I made this easy lemon pie (aka: lemon icebox pie) for the first time over the summer (okay, fine, the first couple of times) – and the bright citrus flavor is so fresh and summery! But even though lemons are available year-round, they do have an actual season – late fall through the winter. It’s really the perfect time of year for lemon pie! I’ve got sunshiii-iiine…on a cloudy daaayy….
And: it’s SO easy. Lemon pie only has a few ingredients and a short baking time – and then it just needs to chill (heh, heh, like chill chill) in the fridge for a couple of hours. It’s such a creamy, refreshingly tangy after-dinner treat!
Start with a simple graham cracker crust, (just graham cracker crumbs, melted butter, and sugar) and press it into the bottom and sides of your pie pan.
I use my measuring cup to pack the crust down, and it almost looks intentionally pretty on the sides!
Whisk up a can of sweetened condensed milk and a couple of eggs, then whisk in lemon juice and zest. Filling: complete!
Then it’s ready for the oven! The pie bakes for a quick 15 minutes, then just needs some time in the fridge.
This was my favorite of our Thanksgiving pies this year – I’m usually a traditionalist and I love pumpkin pie, but the sweet/tart balance in the lemon pie is so perfect, and I’m always scraping my plate with the edge of my fork in any graham cracker crust situation. Enjoy a bite of summery flavors this season!
Prep Time:
Yield:
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PinIngredients
For the crust:
- 8 whole graham crackers
- 4 Tablespoons butter, melted
- 1/4 cup sugar
For the filling:
- 1 (14 oz) can sweetened condensed milk
- 2 eggs
- 1/2 cup lemon juice (from about 3-4 lemons, depending on how large/juicy they are)
- 1 Tablespoon lemon zest
- Optional: whipped cream for serving
Instructions
- Preheat the oven to 350. Crush the graham crackers into crumbs (using the food processor or ye olde ziplock bag + rolling pin technique) and mix the crumbs with the melted butter and sugar. Press the mixture firmly into the bottom and sides of a 9″ pie plate to form the crust, and set aside.
- In a separate bowl, whisk the sweetened condensed milk and eggs together. Add the lemon juice and zest and whisk until the filling is thoroughly combined. Pour the filling into the crust and bake for 15 minutes. Cool the pie completely, then chill in the fridge.
- Serve with whipped cream if desired! (I’m the kind of person who drowns their pumpkin pie in whipped cream, but I personally don’t find that this pie needs it.)
Notes
This recipe is from Just Another Hang Up, and the only thing I changed was the crust – the filling is pure perfection!
This really is the ideal balance of lemony tartness and sweetness. Instead of being a heavy dessert it’s light and refreshing. I agree that it really doesn’t need whipped cream on top — you don’t want to dilute the lemony deliciousness.
Practically a palate-cleanser, more than a dessert, really… ;o)
I would just like you to know that you are killing me with this post. The “i don’t eat sugar” part of me is crying out in desperation for me to give up, give in… go big or go home… just make the pie!
That is all. Except I love you. That, too.
Yessss, think of me as the little devil on your shoulder!! ;o) Doooo itttt…. (In all seriousness, you could omit the added sugar in the crust…I can’t help you with the graham crackers or the sweetened condensed milk, though!!)
JP got home from Piegiving and announced he was South Beaching it. Which instantly makes me crave donuts. And I have been LONGING to make this and the coconut cream pie again…
It would be such a nice ladies’ luncheon pie (served after the obligatory chicken-salad-on-croissants), but it can totally hold it’s own again any other dessert.
We celebrated Pi Day with this pie. After her first bite, my 6-year-old shouted, “This is a MASTERPIECE!”
😂 best comment ever!!!