Easy lemon ice cream box pie recipe

Easy lemon ice cream box pie recipe

Will Dickey

Want to know why lemon ice cream pie is the best? cake recipe? Since it’s meant to be eaten cold, it’s easy to sneak a slice out of the fridge when no one is looking! Like its tangy lemon-lime pie cousin, this bake-and-chill dessert is extremely easy, making it great for aspiring bakers. It’s the perfect dessert to take to any summer cookout.

Why is it called lemon icebox pie?

Good question! Back in the day, before people had power, refrigerators were literally insulated boxes that kept food cold with a block of ice. Hence the old-fashioned name for a refrigerator is a cool box! The cold temperature is key to setting this custardy pie right and straight from the fridge is the perfect way to eat it.

How long do you keep lemon ice cream pie in the fridge?

Because this recipe is made with an egg-based custard that has been fried to thicken the filling, this pie really only needs about 2 hours in the refrigerator to set and cool. If you want to prepare this further in advance, you can make it a day in advance and sprinkle with fresh whipped cream just before serving.

Do I have to use fresh lemons for this recipe?

While it’s technically fine to use store-bought lemon juice, this pie will taste so much better with freshly squeezed lemon juice! This recipe calls for 1 tablespoon of lemon zest, but go ahead and grate all the lemons before squeezing them. The zest can be stored in a jar for about a week and can be stirred into cake batter, salad dressings, and marinades to add a hint of citrus flavor.

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Preparation time:





Total time:





For the crust:

1 1/2 c.

Graham cracker crumbs

7 tbsp.

salted butter, melted

For the filling:


14 oz. cans of sweetened condensed milk


fresh lemon juice (from about 6 lemons)

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  1. For the crust: Preheat the oven to 350°. Combine the cracker crumbs, sugar, and butter in a medium bowl. Mix with a fork until the crumbs are well coated and stick together when squeezed. Press the mixture into the bottom and down the sides of a 9-inch pie plate. Bake until cooked through, about 10 minutes. Set aside to cool slightly, about 10 minutes.
  2. For the filling: In a medium bowl, whisk together the condensed milk, lemon juice, egg yolks and lemon zest. Pour the filling into the crust and bake until the center is firm but still wobbly, about 15 minutes. Let cool for 30 minutes, then refrigerate until cool, about 2 hours.
  3. Before serving, beat the heavy cream, icing sugar and vanilla in a large bowl with a mixer on medium speed to soft peaks. Spoon on the center of the cake and serve.

Do you want to save a step? Skip the homemade whipped cream and use your favorite store-bought whipped topping instead!

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