With its classic graham cracker crust, creamy lemon filling, and dollops of whipped cream, this Lemon Icebox Pie is the refreshing summer treat you've been waiting for. While it's cool and refreshing for summer cook outs, it goes great with your fall and winter casseroles. It takes no time to make but plan ahead, it needs to refrigerate for about 4 hours.

Slices of Lemon Icebox PiePhoto byEasy Southern Desserts

Perfectly Sweet and Tart Lemon Pie

This Lemon Icebox Pie is one of my secret weapon desserts. Whenever I really want to impress my guests or at a party, I know this pie with tart lemons will win over everyone—not just the lemon lovers.

The homemade graham cracker crust is firm and buttery, while the creamy filling is made with just eggs, condensed milk and lemon juice. It has enough structure that you can easily slice it and it has the perfect combination of sweetness and fresh lemon juice for punchy flavor.

This combination of sweet and tart make it the perfect dessert for both a seafood boil or a heavier dinner casserole. And don't forget it around the holidays, it's a nice option to serve with typical holiday pies.

This starts with an easy to make homemade graham cracker crust, or you can use a purchased one. Bake it if you want the crumbs to stay in place, it will caramelize the sugars in the crust. However, they will still stay in place if you put the crust in the fridge for 30 minutes.

Lemon Icebox PiePhoto byEasy Southern Desserts

Making this with graham crackers gives it an almost Key Lime Pie or cheesecake feel, but you can absolutely use another kind of pie crust if you prefer. Try using vanilla wafers like I did with this berry cream cheese pie.

I like to save some of the condensed milk you use for the filling and add it to the whipped cream topping rather than sugar. It provides for a smooth topping that transitions perfectly with the filling.

What You'll Need:

Pie Crust

• 1 ½ cups graham cracker crumbs 12 crackers
• 6 tablespoons butter melted
• 3 tablespoons sugar
• ⅛ teaspoon salt

Lemon FIlling

• 28 ounces sweetened condensed milk 2 cans, divided
• 3 egg yolks
• ¾ cup lemon juice plus 2 tablespoons, 5–6 lemons
• 1 cup heavy cream
• ½ teaspoon vanilla

Get the Recipe at Easy Southern Desserts

More Lemon Dessert You'll Love to Try

• These lemon pistachio bars are my husbands favorite
• I love the glaze that seeps into this lemon poppy seed bread
• Brighten up breakfast with lemon glazed scones
• Impress your family with a lemon blueberry cake