5.0 from 51 votes
Easy Lemon Pie with Condensed Milk (Lemon Icebox Pie)
This easy lemon pie with condensed milk (a.k.a. lemon icebox pie) has a creamy sweet and tangy filling, crumbly cookie crust, and whipped cream topping. It is easy to prepare and super delish, making the best lemon pie ever on a hot summer day!
Prep Time
20 mins
Cook Time
20 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 (plus 3 tablespoons) unsalted butter melted
For the Filling:
- 9 large egg yolks at room temperature
- 3 cans sweetened condensed milk 14 oz or 396 g each
- 1 ½ cups fresh lemon juice preferably Meyer lemons
- 1 tablespoon fresh lemon zest
For the Topping:
- 1 cup heavy whipping cream chilled
- 2 tablespoons confectionary sugar
- ½ teaspoon pure vanilla extract
- 1 sliced lemon
Instructions
- 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!
Cup of Yum
Notes
- How to Store Lemon Pie
- Store this lemon pie with condensed milk, covered, in the fridge for up to 5 days.
- Easy freezer recipe: You may freeze for up to 3 months (preferably without the whipped cream topping) but be aware that this may alter the creamy consistency of the filling just a little. Thaw it in the fridge!
Nutrition Information
Calories
478kcal
(24%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
37g
(57%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Cholesterol
300mg
(100%)
Sodium
210mg
(9%)
Potassium
150mg
(4%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
1131IU
(23%)
Vitamin C
19mg
(21%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
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.