Lemon Icebox Pie

Lemon Icebox Pie

Okay, so you’re probably wondering what lemon icebox pie is. Traditionally, icebox pies are remnants of hot Southern summers when, with no air-conditioning to cool off, you would want a pie that can do it instead. Icebox pies may still be baked, but they require some time to set in the fridge or freezer, producing a chilly and sweet treat.

This lemon icebox pie is a perfect example. It does still require some baking, but it’s incredibly easy to whip up and make ahead. The sweetness of the pie is balanced by a tart blueberry topping. I rarely eat desserts that aren’t chocolate, but I can’t keep my hands off of this one. Enjoy!


For the pie:

  • 14 graham crackers
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 6 tablespoons melted butter
  • 28 ounces condensed milk
  • 1 1/4 cups lemon juice
  • 8 large egg yolks
  • Zest from 2 lemons

For the blueberry topping:

  • 3 cups fresh blueberries
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice


First, crush the graham crackers into fine crumbs with the sugar and salt. Add the warm butter, and combine until the mixture holds its shape. Press the crust into a 9-inch pie pan. Set aside.

Next, preheat the oven to 320 F. To make the filling, mix the condensed milk with the lemon juice and set aside. Combine the egg yolks and lemon zest. Stir until pale and well combined, and then add the condensed milk and lemon juice mixture. Pour into the prepared pie pan, and bake for 25-30 minutes. The pie should be softly set, but should still jiggle a bit.

Remove from the oven and cool. Cover the pan, and let it set in the freezer for 6-12 hours.

To make the blueberry topping, mix the blueberries, vanilla, sugar, and lemon juice in a large saucepan. Add 1 cup water and bring to a boil, stirring occasionally. Simmer for 15 minutes, or until it begins to thicken. Cool before serving on top of the lemon icebox pie.

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