Classic Lemon Icebox Pie with Whipped Cream

Why You’ll Love This Recipe

• Bright lemon flavor balanced by a silky, creamy custard.
• Buttery graham cracker crust that slices cleanly and stays crisp.
• Classic, yolk-enriched icebox pie set with a brief bake for extra stability.
• Soft, lightly sweetened whipped cream topping for an elegant, cloud-like finish.

Grocery List

• Produce: 4–5 lemons (for zest and 2/3 cup juice)
• Dairy: Unsalted butter, 2 cans sweetened condensed milk, 4 large eggs, heavy cream
• Pantry: Graham crackers, granulated sugar, powdered sugar, vanilla extract, fine sea salt

Full Ingredients

For the Graham Cracker Crust

• 1 1/2 cups (150 g) graham cracker crumbs
• 3 tablespoons (38 g) granulated sugar
• 1/8 teaspoon fine sea salt
• 6 tablespoons (85 g) unsalted butter, melted

For the Lemon Custard Filling

• 2 cans (14 oz/397 g each) sweetened condensed milk
• 4 large egg yolks, room temperature
• 2/3 cup (160 ml) fresh lemon juice (from about 3–4 lemons)
• 1 tablespoon finely grated lemon zest
• 1/8 teaspoon fine sea salt
• 1/2 teaspoon pure vanilla extract (optional)

For the Whipped Cream Topping

• 1 cup (240 ml) heavy cream, very cold
• 2 tablespoons (15 g) powdered sugar
• 1/2 teaspoon pure vanilla extract
• Pinch of fine sea salt

Garnish

• Extra lemon zest or very thin lemon slices

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Position a rack in the middle of the oven and heat to 350°F (177°C). Lightly butter a 9-inch (23-cm) pie dish. Zest the lemons first, then juice them and measure 2/3 cup (160 ml). Set aside.

Step 2: Make the graham cracker crust

In a bowl, combine graham cracker crumbs, granulated sugar, and salt. Stir in the melted butter until the mixture resembles damp sand and holds together when pressed. If it looks dry, add 1 teaspoon water.

Step 3: Press and bake the crust

Pour the crumb mixture into the pie dish. Use the bottom of a measuring cup to press the crumbs firmly and evenly across the bottom and up the sides. Bake for 8 minutes until fragrant and just a shade deeper. Cool on a rack for 10 minutes while you make the filling.

Step 4: Whisk the lemon–condensed milk custard

In a medium bowl, whisk the egg yolks for 30 seconds to loosen. Add the sweetened condensed milk, lemon zest, salt, and vanilla (if using). Whisk until smooth. Slowly whisk in the lemon juice in a thin stream; the mixture will thicken slightly as the acid reacts with the milk.

Step 5: Fill and bake briefly

Pour the filling into the warm crust and smooth the top with a spatula. Bake for 10 minutes, until the edges are set and the center still has a gentle wobble. Do not brown. Remove to a rack.

Step 6: Cool completely, then chill to set

Cool the pie at room temperature for 1 hour. Refrigerate uncovered for 30 minutes, then cover and chill until cold and fully set, at least 3–4 hours (overnight is ideal). For ultra-clean slices, freeze for 10–15 minutes before cutting.

Step 7: Whip, top, and serve

Beat the cold heavy cream, powdered sugar, vanilla, and a pinch of salt to soft peaks. Spoon and swirl over the chilled pie. Garnish with extra zest or thin lemon slices. For neat slices, dip a sharp knife in hot water, wipe dry, slice, and repeat.

Pro Tips

• Use fresh lemon juice. Bottled juice dulls the flavor and won’t set as nicely.
• Pack the crust firmly, especially along the sidewall, to prevent crumbling and slumping.
• Add 1–2 extra teaspoons lemon juice if you prefer a sharper tang (the filling will still set).
• Glass or ceramic pie dishes work best; metal heats quickly and can over-bake the edges.
• For clean slices, chill thoroughly and wipe the knife between cuts.

Variations

• No-bake, egg-free: Skip yolks and baking. Whisk 2 cans condensed milk with 3/4 cup lemon juice, 1 tbsp zest, and a pinch of salt. Fold in 1 cup softly whipped cream, fill the crust, and chill 6 hours.
• Meyer lemon: Use Meyer lemons for a sweeter, floral pie; reduce powdered sugar in the whipped cream by 1 tablespoon.
• Toasted coconut crust: Replace 1/2 cup crumbs with 1/2 cup toasted shredded coconut for tropical aroma and texture.
• Meringue topping: Use the leftover egg whites to make a soft Swiss meringue and gently torch for a classic bakery finish (skip whipped cream if using meringue).

Storage & Make-Ahead

The pie (without whipped cream) keeps well, covered and refrigerated, for up to 3 days. Add whipped cream up to 4 hours before serving. The baked, cooled pie (no topping) can be frozen for up to 1 month; wrap tightly, thaw overnight in the refrigerator, then top with fresh whipped cream. The crust can be made and baked 2 days in advance.

Nutrition (per serving)

Approximate values for 1 of 8 slices: 610 calories; 37 g fat (23 g saturated); 64 g carbohydrates; 10 g protein; 220 mg sodium; 54 g sugars.