Description
This classic Lemon Icebox Pie is a refreshingly tangy and creamy dessert that comes together quickly with just a few simple ingredients. Perfectly balanced with the sweetness of condensed milk and the bright tartness of fresh lemon juice and zest, this no-bake pie is set in a crisp graham cracker crust and chilled until firm. Ideal for warm weather or anytime you want a light, zesty dessert without turning on the oven.
Ingredients
Pie Filling
- 2 (14 oz) cans sweetened condensed milk
- ½ teaspoon vanilla extract
- ¾ cup fresh lemon juice
- 1 teaspoon lemon zest
- 1-2 drops yellow food coloring (optional)
Crust
- 1 (9-inch) graham cracker crust
Garnish (optional)
- Whipped cream
- Lemon slices
Instructions
- Prepare the lemon filling: In a large mixing bowl, whisk together the sweetened condensed milk and vanilla extract until smooth. Gradually add the fresh lemon juice and lemon zest, whisking continuously until the mixture thickens slightly. If you want a brighter yellow color, gently fold in one or two drops of yellow food coloring.
- Assemble the pie: Pour the lemon filling evenly into the prepared 9-inch graham cracker crust, smoothing the top with a spatula.
- Chill the pie: Cover the pie with plastic wrap or foil and refrigerate overnight or for at least 4 hours to allow it to set completely. Alternatively, you can freeze it, but allow the pie to sit at room temperature for 15-20 minutes before slicing to soften.
- Serve: Slice the chilled pie and garnish with a dollop of whipped cream and/or a thin slice of lemon, if desired, for an attractive presentation and extra hint of citrus.
Notes
- The pie can be refrigerated or frozen; if frozen, let it soften at room temperature before serving.
- Fresh lemon juice is preferred for the best flavor and acidity balance.
- Use the optional yellow food coloring sparingly to avoid altering the pie’s flavor.
- The graham cracker crust can be homemade or store-bought for convenience.
- Store leftover pie covered in the refrigerator for up to 3 days.
