A short and easy recipe for lemon icebox pie.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.

  • In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.

Nutrition Facts

255.4 calories; protein 5.3g 11% DV; carbohydrates 35.9g 12% DV; fat 10.5g 16% DV; cholesterol 67.9mg 23% DV; sodium 166.6mg 7% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/21/2004
Me and my husband loved this recipe and ate the entire thing in one setting. I prepared it differently. I set the oven on 375 degrees. Mixed two egg yolks with the 14ounce can of Eagle sweetened condensed milk and 1/2 cup of lemon juice from freshly sqeezed lemons. I recommend tasting the mixture so it doesn't become too tart. Pour in a deep dish 9" graham cracker crust. Mix the two egg whites with 1/4 cup of sugar until they are fluffy. And smooth on the top of the mixture. Bake until the egg whites slightly brown. Place in the refrigerator overnight to give the filling time to set. Enjoy! Read More
(64)

Most helpful critical review

Rating: 1 stars
02/01/2010
This was really strange. It wasn't a pretty yellow color-- it looked more like a butterscotch or carmel pie. There was not enough filling for the pie crust so it was really flat. The taste was interesting but not very good. Read More
(2)
37 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
04/21/2004
Me and my husband loved this recipe and ate the entire thing in one setting. I prepared it differently. I set the oven on 375 degrees. Mixed two egg yolks with the 14ounce can of Eagle sweetened condensed milk and 1/2 cup of lemon juice from freshly sqeezed lemons. I recommend tasting the mixture so it doesn't become too tart. Pour in a deep dish 9" graham cracker crust. Mix the two egg whites with 1/4 cup of sugar until they are fluffy. And smooth on the top of the mixture. Bake until the egg whites slightly brown. Place in the refrigerator overnight to give the filling time to set. Enjoy! Read More
(64)
Rating: 5 stars
09/04/2005
We all loved this one. I doubled the recipe and put it into a 13x9 graham cracker crust. Awesome & Easy. Read More
(34)
Rating: 5 stars
11/26/2005
I love this recipe. It's just like the one my grandmother made when I was growing up. I also like pouring it into mini graham cracker crusts so we each have individual servings. Read More
(18)
Advertisement
Rating: 5 stars
05/27/2010
Great recipe and so simple. I used a prepared graham cracker crust. I beat the 2 egg whites and incorporated them into the filling which made the pie a little fluffier. Instead of cooking the filling I just filled the pie shell and baked it at 375 degrees for 10 minutes. Much easier. Read More
(17)
Rating: 5 stars
08/12/2005
I tinkered a little. No sweetened condensed milk so I used plain condensed with about 1/3 cup of sugar added. I don't know if that was why the mixture didn't thicken in the double boiler after about 20 hot minutes (It is August!) so I added about two tbls. of corn starch mixed with a little water to make it smooth added it to the double boiler mix and Voila! Nicely thickened. Poured it hot into the baked but lightly baked pie shell topped with meringue made from the eggs plus a teaspoon of vanilla and 1/3 cup sugar added slowly while whipping the egg whites. Baked 15 minutes at 375. Looks great. Tastes great. Oh yes I added the zest from my squeezed lemons cause I like that extra zing. Read More
(12)
Rating: 4 stars
01/11/2007
When I made this recipe I followed it exactly like it was written. My family ate it all on thanksgiving- in ten minutes I had to make three of these just to get everyone happy. Read More
(10)
Advertisement
Rating: 5 stars
02/29/2008
This is not only incredibly easy but you would NEVER guess it was only 3 ingredients. Gone are the days of cornstarch lemon zest and a stick of butter. I love this recipe! 1 pc of advice - increase the lemon juice a little if you want a less sweet taste. I use the filling for lemon tarts now the pastry to filling ratio just seems to work better:) Read More
(8)
Rating: 5 stars
04/11/2008
Gee Nancy thanks a lot! I tried this recipe and now my husband is hooked on your pie. It's wonderful just as it is I wouldn't change a thing. Well okay I did use a graham cracker crust and made meringue with the egg whites but I didn't tinker with the main ingredients at all. Excellent flavor! Read More
(7)
Rating: 4 stars
06/02/2006
i love a recipe thats easy and this one is very easy Read More
(7)
Rating: 1 stars
02/01/2010
This was really strange. It wasn't a pretty yellow color-- it looked more like a butterscotch or carmel pie. There was not enough filling for the pie crust so it was really flat. The taste was interesting but not very good. Read More
(2)