Lemon Icebox Pie

Fluffy, creamy and tangy—and super cooling on a hot summer afternoon. It's hard to beat the appeal of this old-fashioned Lemon Icebox Pie.

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Chill time: 6 hours, 45 minutes
  • Yield: 1 pie, 6 to 8 slices


 For the pie

  • 2 egg yolks
  • 1 large egg
  • 2 (14-ounce) cans sweetened condensed milk
  • 1 cup freshly squeezed lemon juice
  • 1 prepared graham cracker crust, store-bought or homemade (cooled for at least 10 minutes if homemade)

For the topping

  • 1 1/2 cups sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract


1 Preheat the oven to 350ºF. Set a rack in the middle position.

2 Make the filling: In a bowl, whisk the egg yolks and whole egg until thoroughly combined. Stir in the sweetened condensed milk until blended. Add the lemon juice and stir to blend. Pour into the baked pie shell.

Lemon Ice Box Pie Recipe make the filling Icebox pie with lemon add the lemon juice Old-Fashioned Lemon Icebox Pie combine the filling ingredients

3 Bake the pie: Set the pie in the middle of the oven and bake for 25 minutes, or until the outside edges look set and the center still jiggles slightly. Set the pie on a rack to cool to room temperature, then chill in the refrigerator for at least 6 hours, or overnight.

Lemon Icebox Pie Recipe bake the pie

4 Make the topping: In a bowl, stir together the sour cream, sugar and vanilla until blended.

Icebox Pie with Lemon make the topping

5 Bake the pie with the topping: One to two hours before serving, preheat the oven to 350ºF. Set a rack in the middle position.

Spread the topping over the pie and bake the pie for 10 minutes to set the sour cream.

Remove the pie from the oven, cool briefly, and return to the refrigerator to chill until cold, at least 45 minutes.

6 Slice and enjoy! This pie will keep for up to 24 hours before serving.

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  • Kk

    So good & easy!!! I added almond extract to the sour cream topping.


  • HELEN Stephens

    No good without the lemon zest!

  • Laurel

    Just curious why you have to bake it after adding the topping.

    I wish they made a low sugar version sweetened condensed milk.

    • SALLY

      Laurel, The topping sets when you bake it so the sour cream becomes firm. Otherwise, it is a little soft and the pie does not cut cleanly.

  • Mickey Godidek

    I want to try this for a family gathering. Do you think it is possible to freeze the pie? I’m wanting to do a lot of things beforehand. Thanks! Love this site!

    • SALLY

      I haven’t done this, but I’m pretty sure it would work. I would freeze it without the topping. When you remove it from the freezer, spread it with the topping and bake for 10 minutes (step 5) and chill again. I think you could also serve it frozen or partially frozen.

  • JessB

    This sounds amazing! Can’t wait to try it.

  • Lisa

    I always thought icebox pie didn’t have to be baked.

    • Kay

      It has raw egg yolks, so would need to be baked. Looks delicious!

    • Laura

      The lemon juice “cooks” the eggs for the most part. (Kinda like ceviche) the oven sets it and prevents a really oily separation that happens later if you skip the baking part.

      In the south, when it’s really hot, we skip the oven part (or cut it way back) to keep from heating the house up. You have to really plan ahead though to do that. The setting time takes much longer and if you aren’t careful and the fridge is opened very much, you have nasty quickly.

      Still, look at the amount of time in the fridge. Worthy of the name.

      This recipe is really close to the one I grew up on. The recipe from Clancy’s is an adaptation of that. I think they added the baking for the people who would say “It has raw egg yolks, so would need to be baked.”