This old-fashioned lemon icebox pie made with sweetened condensed milk is a classic you’ll return to again and again. This version—Eagle Brand-style, with egg yolks (no cream cheese)—yields a silky, custard-like lemon filling. It’s the same simple recipe my father taught me years ago and is perfect for anyone who loves bright, tart lemon desserts.
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For more refreshing desserts, try recipes such as Strawberry Banana Sorbet, Brown Butter Peach Tart, or Mango Popsicles.
Eagle Brand Lemon Icebox Pie with Condensed Milk
I still remember watching my father make this lemon icebox pie when I was a child at my grandmother’s house in Sandusky, Ohio. The memory of him separating eggs and explaining how the pie sets in the refrigerator—“the icebox”—stuck with me. That simple combination of egg yolks, lemon juice, and sweetened condensed milk poured into a graham-cracker crust created a dessert that was unbelievably good and surprisingly easy.
My version includes a small update from my dad’s strictly no-bake version: a brief bake to help the egg yolks set. The oven time is short, and the pie remains quick and straightforward to prepare.
Is this a No Bake Lemon Icebox Pie Recipe?
Traditionally, an icebox pie sets entirely in the refrigerator without baking. In this recipe we briefly bake the assembled pie to ensure the egg yolks are set, then chill it in the fridge to finish. The short bake step keeps the process fast while providing a smooth, stable filling.
Why is it Called an Icebox Pie?
The name comes from the traditional method of letting the pie set in the refrigerator—commonly called the “icebox.” Even with a brief oven bake, the refrigerator remains essential to finish and chill this lemon pie, much like icebox cakes and other chilled desserts.
Recipe for Lemon Icebox Pie with Condensed Milk
The secret to this easy lemon pie is sweetened condensed milk. Eagle Brand is a popular choice, but any sweetened condensed milk will work—even coconut condensed milk for a dairy-free option. The condensed milk combines with lemon and egg yolks to form a creamy filling similar to key lime pie.
Condensed milk is milk reduced and sweetened to a thick texture that binds the filling and adds a lightly caramelized flavor. Combined with fresh lemon juice and zest, it creates a perfectly balanced dessert.
Old Fashioned Lemon Icebox Pie Ingredients
To make this pie you’ll need the following:
- Fresh lemon juice and zest for bright, citrus flavor.
- Egg yolks to enrich and help set the filling—bring to room temperature before mixing.
- Sweetened condensed milk for the creamy, sweet base.
- Graham cracker crumbs for a buttery crust—use premade crumbs or crush whole crackers.
- Salted butter (melted) to bind and flavor the crust.
- Brown sugar for a hint of caramel in the crust.
- Cinnamon (optional) to add warmth to the crust.
This same lemon filling also works beautifully in Lemon Bars with a graham-cracker crust.
I like to serve this pie with a dollop of whipped cream for contrast. For whipped cream you’ll need heavy cream, powdered sugar, and vanilla extract.
Equipment
A 9-inch deep-dish pie or tart pan (preferably one with a removable bottom) is the most useful tool for this recipe. A removable-bottom pan makes it easy to release and slice the pie cleanly, but any similar pan with at least 1.5-inch sides will work. You’ll also need mixing bowls, a whisk, and a zester.
Instructions
Here’s a concise overview of the process; follow the recipe card for exact measurements and times.
Whisk lemon juice, sweetened condensed milk, and a pinch of salt in a large bowl. Stir in the room-temperature egg yolks until smooth.
Zest lemon into the filling and mix thoroughly to distribute the bright lemon oils.
Press the graham-cracker crust into a 9-inch deep-dish pan, pour the filling into the crust, and bake briefly until the filling is just set.
Chill the pie in the refrigerator for several hours or overnight. Top with whipped cream before serving.
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
📖 Recipe
Old Fashioned Lemon Icebox Pie with Condensed Milk
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs (about 12 full sheets)
- 6 tablespoons salted butter, melted
- ¼ cup packed brown sugar
- ¼ teaspoon ground cinnamon (optional)
Lemon Pie Filling
- 2 (14-oz) cans sweetened condensed milk
- 4 large egg yolks, room temperature
- 1 teaspoon lemon zest
- Juice of 5 medium lemons (about ¾–1 cup)
- Pinch of salt
Whipped Cream (Optional)
- 1 cup cold heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 325°F. If using a removable-bottom pan, line the bottom with parchment.
- Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press the mixture into a 9-inch deep-dish pie pan, using the bottom of a cup or jar to compact it. Set aside.
- In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, pinch of salt, and egg yolks until smooth.
- Pour the filling into the prepared crust and bake for about 20 minutes, or until the filling is just set (it should wiggle slightly in the center).
- Chill the pie in the refrigerator, loosely covered, for at least 6 hours or overnight to fully set.
- To make whipped cream, combine cold heavy cream, powdered sugar, and vanilla in a bowl or mixer and whip until soft peaks form. Serve the pie topped with whipped cream.
Notes
Graham cracker crumbs: Crush crackers in a sealed bag with a rolling pin or use a food processor. You can also buy pre-crushed crumbs.
Pan: A tart pan or deep-dish pie pan with a removable bottom makes serving easier, but any 9-inch pan with at least 1.5-inch sides will work.
Nutrition
Serving: 1 slice | Calories: 264 kcal | Carbohydrates: 21 g | Protein: 3 g | Fat: 19 g
This lemon icebox pie was shared as part of a Juneteenth Cookout series celebrating Black food traditions and the role of recipes passed down through families. Happy Juneteenth!
