Lemon Icebox Pie

Lemon Icebox Pie

If you live in the deep south and have ever attended a covered dish supper or a church social, I’m sure you’ve encountered a lemon icebox pie. Similar to key lime pie, this dessert shares common ingredients with its cousin. There is nothing original about this recipe so I can’t claim creative rights. I’m sure every mother and grandmother in the south has a recipe similar to this one.

There are two schools of thought when it comes to lemon icebox pie…meringue or whipped cream as the topping. People in other parts of the country refer to this dessert as lemon meringue pie and I would agree that meringue may be the more traditional topping. However, I prefer whipped cream and after following Trace’s key lime pie recipe and mixing sour cream with whipped cream,  this will always be my topping of choice for this pie. As I mentioned in that post, depending on how much you like and how you apply it, you may want to consider doubling the topping part of the recipe, especially if you pipe the topping onto the pie.

This pie could not be easier to make and will delight your family or friends at the end of a picnic or barbeque. This Mississippi boy remembers this pie as the quintessential summer treat. If you need a quick and easy dessert, try this recipe.

Lemon Icebox Pie

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 6 to 8 servings

Lemon Icebox Pie


1 1/2 cups graham cracker crumbs

1/2 cup sugar

4 tablespoons butter, melted

2 14-ounce cans sweetened condensed milk

1 cup freshly squeezed lemon juice

1 teaspoon lemon zest

4 egg yolks

1/2 cup heavy cream

1/2 cup sour cream

2 tablespoons powdered sugar

6 thin lemon slices (for garnish)


1. Preheat oven to 375 degrees.

2. Mix graham crackers, sugar, and melted butter in bowl. Press firmly into pie pan. Bake for 15 to 20 minutes or until crust starts browning. Remove from oven and allow to cool. Reduce oven heat to 325 degrees.

3. Whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks. Pour mixture into cooled pie shell. Bake at 325 for 15 minutes. Remove from oven, cool completely, and refrigerate for 2 hours.

4. Whip heavy cream, sour cream, and powdered sugar with an electric mixer. Spread or pipe (with a pastry bag) cream mixture on cooled pie. Garnish with lemon slices. Serve chilled.

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Bill Harris

I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.

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Speak Your Mind

  1. Anonymous says

    Bill, I made this today for my girl friends on Friday. We are celebrating two of the lady’s birthdays with lunch and wine tasting at Wolf Mountain Vineyards and then coming over to my house for pie and a card party. Can’t wait to serve it and give my friend, Bill, the credit!

  2. says

    You should see my bottom lip right now – it’s pouting. :( I want one of these pies! My mother use to make the all of the time except she did the meringue version. I don’t care – whipping cream or meringue, the best parts of the pie is the lemon filling and the crust. Gorgeous pie!

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