Lemon Icebox Pie

Do you want to know why lemon icebox pie is one of the best homemade pie recipes? Since it's meant to be eaten cold, it's easy to sneak a slice from the fridge when no one's looking! Like its tangy cousin key lime pie, this bake-and-chill dessert is supremely easy, making it great for novice bakers. With a classic graham cracker crust and lemony, custardy filling, it's downright irresistible, especially with a big dollop of fluffy whipped cream on top. This refreshing citrus sweet is the perfect dessert to take to any summer cookout.

Why is it called lemon icebox pie?

Good question! Back in the day, before folks had power, refrigerators were literally insulated boxes that keep foods cold using a block of ice. Hence, the old-fashioned name for a fridge is an icebox! The cold temperature is the key to getting this custardy pie to set up properly and straight out of the fridge is the perfect way to eat it.

Is lemon icebox pie the same thing as lemon meringue pie?

Not exactly. The filling for lemon icebox pie is a luscious, creamy custard cradled in a graham cracker crust whereas lemon meringue pie filling is more of a tart lemon curd that gets poured into a buttery pie crust. Lemon icebox pies are dolloped with whipped cream (or left plain) but lemon meringue pies are topped with—you guessed it—had meringue! 

Do you have to bake lemon icebox pie?

Yep, this pie visits the oven twice, once to bake graham cracker crust, and the second time to bake the filling. The filling has egg yolks in it, so it needs to bake so that it's safe to eat. Baking the pie also helps the filling set up. 

How long do you refrigerate lemon icebox pie?

Because this recipe is made using an egg-based custard that is baked to help the filling thicken, this pie really only needs about 2 hours in the fridge to set and chill. If you are looking to prep this further in advance, you can make it up to a day ahead, then top it with freshly whipped cream just before serving.

Do I need to use fresh lemons for this recipe?

While technically it's okay to use store-bought lemon juice, this pie will taste so much better with freshly squeezed lemon juice! This recipe calls for 1 tablespoon of lemon zest, but go ahead and zest all of the lemons before they get juiced. The zest can be stored in a jar for about a week and can be stirred into cake batter, salad dressings, and marinades to add a pop of citrus flavor.