Cool, creamy, tangy, and refreshingly sweet! This classic lemon icebox pie has a buttery graham cracker crust, silky lemon filling, and fluffy whipped cream topping. 💛🥧
🛒 Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp butter, melted
For the Lemon Filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 4 large egg yolks
- 1 tsp vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Lemon slices or extra zest, for garnish
👩🍳 Method
- Prepare the crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into a 9-inch pie dish.
- Bake the crust: Bake for 8–10 minutes. Remove and let cool completely.
- Make the filling: Whisk together sweetened condensed milk, lemon juice, lemon zest, egg yolks, and vanilla until smooth and creamy.
- Bake: Pour the filling into the cooled crust. Bake at 350°F (175°C) for 15–18 minutes, until the edges are set and the center has a slight jiggle.
- Cool: Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, preferably overnight.
- Make the whipped cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Decorate: Spread or pipe the whipped cream over the chilled pie. Garnish with lemon zest or thin lemon slices.
- Serve: Slice chilled and enjoy this bright, creamy dessert! 🍋🥧✨
⭐ Tip
Use freshly squeezed lemon juice for the best flavor. For clean slices, chill the pie thoroughly and use a sharp knife warmed under hot water and dried before cutting.