This recipe for old fashioned lemon icebox pie with condensed milk is a keeper! We're making our Eagle Brand lemon icebox pie with eggs (without cream cheese) for that silky smooth custard filling! This is the original lemon icebox pie recipe my dad shared with me so many years ago, and it's perfect for lemon lovers!
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And for more of my favorite dessert recipes, try my Strawberry Banana Sorbet, my Brown Butter Peach Tart, and my Mango Popsicles! And grab my Sweet Summertime Cookbook for some of my best recipes to make this summer!
Jump to:
- Eagle Brand Lemon Icebox Pie with Condensed Milk
- Is this a No Bake Lemon Icebox Pie Recipe?
- Why is it Called an Icebox Pie?
- Recipe for Lemon Icebox Pie with Eagle Brand Condensed Milk
- 2020 Juneteenth Cookout
- Old Fashioned Lemon Icebox Pie Ingredients
- Equipment
- Instructions
- More Lemon Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Eagle Brand Lemon Icebox Pie with Condensed Milk
I still remember the first time I watched my father make his old fashioned lemon icebox pie. I was a little kid, and we were at my grandmother's house in Sandusky, Ohio. Such a special place for our family, where we experienced so many moments filled with love and laughter. And on that day, my father was separating eggs.
Me: Daddy, what are you making?
Dad: An icebox pie.
Me: Why is it called that?
Dad: Because you don't cook it in the oven, you let it set in the refrigerator.
Me: Why don't you use part of the eggs?
Dad: Because you don't need them.
And the conversation continued like that for some time. I asked too many questions back then (still do).
When I finally tasted the lemon icebox pie he made, it was SO good. And it seemed too easy -- it was just eggs, lemon juice, and condensed milk in a pre-made graham cracker pie crust! This southern lemon icebox pie recipe is in honor of him, and the Lewis family's love for desserts -- there are some slight variations from the original lemon icebox pie recipe passed down by his mother and grandmother, but I got his seal of approval!
Is this a No Bake Lemon Icebox Pie Recipe?
In a slight variation from the original icebox pie recipe my dad uses, we are popping the assembled pie in the oven to help the egg yolks set. For that reason, we can't technically call this a no bake lemon icebox pie recipe, not quite. But I'm sure you'll agree that that quick oven time goes by in a flash, and that this pie is still super easy to make!
Why is it Called an Icebox Pie?
In my dad's original lemon icebox pie recipe, the pie was not baked at all, and instead was placed in the fridge, or "icebox", to allow the acid in the lemon juice to set the eggs.
In this old fashioned lemon icebox pie recipe, we're still using the "icebox" to set our lemon ice box pie after baking. Similar to an icebox cake or icebox cookies, the fridge is an essential part of the production of this lemon pie.
If you're looking for a truly no bake pie recipe, try my Turtle Pie or my Cannoli Pie!
Recipe for Lemon Icebox Pie with Eagle Brand Condensed Milk
So what's the secret to a simple lemon icebox pie recipe? You need sweetened condensed milk! I like to use Eagle Brand condensed milk -- this post isn't sponsored -- but any sweetened condensed milk you like should work! You can even use coconut condensed milk to avoid dairy! The creamy filling is similar to that of key lime pie.
Condensed milk is basically milk that has been sweetened and cooked down so that it takes on a thicker texture that can bind other ingredients together, and a slightly caramelized flavor. I've never had a lemon icebox pie without condensed milk, but with it, it's the perfect dessert!
If you love the lemon flavor of this pie, try this delicious lemon cordial to go with it! And if you like cupcakes, you'll love my Strawberry Crunch Cupcakes! And speaking of strawberry, my French Strawberry Cake is an easy, elegant, strawberry dessert!
2020 Juneteenth Cookout
Juneteenth, also known as Emancipation Day, is the longest-running African-American holiday and the oldest known celebration of the end of slavery in the United States. On June 19th, 1865, Union soldiers arrived at Galveston, Texas and announced to the enslaved people there that they had been declared free by the Emancipation Proclamation two and a half years earlier.
June 19th, shortened to "Juneteenth," became a day of celebration for Black people in Texas and later across the country. Celebrations became an opportunity to reunite with family and loved ones, dress in their finest attire, eat lots of good food, and reflect on our history and heritage as a people. On June 17, 2021, the Juneteenth National Independence Day Act was signed, establishing Juneteenth as a federal holiday.
This Juneteenth, take time to celebrate with your family, and if you're looking for some delicious foods to help with your celebration, in addition to this lemon icebox pie, you can check out ALL of the amazing recipes in the 2020 Juneteenth Cookout below!
I'm so excited to be sharing the best lemon icebox pie recipe in celebration of Juneteenth! One of my favorite parts about Black American culture is our food -- how it brings us together and how it sets us apart. How recipes are passed down like oral histories, and how our flavors, spices, and techniques are unforgettable.
