Lemon Ice Box Pie Recipe

I absolutely adore this recipe because it combines the nostalgic crunch of graham cracker crumbs with the tangy sweetness of lemon, creating a perfect balance of flavors. Plus, it’s such a breeze to make, making me feel like a kitchen pro without breaking a sweat!

This Lemon Ice Box Pie is one of the most straightforward yet impressive desserts I make. It’s perfect for serving a crowd because you can cut large, creamy wedges that hold their shape.

The 9-inch pie is substantial enough to serve 8 to 10 people, especially topped with that beautiful swath of whipped cream. As always, do use fresh lemon juice; it’s really the star of the show.

And as with all pies, let it chill for a good few hours or overnight if possible before cutting.

Ingredients

Graham Cracker Crumbs:
Providing carbohydrates, the base adds both crunch and sweetness.

Sweetened Condensed Milk:
Imparts creamy sweetness, adds to rich texture.

Lemon Juice:
Bright, zesty, full of vitamin C, elevates flavor to a new level of tanginess.

Lemon Zest:
Citrus oils that smell good intensify flavor and contribute a bright zing.

Egg Yolks:
Delivers vitamins and proteins, contributes density and organization.

Whipped Cream:
Garnish, if desired, for added creaminess and visual appeal.

Ingredient Quantities

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 cans (14 ounces each) sweetened condensed milk
• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
• 1 teaspoon lemon zest
• 2 large egg yolks
• Whipped cream, for garnish (optional)
• Lemon slices or zest, for garnish (optional)

Instructions

1. Set your oven to 350°F (175°C) to preheat.

2. In a medium-sized bowl, mix together the crumbs from the graham crackers and the sugar.

3. Combine the crumb mixture with melted butter, ensuring that the butter is thoroughly incorporated before proceeding. After this step, the mixture should look like wet sand.

4. Evenly press the mixture of crumbs into the bottom and up the sides of a 9-inch pie pan to create a crust.

5. Place the crust in the preheated oven for about 8-10 minutes. Remove it and allow it to cool.

6. In a big bowl, combine the sweetened condensed milk, lemon juice, lemon zest, and egg yolks. Whisk till all is blended nicely and smooth.

7. Spread the lemon filling into the cooled crust, pooling it evenly.

8. Bake the pie for 15-20 minutes, or until the edges are set and the center jiggles just a little.

9. Let the pie cool to room temperature. Afterwards, refrigerate it for a minimum of 4 hours or overnight to allow it to set.

10. Before serving, you may optionally garnish with whipped cream, lemon slices, or additional zest.

Equipment Needed

1. Oven
2. 9-inch pie pan
3. Mixing bowl (medium-sized)
4. Mixing bowl (large)
5. Measuring cups
6. Measuring spoons
7. Whisk
8. Spatula
9. Zester or grater
10. Juicer (optional, for lemons)
11. Cooling rack

FAQ

• Q: Can the crust be made ahead of time?Yes, the crust can be prepared a day in advance and stored in the refrigerator.
• Q: Is there a substitute for freshly squeezed lemon juice?A: In a pinch, you can use bottled lemon juice, but the finest flavor comes from using freshly squeezed lemon juice.
• Q: Can I use a store-bought crust?A: Of course, using a store-bought graham cracker crust can be a nice time-saver and do a great job.

• Q: Can I use less sugar in the crust?One can lower the sugar content in the crust, but it may influence the equilibrium of sweetness with the filling.
• Q: Is there an egg-free version?A: You can leave out the egg yolks to produce a more set pie, and you can also substitute thickened cream for the egg yolks if you want to mimic the texture of a pie that contains them.
• Q: How do I know when the pie is set?Touch the pie. It should be firm; the center shouldn’t be jiggly even when you shake it gently.
• Q: How should the pie be stored?Refrigerate the pie, covered, for up to 3 days, or freeze it for up to 1 month.

Substitutions and Variations

Crushed vanilla wafers or crushed digestive biscuits can be used in place of graham cracker crumbs.
Substitute with coconut sugar or light brown sugar for a slightly different flavor.
Butter (unsalted) – Use margarine or coconut oil to make this a dairy-free option.
Condensed milk, sweetened – Substitute with evaporated milk and sugar (use 1 cup of evaporated milk combined with 1 1/4 cup granulated sugar, cooked and cooled, to replace one can).
Juice from a freshly squeezed lemon – Use lime juice instead for a unique flavor twist.

Pro Tips

1. To ensure the best crust texture, press the graham cracker mixture firmly and evenly into the pie pan using the bottom of a flat measuring cup. This will help create a compact and sturdy crust.

2. For a more pronounced lemon flavor, consider increasing the amount of lemon zest to 1.5 teaspoons. The zest contains natural oils that enhance the citrus taste.

3. When combining the lemon filling, make sure to whisk the ingredients thoroughly to incorporate air. This will help the filling become smooth and slightly fluffy, contributing to a lighter texture once baked.

4. To test if the pie has set after baking, gently jiggle the pan—it should be set around the edges with a slight wobble in the center. The filling will continue to firm up as it cools.

5. For an elegant presentation, lightly torch the top of the pie before adding whipped cream and garnishes. This adds a hint of caramelization and depth to the flavor profile, enhancing both taste and appearance.