Easy Lemon Pie with Condensed Milk (Lemon Icebox Pie)

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5 from 34 votes

This Easy Lemon Pie with Condensed Milk combines a crumbly cookie crust and a creamy lemon filling made from egg yolks, sweetened condensed milk, and fresh lemon juice. The pie sets after baking the crust and whipping up the filling, resulting in a tart yet smooth dessert. Topped with whipped cream and lemon slices, it offers a bright, refreshing dessert that can be chilled and served cold.

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Servings: 8

Calories: 478 kcal

Course: Dessert

Cuisine: American

Ingredients

For the Pie Crust:

2 ¾ cups cookie crumbs Lazzaroni amaretti cookie snaps, Maria cookies, Nilla wafers, or graham crackers. For a Gluten-free version, please use gluten-free cookies for the crust.
6 tablespoons granulated sugar
½ cup unsalted butter melted, plus 3 tablespoons

For the Filling:

9 egg at room temperature, large yolks
3 cans sweetened condensed milk 14 oz or 396 g each
1 ½ cups lemon juice preferably Meyer lemons, fresh
1 tablespoon lemon zest fresh

For the Topping:

1 cup heavy whipping cream chilled
2 tablespoons confectioners sugar
½ teaspoon vanilla extract pure
1 lemon sliced

Instructions

Cup of Yum

For the pie crust: Preheat the oven to 350º F (about 180º C). Grease a 10-inch (25.4 cm) non-stick springform pan pan with unsalted butter or lightly spray with a non-stick vegetable spray. Reserve! If using a standard pie pan or dish (9-inch), cut the recipe in half (ingredients) because the pie dish is not as deep as a springform pan. The baking time will be the same!
In a separate bowl, mix together the cookie crumbs, sugar, and melted butter. Press onto the bottom of the prepared pan, as well as up the sides (to a height of 1 inch or 2.5 cm).
Bake for approximately 10 minutes or until set. Remove from oven, place on wire rack and let cool down while the filling is being made.
For the filling: In an electric mixer with the whisk attachment, beat the egg yolks and the lemon zest at high speed until fluffy, about 5 minutes.
Then, add the condensed milk gradually, whipping until thick (4 minutes). Scrape down the sides of the bowl and then beat in the lime juice until fully incorporated.
Pour the filling over the crust and bake for about 15 minutes, or until the filling is set.
Remove from oven and place on a wire rack to cool. Once the baked pie has completely cooled, cover and refrigerate for at least 4 hours.
For the topping: In a large bowl of an electric mixer with the whisk attachment, beat the heavy whipping cream, sugar, and vanilla until stiff peaks form (the heavy cream, bowl, and whisk attachment must be very cold). To check the consistency, stop the mixer and lift the beaters out of the cream: firm peaks stand pertly!
Either pipe or place big dollops of whipped cream on top of the filling. Decorate the pie with sliced lemons and berries. Served chilled!

Notes

Store the pie covered in the refrigerator for up to 5 days to keep it fresh.
Freeze the pie without whipped cream topping for up to 3 months; thaw in the fridge before serving.
Use fresh Meyer lemons if possible for a sweeter lemon flavor in the filling.

Nutrition Information

Calories 478kcal (24%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 37g (57%) Saturated Fat 18g (90%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 13g (65%) Cholesterol 300mg (100%) Sodium 210mg (9%) Potassium 150mg (3%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 1131IU (23%) Vitamin C 19mg (21%) Calcium 80mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 478

% Daily Value*

Calories	478kcal	24%
Carbohydrates	32g	11%
Protein	7g	14%
Fat	37g	57%
Saturated Fat	18g	90%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	13g	65%
Cholesterol	300mg	100%
Sodium	210mg	9%
Potassium	150mg	3%
Fiber	1g	4%
Sugar	11g	22%
Vitamin A	1131IU	23%
Vitamin C	19mg	21%
Calcium	80mg	8%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.