1-2-3 Lemon Icebox Pie

Rating: 4.18 stars
17 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

A very easy '1, 2, 3' recipe you can whip together in no time with no baking. My grandma taught me how to make this, it is very enjoyable after a spicy dinner, on a hot day, or for those who love a tart and tangy dessert. You can add whipped cream if you like, or even beat sugar into the whites from the above mentioned eggs to make meringue.

By greatvaluechef

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Recipe Summary

prep:
10 mins
additional:
6 hrs
total:
6 hrs 10 mins
Servings:
8
Yield:
1 pie
Nutrition Info
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Ingredients

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

Directions

  • Beat condensed milk and egg yolks in a bowl until smooth. Add lemon juice and stir until the mixture begins to thicken; pour into prepared pie crust.

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  • Refrigerate pie until set in the middle, 6 hours to overnight.

Nutrition Facts

Per Serving:
322 calories; protein 5.9g 12% DV; carbohydrates 47.7g 15% DV; fat 12.8g 20% DV; cholesterol 67.9mg 23% DV; sodium 235mg 9% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Sarah Meyer
Rating: 5 stars
11/11/2013
my mil has been making this recipe forever.. easy yummy and one of my hunnys favorite! only thing I did was double the recipe so it filled my graham cracker crust. Read More
Helpful
(3)

Most helpful critical review

Quikfire
Rating: 1 stars
12/04/2017
The filling never thickened and I was left with a loose pudding. I tried adding cream cheese and additional condensed milk. Very disappointing as I was making it for my daughters visit. The pudding like concoction tasted great. The only thing I can think of is it doesn t specify what size lemons and so I just pulled 3 off my tree which made about 4/5 a cup of juice. Read More
17 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah Meyer
Rating: 5 stars
11/11/2013
my mil has been making this recipe forever.. easy yummy and one of my hunnys favorite! only thing I did was double the recipe so it filled my graham cracker crust. Read More
Helpful
(3)
daisy
Rating: 5 stars
08/17/2014
This was a very easy recipe and very good. Reminded me of my mom's but she used vanilla wafers as a crust. Read More
Helpful
(2)
Heather Brackney
Rating: 5 stars
02/20/2015
Very quick and delicious recipe. I used lemon juice instead of juicing actual lemons. I think next time I make it may add a meringue on top of it. Recommendation though this takes awhile to set I suggest making it first thing in the morning then it should be ready by dessert time. I made it right a couple hours before dinner and it needed maybe another hour but they couldn't wait to dig in. Read More
Helpful
(1)
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fitforaqueenclothing.com
Rating: 4 stars
01/17/2017
I don't like to eat raw eggs so I took the yolks and lemon juice and heated them up over a bowl of simmering water whisking constantly until the mixture starts to thicken. Add the sweetened Condensed milk and then pour in the crust. Y Read More
Helpful
(1)
hopeamerica
Rating: 5 stars
04/12/2015
I've been making this pie for years. Everyone loves it and it's so quick to make. I use a pre-made graham cracker crust and top the finished product with Cool Whip. Read More
Aceatrump
Rating: 5 stars
09/11/2019
Turned out great. Delicious. Double the recipe perfectly fills a 9inch Keebler Graham Crust pie shell. Read More
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Quikfire
Rating: 1 stars
12/04/2017
The filling never thickened and I was left with a loose pudding. I tried adding cream cheese and additional condensed milk. Very disappointing as I was making it for my daughters visit. The pudding like concoction tasted great. The only thing I can think of is it doesn t specify what size lemons and so I just pulled 3 off my tree which made about 4/5 a cup of juice. Read More
yourkyfankim
Rating: 5 stars
10/26/2015
This is the classic lemon icebox pie version that I was looking for! So delicious! I did make my own graham cracker crust and used the lemon juice from concentrate. I added more lemon juice to taste because we like it a bit more tart. It took quite a while to set up. It would have probably set up a bit quicker and firmer if I hadn't added all that extra lemon juice but it was well worth the wait!:-) One of our all-time favorites! Thanks for sharing!:-) Read More
TRE8JSE
Rating: 5 stars
12/21/2015
Looked awesome for a bake sale - Had to double the recipe to fill a single pie crust. Read More
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