Lemon Ice Box Pie was a holiday staple in my house growing up. It never lasted long, especially since my dad and my brother were known to indulge in a slice (or two) for a midnight snack. I learned to never wait on a slice, because there may not be any left when I went back.
Now that my kids have been introduced to it, it has become a regular request. I made two (um, four pies) for this Thanksgiving, so let me show you how (and why there ended up being four).
Lemon Ice Box Pie is a no-bake pie which is super easy to make and only has four ingredients:
- 1 9in graham cracker crust
- 3 egg yolks
- 1/2 – 3/4 cup lemon juice
- 1 can sweetened condensed milk
Directions:
Beat together 3 egg yolks and 1 can of sweetened condensed milk. (And remember, egg yolks ONLY. Or you may find yourself in Walmart at 4pm the day before Thanksgiving buying more ingredients and having to settle for an off brand you have never tried….just saying.)
Add 1/2 cup to 3/4 cup lemon juice to the egg mixture and beat for 2 minutes. The amount of lemon juice really depends on how “lemony” your family would prefer. We like the stronger lemon, so I always add the extra.
After everything is all mixed together, simply pour it in a graham cracker crust. Cover it and place it in the refrigerator until it is set, typically over night.
This is a great pie to make ahead of time.
One thing I would mention is that lemon ice box pie is what I would call a soft-set pie. It does not set stiff like a baked lemon pie. I made two (real) pies this year and one came out set like the picture below and the other one did not. It all tastes the same. One just may not be as pretty as another one.
Okay, so remember I said I actually made 4 pies. The first two I made with the whole eggs because my brain was already on vacation. But here’s the amazing part, they did not go to waste! The pies tasted the same; however, the ones with the whole eggs were more like a pudding.
So if you forget, just grab a spoon and go to town!
If you are looking for more dessert ideas for the holidays, check out these recipes that were a part of the Virtual Cookie Exchange I participated in during November.
I will also have a recipe posted soon for my mother-in-law’s amazing Pecan Pie!
Lemon Ice Box Pie
Ingredients
- 1 can sweetened condensed milk
- 3 egg yolks
- 1/2 -3/4 cups lemon juice (to taste)
- 1 graham cracker crust
Instructions
- Beat together egg yolks and sweetened condensed milk.
- Add lemon juice and beat together for 2 minutes.
- Pour into the graham cracker crust.
- Chill in the refrigerator until set.
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Do you worry about the uncooked eggs being in this recipe? This is my Mother’s exact recipe; however, I’ve been afraid to make it because of the raw egg yolks!
I believe the lemon juice cooks the eggs & when you add it you should be ready to beat it or you’ll get scrambled eggs!
Gigi, from what I understand the lemon juice takes care of the eggs. I’ve been eating this all my life and have never gotten sick.
My grandmother made this same recipe. When I was a kid I asked her about eating the raw eggs and she told me, “the acid in the lemon cooks the eggs.” I never knew if that was true or not.
This was my grandmothers recipe. She always had them ready for us at Christmas. She would use the egg whites and make meringue for the top. Place the pie in the freezer for an hour and it makes it even better.
Darlene, Great tip!
Its RAW eggs refrigerated! Omfg NO!
The acid in the lemon juice takes care of the eggs. In my 47 years, no one in my family has gotten sick when eating this, so I feel safe eating & sharing this recipe. I understand if you do not feel the same.
I put mine in the Oven on 250 * for about 30 minutes. (WHY?) I don’t know. That’s what my Mother did🤣 I also keep mine in the Freezer and eat it while it’s Frozen or let it sit out about 10 minutes to soften it up.