Old Fashioned Lemon Icebox Pie

Recipe by: Jessica Tribble

A classic old-fashioned lemon icebox pie is a delightful and refreshing dessert that harkens back to simpler times.

Make This Recipe

Crust

1 1/2 cups graham cracker crumbs

1/4 cup brown sugar

6 tbsp salted butter, melted

Lemon Filling

2 cans (14 oz each) sweetened condensed milk

1 cup lemon juice

Zest of one whole lemon

4 Eggland's Best eggs, large (yolks only)

Topping

Whipped topping

Additional lemon zest

Fresh lemon slices

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Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
In a bowl, mix together graham cracker crumbs, brown sugar, and melted butter until well combined.
Press the mixture into the bottom and up the sides of a 9-inch pie plate or springform pan. Bake the crust in the preheated oven for 8 minutes. Remove from oven and let it cool.
In a mixing bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until thoroughly combined.
Pour the filling into the cooled pre-baked crust.
Return the pie to the oven and bake at 325 degrees Fahrenheit for 20-25 minutes, until the edges are set and the center has a slight jiggle.
Remove from the oven and allow to cool to room temperature, then refrigerate overnight to set completely.
Before serving, top the pie with whipped topping, additional lemon zest, and fresh lemon slices for garnish.