This Classic Southern Lemon Icebox Pie is a true embodiment of Southern hospitality and sunshine on a plate. The creamy, tangy filling is cradled by a sweet, buttery graham cracker crust, then topped with clouds of whipped cream. It’s a dessert that’s both nostalgic and refreshing, making any gathering feel a little more special. Whether you’re staying cool on a humid summer day or searching for the perfect make-ahead treat that wows a crowd, this pie delivers that irresistible combination of bright lemon zing and comforting richness all in one elegant slice.

Classic Southern Lemon Icebox Pie Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Classic Southern Lemon Icebox Pie are beautifully simple, but each one plays a crucial role. You’ll taste the sunny punch of real lemon, the mellow sweetness of condensed milk, and that irresistible crunch of the homemade crust—all coming together for pie perfection.

Graham cracker crumbs: Lend that unmistakable sweet, crumbly foundation while soaking up the buttery goodness for the perfect crust.
Granulated sugar: Adds just the right touch of sweetness to enhance both the crust and the filling.
Unsalted butter (melted): Binds the crumbs together and imparts a rich flavor; always use unsalted so you control the balance.
Sweetened condensed milk: The star of the filling, creating a creamy texture and a gentle sweetness that’s never too much.
Large egg yolks: Give the filling its silky thickness and signature custardy consistency.
Fresh lemon juice: The real deal is essential—bottled just won’t deliver that vibrant, fresh citrus tang.
Lemon zest: Adds concentrated lemon flavor and a burst of sunny color, making the pie pop.
Heavy whipping cream: Whips up into a luscious, billowy topping that perfectly balances the tartness below.
Powdered sugar: Lightly sweetens the whipped cream without any graininess.
Vanilla extract: Adds a gentle note of warmth and rounds out the flavors in the topping.

How to Make Classic Southern Lemon Icebox Pie

Step 1: Prep and Bake the Crust

Begin by preheating your oven to 350°F (175°C). In a medium mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter. The mixture should look like wet sand—trust your hands here! Press it evenly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for about 8 minutes, until it’s lightly golden and set. Let it cool slightly while you move on to the luscious lemon filling.

Step 2: Mix Up the Magical Filling

In a clean bowl, whisk together the sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest. Take a moment to inhale that amazing lemon aroma! Keep whisking until the mixture is completely smooth and everything is dreamily blended. This step is where a splash more zest can be added if you’re after a punchier lemon flavor.

Step 3: Fill and Bake

Pour the silky filling into your still-warm crust, smoothing the top with a spatula. The pie will bake for about 15 to 18 minutes—you’re looking for a set filling with just the slightest jiggle in the center. Don’t overbake, as the pie will finish setting as it cools.

Step 4: Cool and Chill

Once out of the oven, allow the pie to cool on a rack at room temperature for at least 30 minutes. Then, cover and transfer it to the fridge for a minimum of 4 hours (overnight is even better!). This crucial step allows the filling to develop its classic, creamy texture that’s key to Classic Southern Lemon Icebox Pie.

Step 5: Whip and Top

Just before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe your clouds of whipped cream over the chilled pie. For a finishing touch, sprinkle with extra lemon zest or garnish with lemon slices if you like—a hint to guests of the citrus magic awaiting inside!

How to Serve Classic Southern Lemon Icebox Pie

Garnishes

Crowning your Classic Southern Lemon Icebox Pie with the right garnish elevates its elegance and flavor. Fresh lemon zest or twisty lemon curls bring instant brightness, while a few thin lemon slices nestled on top create a beautiful, sunshine-inspired presentation. If you’re feeling extra fancy, a sprinkle of crushed graham crackers or a few edible flowers can add even more charm.

Side Dishes

Although Classic Southern Lemon Icebox Pie is the star of any spread, it pairs deliciously with other light sides. Serve it alongside fresh seasonal berries—think blueberries, raspberries, or strawberries—to play up the pie’s summery notes. A crisp iced tea or a mellow cup of coffee also complements those zesty, creamy flavors perfectly.

