Lemonade in a Pie Pan

Every August my grandmother kept a lemon pie chilling in the fridge for the neighborhood kids, and the icy, tangy slices we ate on the back steps are a sweet memory in the story behind my little kitchen.

This refreshing summer icebox lemon pie has a crisp graham crust, a cool lemon filling, and a light cloud of cream on top. One frosty bite and you will feel the heat slip away.

Why This Pie Is Made for Summer

This lemon pie recipe with condensed milk bakes for only 15 minutes, then spends the rest of its time chilling or freezing into a refreshing icebox lemon pie. It also works as a no bake lemon pie if you skip the oven, and many readers call it the top rated best lemon pie ever for beating the heat.

If you love lemon pie filling recipes that taste like a cold glass of lemonade, this one is a keeper. For a baked treat the next day, my old fashioned lemon cake made from scratch is a lovely partner.

Gather the Summer Staples

For the crust:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 1 pinch fine salt

For the filling:

• 1 can (14 oz) sweetened condensed milk
• 4 large egg yolks, at room temperature
• 1/2 cup fresh lemon juice (3 to 4 lemons)
• 1 tablespoon lemon zest, finely grated
• 1 teaspoon fresh mint, finely chopped (optional)

For the topping:

• 1 cup cold heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup fresh blueberries
• Thin lemon slices and mint leaves, for garnish

Bake, Freeze, and Serve

STEP 1

Heat the oven to 350°F and stir the graham crumbs, melted butter, sugar, and salt until the mixture feels like damp sand.

STEP 2

Press the crumbs firmly into a 9 inch pie dish, bake for 8 minutes until lightly golden, and let it cool slightly.

STEP 3

Whisk the egg yolks and lemon zest for 2 minutes until pale and thick.

STEP 4

Stir in the condensed milk until smooth, then pour in the lemon juice slowly and stir in the chopped mint if using.

STEP 5

Pour the filling into the crust and bake for 15 minutes until the edges are set and the center still wobbles gently.

STEP 6

Cool on a rack for 30 minutes, then chill for at least 4 hours, or freeze for 2 hours for a frosty slice.

STEP 7

Whip the cold cream with powdered sugar and vanilla to soft peaks, spread it over the pie, and top with blueberries, lemon slices, and mint.

Summer Twists and Serving Ideas

• Skip the oven for a no bake lemon pie by chilling the filling in the crust overnight, using 2 yolks gently warmed on the stove for safety.
• Pile on fresh blueberries for a bright blueberry lemon pie that looks gorgeous at picnics.
• Freeze individual slices on a tray for frosty lemon pie bites on the hottest days.
• Spread 1/2 cup canned lemon pie filling under the cream for a shortcut with extra tang.
• Serve each slice with a wedge of my foolproof homemade lemon cake and a tall glass of iced tea.

Refreshing Summer Icebox Lemon Pie

This refreshing summer icebox lemon pie features a crisp buttery graham cracker crust, a cool and creamy lemon filling, and a cloud of homemade whipped cream. Finished with fresh blueberries, lemon slices, and mint, this chilled dessert tastes like a frosty glass of lemonade on a hot summer day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 23 minutes mins

Cooling and Chilling Time 4 hours hrs 10 minutes mins

Total Time 4 hours hrs 53 minutes mins

Servings: 8 slices

Course: Dessert, Pie

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs approximately 10 full sheets, finely crushed
• 6 tbsp unsalted butter melted
• 3 tbsp granulated sugar
• 1 pinch fine salt

Creamy Lemon Filling

• 1 can (14 oz) sweetened condensed milk
• 4 large egg yolks at room temperature
• 1/2 cup fresh lemon juice from approximately 3 to 4 lemons
• 1 tbsp lemon zest finely grated
• 1 tsp fresh mint finely chopped, optional

Whipped Cream and Garnish

• 1 cup heavy cream cold
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 cup fresh blueberries for topping
• lemon slices thinly sliced, for garnish
• fresh mint leaves for garnish

Equipment

• 9-inch Pie Dish
• Mixing bowls
• Whisk
• Measuring Cups and Spoons
• Electric Mixer or Hand Whisk
• Wire Cooling Rack
• Zester
• Citrus juicer

Method

 

1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the mixture resembles damp sand.
2. Press the crumb mixture firmly and evenly into the bottom and sides of a 9-inch pie dish. Bake for 8 minutes until lightly golden. Remove from the oven and let the crust cool slightly.
3. In a mixing bowl, whisk the egg yolks and finely grated lemon zest for approximately 2 minutes until the mixture becomes pale and slightly thickened.
4. Add the sweetened condensed milk and stir until smooth. Gradually pour in the fresh lemon juice, mixing until the filling thickens. Stir in the finely chopped mint if desired.
5. Pour the lemon filling into the prepared graham cracker crust and spread evenly. Bake at 350°F (175°C) for approximately 15 minutes, until the edges are set and the center still has a gentle wobble.
6. Remove the pie from the oven and cool on a wire rack for 30 minutes. Refrigerate for at least 4 hours until fully chilled and set. Alternatively, freeze for approximately 2 hours for a firmer, frosty texture.
7. Beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the chilled pie. Decorate with fresh blueberries, thin lemon slices, and fresh mint leaves before serving.

Notes

For a no-bake variation, use a prepared graham cracker crust and a safely cooked lemon filling. Do not use raw egg yolks in an unbaked filling; heat the egg mixture to a safe temperature using a reliable recipe. For an extra-frosty dessert, freeze the pie for 2 to 3 hours and allow it to sit at room temperature for approximately 5 minutes before slicing. Keep refrigerated until serving. Store loosely covered in the refrigerator for up to 4 days. For longer storage, freeze the pie without whipped cream or fresh fruit toppings, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator and decorate before serving. Add fresh blueberries just before serving to keep them plump and prevent their juices from discoloring the cream.

Pro Tips

• Chill your serving plates for 15 minutes so each slice stays cool in the summer heat.
• Zest the lemons before juicing, because a squeezed lemon is almost impossible to zest.
• Use fresh lemon juice, since bottled juice tastes flat and can weaken the set.
• Keep the pie in the fridge until just before serving, since the filling softens quickly outdoors.
• Use a hot, dry knife and wipe it between cuts for clean slices.
• Add the berries right before serving so they stay plump and their juices do not bleed.

FAQs

Can I serve this pie frozen?
Yes, freeze it for 2 to 3 hours for a firm, ice cream style slice. Let it sit at room temperature for 5 minutes before cutting.

How long does this pie keep in the fridge?
Covered loosely, it stays fresh for up to 4 days. The crust is crispest within the first 2 days.

Can I freeze the whole pie?
Absolutely, freeze it without the cream and berries, wrapped tightly, for up to 2 months. Thaw it overnight in the fridge and add fresh toppings. For another lemon bake, try my authentic southern lemon cake.

How long can it sit out at a picnic?
Keep it chilled and serve it within 1 to 2 hours of taking it out of the cooler. The filling contains dairy and eggs, so it is best kept cold.

Can I use canned lemon pie filling instead of fresh juice?
It works well as a topping or thin layer, and many canned lemon pie filling recipes make a handy shortcut. Fresh juice still gives the brightest flavor in the baked filling.

A Cool Slice to Share

I hope this pie keeps your summer days sweet and your table full of happy faces. Make it ahead, keep it cold, and enjoy every refreshing bite. And when you crave more citrus, my simple classic lemon cake and rich buttery lemon cake are always waiting for you.

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