great. I love desserts with lemon. Thanks for sharing,
Bev
Hi Beverly, Thanks for dropping by. Hope you get to make it sometime soon.
It really looks refreshing 🙂 Perfect for hot summer days
Thank you Winnie. The family loved it and it’s nice that it’s so easy to make.
Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday or #ThursdayFavoriteThings for more sharing fun! Don’t forget to Comment your link #’s so I can be sure to visit and you get a chance to be featured!