There’s something about a lemon icebox pie that just screams laid-back, sunny-day vibes.
It’s creamy, tangy, sweet, and best of all—it’s ridiculously easy to make.
This is the kind of dessert that feels fancy but takes barely any effort, which makes it perfect for last-minute gatherings or when you’re just craving something light and refreshing.
No baking drama, no complicated steps—just simple ingredients and a whole lot of flavor.
Ingredients:
2, 14 oz. cans of condensed milk
3/4 C. lemon juice
1 prepared graham cracker crust
*Do not use the ‘Extra 2 slice’ graham cracker crust by Keebler shown in the clip for this recipe as you won’t have enough filling to fill it. Use a standard 9″ crust.
Instructions:
Step 1: Make the Crust (if homemade)
- Crush graham crackers into fine crumbs.
- Mix in melted butter until it resembles wet sand.
- Press the mixture evenly into a 9-inch pie plate.
- Refrigerate the crust for at least 15–30 minutes to set.
Step 2: Make the Filling
- In a large mixing bowl, pour in both cans of sweetened condensed milk.
- Slowly whisk in the lemon juice.
- Watch it thicken into a pudding-like consistency as the acid reacts with the milk.
Step 3: Assemble and Chill
- Pour the lemon filling into the prepared (or store-bought) graham cracker crust.
- Smooth the top with a spatula.
- Cover and refrigerate for at least 2 hours, ideally overnight, until fully set.
To Serve
- Garnish with thin lemon slices or zest (optional).
- Slice and enjoy chilled!
