Lemon Icebox Pie is a creamy chilled, tangy filling in a graham cracker crust. This classic no-bake dessert is very easy to make with a few ingredients.
Enjoy during the summer or winter season. Perfect for any occasion.
DISCLOSURE (NOT SPONSORED). I have NOT been paid to endorse any pictured product on this page. I purchased each product with my own cash. They are excellent ingredients that I enjoy using.
I used a store-bought graham cracker crust to make this pie. Saves time and tastes good.
The store-bought graham cracker crust comes with a plastic lid (pictured above).
I sealed together edges of the aluminum pan and plastic lid before placing pie in the refrigerator to chill.
This is my chilled Lemon Icebox Pie… before removing the plastic lid.
My new favorite kitchen gadget is the Lemon-Lime Squeezer.
I’ve always squeezed lemons and limes by hand… until I saw someone on YouTube use a Lemon-Lime Squeezer. Rushed out to buy one the next day! It’s my new favorite kitchen gadget.
Very easy to use. Simply slice a fresh lemon (or lime) in half. Place one slice, pulp side down in the gadget and squeeze out fresh lemon juice.
Although it “catches” the seeds so they don’t drop into the juice, some small seeds will slip through. Thankfully, they’re easily removed with a spoon.
Helpful Tips For Beginners: How To Read & Follow Any Recipe
Reading a recipe is an important life skill that requires knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and what type of equipment to use.
The following tips will help beginners or experienced cooks use a recipe to create a delicious dish.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe from start to finish. Visualize doing each step which will help you follow each step.
If you see ingredient that you and your family don’t use for whatever reason, try a substitute or omit the ingredient.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as walnuts, chopped (measure whole walnuts and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written that way in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized, use each ingredient and complete each step. Nothing is overlooked.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be helpful the next time you make the recipe.
Lemon Icebox Pie
- 3 large lemons 1/2 to 1 cup fresh lemon juice
- 3 tablespoons lemon zest from about 3 lemons optional
- 2 cans (14 ounces each) sweetened condensed milk
- 1 teaspoon lemon extract OR vanilla extract optional
- 1/2 cup Cool Whip optional
- 1 standard graham cracker crust store-bought or homemade
- 3 lemon slices for garnish optional
- BEFORE juicing a lemon, cut 3 thin slices to garnish pie (if using).
- Next, grate all 3 lemons to make lemon zest (if using).
- Next, juice lemons to make lemon juice (remove seeds).
- In a medium size bowl, add 1/2 cup of lemon juice (minus seeds), lemon zest (if using), two cans of sweetened condensed milk, and lemon extract or vanilla extract (if using). Stir until evenly combined with a large mixing spoon.
- Taste a sample. Add 2 more tablespoons of lemon juice if desired. Taste again. Repeat until satisfied with sweet-tart taste.
- Stir in 1/4 cup of Cool Whip to lighten texture (optional)
- Remove plastic lid from store-bought graham cracker crust and wipe clean. Set aside.
- Pour in lemon pie filling. Garnish center of pie with 3 lemon slices (optional).
- Seal edges of aluminum pan over edges of plastic lid.
- Refrigerate pie until chilled (1-2 hours). For faster chilling, place pie in freezer for 45 minutes to 1 hour or until pie is firmly chilled.
- Serve each slice with a lemon wedge (optional).