I chose to share this icebox pie for the Juneteenth Cookout because this classic Southern recipe, having traveled with my family up north to Ohio during the Great Migration, and then passing down to me, is a perfect representation of the spirit of Juneteenth -- celebrating our joys in the face of struggle, remembering where we came from, and sharing love, food, and good times across the generations.
Old Fashioned Lemon Icebox Pie Ingredients
The ingredients list is not that different from what my dad used all those years ago. To make this pie, you'll need:
- lemon juice & zest - for that amazing lemony flavor, we'll use fresh lemon juice and zest of fresh lemons. The bright lemon flavor complements the sweetness of the condensed milk perfectly.
- egg yolks - to help the pie set and give it that rich texture. Separate your eggs while they're cold, and then let your yolks get to room temperature before mixing them in.
- sweetened condensed milk - makes the pie sweet and gives it that creamy texture! My family uses Eagle Brand milk.
- graham cracker crumbs - for that buttery classic graham cracker crust. You can purchase premade graham cracker crumbs or crush your own graham crackers. Or you can just use a store-bought pie crust!
- salted butter - melted butter helps solidify the crust and adds buttery flavor.
- brown sugar - gives your crust a caramel sweetness.
- cinnamon - optional, to add a little spice to your pie crust. And if you love cinnamon, try my Cinnamon Roll Apple Pies!
This is the same creamy lemon filling I use for my Lemon Bars with Graham Cracker Crust! Both lemon desserts are so refreshing on a hot summer day!
I'm also including a quick whipped cream recipe to serve with this pie! It's not part of my family's traditional recipe (my dad made sure to point that out, haha), but I love the contrast of the light, fluffy whipped cream with the richer, tart lemon pie. For the whipped cream, you'll need:
- heavy cream
- vanilla extract
- powdered sugar
And with all those ingredients gathered, you're all set to make this easy lemon icebox pie!
Equipment
The most essential piece of equipment for this lemon icebox pie recipe is a pie or tart pan with a removable bottom, like this one. I use one like that for most of my pie recipes, because it makes serving the pie SO much easier than a traditional pie pan!
No more sacrificing the first slice because it's too difficult to neatly remove it from the pan. With this type of pan, you can remove the entire pie from the pan all at once, and then easily slice it like a cake.
Although a pan with a removable bottom is my preference, you are free to use any kind of 9-inch pie pan you like for this recipe, as long as it has sides that are at least 1.5 inches high.
Instructions
The recipe card below will give you detailed step-by-step instructions for making this pie, as well as full ingredient measurements and a recipe video! But here's a quick look at how to make the perfect pie!
Whisk together lemon juice, condensed milk, and salt in a large bowl. Stir in egg yolks.
Zest lemon into creamy lemon filling and mix well.
Pour pie filling into your homemade graham cracker crust (or your premade graham cracker crust), and bake!
Set pie in fridge, and top with whipped cream before serving.
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Lemon Recipes You'll Love
- Lemon Dump Cake
- Almond Lemon Cookies
- Lemon Poppyseed Scones
- Buttermilk Blueberry Muffins with Lemon Zest
- Lemon Sour Cream Pound Cake + Juneteenth Cookout 2021
📖 Recipe
Equipment you may need
Ingredients
Graham Cracker Crust
- 1½ cup (200 g) graham crackers - crushed (about 12 full graham cracker sheets)
- 6 tablespoon (89 ml) salted butter - melted
- ¼ cup (55 g) brown sugar - packed
- ¼ teaspoon (1 ml) ground cinnamon - optional
Lemon Pie Filling
- 2 14-oz. cans sweetened condensed milk
- 1 teaspoon (10 ml) lemon zest - packed
- juice of 5 medium lemons
- pinch salt
- 4 large egg yolks - room temperature
Whipped Cream (Optional)
- 1 cup (238 g) heavy cream - cold
- 3 tablespoon (44 ml) powdered sugar
- ½ teaspoon (2 ml) pure vanilla extract
Instructions
- Preheat oven to 325°F. If using a tart pan with a removable bottom, line the bottom of your pie pan with parchment paper.
- In a bowl, combine the crust ingredients and mix well until graham crackers are fully saturated with butter and mixture holds together when pressed.
- Pour graham cracker mixture into a 9-inch deep dish pie pan with removable bottom. Use the bottom of a cup or jar to press the crust down and along the sides. Set aside.
- Combine all remaining ingredients in a large bowl and whisk until smooth. Pour into prepare pie crust.2 14-oz. cans sweetened condensed milk, 4 large egg yolks, 1 teaspoon lemon zest, juice of 5 medium lemons
- Bake in preheated oven for 20 minutes or until filling is just set.
- Chill in refrigerator, loosely covered in plastic wrap for 6 hours or overnight.
- To make whipped cream, combine heavy cream, vanilla, and powdered sugar in a bowl or the bowl of a stand mixer. Whip for 3 minutes or until soft peaks form. Serve immediate with chilled pie.