Creative Ways to Present

Don’t be afraid to get playful with your presentation! Individual mini pies baked in small tart pans are fantastic for parties or outdoor picnics. Layer cubes of pie, whipped cream, and berries into parfait glasses for a fun deconstructed twist. Or try baking the filling in jars for a delightful, portable dessert on the go—guaranteed to make your Classic Southern Lemon Icebox Pie the talk of the table.

Make Ahead and Storage

Storing Leftovers

Simply cover the remaining pie with plastic wrap or aluminum foil and keep it refrigerated. The pie stays silky, fresh, and delicious for up to 3 days. Be sure to store any leftover whipped cream separately if you didn’t spread it all on at once—it will keep its fluffiness longer.

Freezing

Classic Southern Lemon Icebox Pie can absolutely be frozen for future dessert cravings! Once the pie is completely cool and set (skip adding the whipped cream until serving), wrap it tightly in plastic wrap and then in a layer of foil. Freeze for up to one month. Thaw overnight in the refrigerator before topping and serving; the texture may be slightly softer, but the flavor remains bright and irresistible.

Reheating

There’s no need to reheat this pie—part of its charm is how wonderfully cool and refreshing it is! However, if you like the idea of a just-warmed slice, pop an individual piece (without whipped cream) into the microwave for 10-15 seconds. But really, Classic Southern Lemon Icebox Pie is best served straight from the fridge, in all its chilly, creamy glory.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice can be convenient in a pinch, nothing compares to the vibrant flavor and aroma of freshly squeezed lemons. For the true Classic Southern Lemon Icebox Pie experience, stick with the fresh stuff—it’s worth it!

Is it safe to eat the egg yolks in the filling?

Absolutely! The pie filling is baked in the oven, which cooks the egg yolks thoroughly and creates that iconic, custardy texture. Just be sure to follow the bake times and not rush this crucial step.

Can I make this pie ahead of time?

This pie is a dream for entertaining because it actually improves in flavor and texture as it chills. Make it up to 2 days ahead, keep it covered in the fridge, and wait to add the whipped cream until you’re almost ready to serve for the best results.

How do I keep my whipped cream from deflating?

Chill your bowl and beaters before whipping, and stop as soon as soft peaks form. Adding powdered sugar helps stabilize the cream. If making ahead, pipe or spread your whipped cream close to serving time to keep it billowy and gorgeous.

What size pie dish should I use?

A standard 9-inch pie dish is perfect for Classic Southern Lemon Icebox Pie. Be sure to press the crust firmly up the sides for a sturdy base that holds every creamy bite together. For smaller servings, you can also use mini tart pans or glass jars for fun, single-serve portions.

Final Thoughts

If you haven’t fallen head over heels for this Classic Southern Lemon Icebox Pie yet, now’s the time! It’s the kind of dessert that becomes an instant family favorite, whether you’re serving it up on a sultry summer porch or as a bright note at your next celebration. Give it a try—bright, easy, and outrageously delicious, this pie may just become your new signature treat!

Classic Southern Lemon Icebox Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 18 reviews

Author: admin
Total Time: 4 hours 40 minutes (including chilling)
Yield: 8 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the bright, tangy flavors of a Classic Southern Lemon Icebox Pie. This refreshing dessert features a zesty lemon filling nestled in a buttery graham cracker crust, topped with billowy whipped cream.

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

1 (14-ounce) can sweetened condensed milk
4 large egg yolks
½ cup fresh lemon juice (about 3–4 lemons)
1 tablespoon lemon zest

For the topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C).
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake for 8 minutes.
Make the filling: Whisk together condensed milk, egg yolks, lemon juice, and zest. Pour into the crust and bake for 15–18 minutes.
Chill: Let the pie cool, then refrigerate for at least 4 hours.
Prepare the topping: Whip cream, sugar, and vanilla until soft peaks form. Spread over the pie.
Serve: Garnish with lemon zest or slices before serving.