Video
Notes
Nutrition
There are so many amazing recipes in the Juneteenth Cookout Takeover! Check out a few of them, and CLICK HERE FOR THE FULL LIST OF RECIPES. Happy Juneteenth!
Christy Irene | Crawfish Etoufee
Collards Are The Old Kale | Guaymas Shrimp
Confessions of a clean foodie | Mint Peach Spritzer
Cooking to a T Jamaican | Beef Patties
Dash of Jazz | Golden Pineapple Pound Cake
Dish It With Tisha | Honey Jerk Shrimp
DMR Fine Foods | Blackberry Ginger Soda
Domestic Dee | Easy Berry Fruit Salad
PIN this old fashioned lemon icebox recipe for later!
Last Updated on March 18, 2025 by Chenée Lewis
Cathleen says
Lemon is one of my absolute favorite ingredients to use, and so I am so excited to make this icebox pie! Thank you so much for sharing, I am definitely going to give this a go tomorrow night!
Chenée Lewis says
I hope you love it!
justine says
Super easy to make with the kids this weekend.
Chenée Lewis says
Glad to hear that!
Emily says
A slice is perfectly tart and creamy perfection! It's hard to stop at one slice, I love the lemon flavor. I'll make this icebox pie all summer long!
Chenée Lewis says
Definitely the best summer pie! So glad you like it!
Lima Ekram says
I was just thinking of lemon pie and came across your recipe. It looks absolutely delicious and I cant wait to try it.
Kim says
So easy and so delicious! I'm making this one again for Easter because it went way too fast!
Chenée Lewis says
Ooh that's a great idea!
Tavo says
Your Lemon Icebox Pie was an absolute hit at my dinner party last night! The creamy texture and the perfect balance of tangy and sweet had everyone asking for seconds. I especially loved the tip about letting it sit in the fridge to firm up—made all the difference. You've got some serious pie game, and I'll definitely be back for more recipes.
Chenée Lewis says
Thank you so much! I love the texture of this pie!
Yu says
This recipe was amazing, everyone loved it! I'll make it again!
Chenée Lewis says
Glad to hear it!
Beth says
This is one of the best lemon pies of any kind I've ever made. It's so rich and smooth, and the lemon flavor is so bright!
Chenée Lewis says
I love a lot of lemon flavor too!
Elisa says
I love this lemon icebox pie recipe, so easy and looks so delicious. Will definitely make this for the fam. Thanks for sharing 🙂
Justine says
This is one of my favorite pies! Super easy to make and the lemon flavor is out of this world!
Chenée Lewis says
Aww thank you so much!
Casey says
My mom loves lemon pie, so usually I make it for her birthday. I think she will absolutely love this! I think I'll surprise her with it a few months early 🙂
Tavo says
Your Lemon Icebox Pie is a slice of heaven! The balance between tart and sweet is just perfect, making each bite a delightful experience. I also appreciated the texture; it's creamy without being too heavy. You've nailed this classic dessert, and I'm already looking forward to trying more of your recipes.
Chenée Lewis says
Thank you so much! I'm so glad you liked it!
Liza says
The Lemon Icebox Pie recipe is a refreshing and tangy treat that's so easy to make! Love how the creamy, citrusy filling perfectly balances the crunchy graham cracker crust.
Chenée Lewis says
Me too! I love the combination of textures.
patricia says
A great pie for Juneteenth celebrations! I'll be making this often b/c it's a delight! I have a lemon tree, so when the season hits, this is on the list again! Nice!
Chenée Lewis says
Lucky you! Enjoy!
Elizabeth Martin says
This is the best pie. I eat it for breakfast.
Chenée Lewis says
I don't blame you! 🙂
Judy Clark says
My Mom often made this pie with half the ingredients (3 eggs) in an eight-inch Pyrex pie dish. She lined the dish with whole vanilla wafers for the crust and used the three egg whites to make meringue, baked it just until the peaks were brown. It was Dad's favorite pie. I still make it, but I buy ready-made vanilla wafer crust. Thanks for stirring up the memories!
Chenée Lewis says
You're very welcome! So nice to hear about your mom's version!
Merry Nethery says
Excellent! And I can multiply for 3 pies...what neighbors don't like pie and coffee on the porch? Spread the LOVE!
Chenée Lewis says
What a great idea!! I wish I was your neighbor!
Sara says
Oh my thank you for sharing this pie recipe, loved the flavour and textured! We will definitely make this one again!
Chenée Lewis says
Thanks! It's definitely worth adding to the rotation!
Tavo says
the recipe was super yummy and easy to follow! Super delicious too!
Chenée Lewis says
SO glad you liked it! 🙂
Liza says
What a special recipe, a perfect cool, lemony dessert for the heatwave we've been having! Another winner from Chenee Today!
Chenée Lewis says
Thank you so much! I love having this pie on a summer day!