Lemon Icebox Pie
This Lemon Icebox Pie recipe is a slightly tart and creamy old fashioned pie. Refreshing lemon and meringue with a graham cracker crust. A perfect frozen dessert on a hot summer afternoon.
If there’s one taste I love, it’s lemon flavor. This time of year makes me crave citrus, especially a cold lemon dessert.
Straight from my my Mom’s recipe card to My Organized Chaos, this super easy lemon meringue icebox pie requires little effort to make.
This perfect dessert is whipped up quickly, and with just 6 ingredients. Most of the time involved in making this easy lemon icebox pie is for chilling. I know, waiting is the hardest part.
Finding patience is agonizing, I know. Yet this delicious dessert with a mouthwatering creamy texture, can literally be devoured straight from the fridge.
That makes the wait for Old-Fashioned Lemon Icebox Pie – totally worth it.
Packed with a tangy flavor, this Southern Lemon Icebox pie is a perfect complement to any meal. Ideal after a family meal or a backyard gathering, this is a quintessential summer pie recipe.
Like a slice of nostalgia, this vintage recipe will always be popular. This great dessert truly is the ultimate Lemon Pie Recipe. The best part is it’s such an easy recipe to make.
What is an Icebox Pie?
In the south and before the convenience of refrigerators, people used ‘iceboxes’ to keep their food cold and frozen. The term stuck around not only for its roots, but when also referring to a pie that is meant to be served cold. Key lime pie and banana cream pie are also ‘icebox pies’.
Ingredients To Make this Icebox Pie
You’ll need the following simple ingredients to make this vintage southern pie. The full instructions and tips are on the printable recipe card below.
- frozen whipped topping
- jarred lemon curd
- prepared graham cracker crust
- large egg whites
- cream of tartar
- granulated sugar
- fresh lemons, optional
How to Make Lemon Icebox Pie
In large mixing bowl, beat together the whipped topping (like cool whip) and lemon curd until well combined.
You can do this with a hand mixer (or electric mixer) on medium speed. When mixed well, pour into the prepared crust which is in a pie plate (this is not a lemon meringue pie recipe, because this filling is not cooked).
In separate medium bowl, beat egg whites on medium speed until frothy (for about 45 seconds). Add cream of tarter and continue mixing on medium speed for about 1 minute.
Slowly add sugar and whip until soft peaks have formed and the meringue is glossy. This will take about 1-2 minutes.
Spread meringue on top of lemon mixture in your preferred style. Place in the oven on broil for 30 seconds-1 minute, just until the top has browned lightly. Remove from oven.
Cover and freeze this old-fashioned lemon icebox pie for at least 4 hours. This can be made the night before as well.
Serve cold straight from the fridge. Garnish with sliced lemon, if desired.
Variations and Tips
PIE CRUST: You can most certainly make your own crust, or another cookie or cracker variety other than a homemade graham cracker crust.
Options include vanilla cookie crumb crust, gingersnap crust, Biscoff, Nilla wafers, or even a dark chocolate wafer cookie.
I personally prefer a store bought classic graham cracker crust. For the taste, convenience, and because it can be found at most grocery stores. It’s a popular cookie crust that most enjoy.
CREAMY FILLING: You can add a touch of vanilla extract to the filling, which goes well with the tart lemon. You can also add some lemon zest from a fresh lemon, or add some fresh lemon juice.
You’ll also notice that this is a lemon icebox pie without condensed milk recipe.
Where do you Buy Lemon Curd?
Lemon Curd is sold in grocery stores (at least in Alberta, Canada) alongside the jams and preserves. This thick custard is made of egg yolks and natural pectin, and is not the same as preserves or pie filling which has flours and cornstarch.
MERINGUE TOPPING: If you’re not up for making meringue, just top with more whipped topping. Again, use store bought or make your own using whipped cream.
This will make this a completely no-bake recipe with absolutely no cook time. This would be most appreciated on a hot summer day.
Storage
This lemon icebox pie should be kept well-covered in the fridge. Cover with plastic wrap or store in an airtight container. It’s best to use it up within 4-5 days of making it.
Does Lemon Icebox Pie Freeze Well?
It does! Store this pie it in the freezer, and it’ll last for up to 3 months. When frozen, remove from the freezer, and let it sit at room temperature for 10-15 minutes. Then cut with a sharp knife, and serve.
Alternatively, you can also freeze individual slices of this old fashioned lemon icebox pie recipe to take out and enjoy without having to take out the entire pie.
Just make sure each piece is well covered and stored in an airtight container.
More Recipes for Lemon Lovers:
- Strawberry Lemonade Cream Cheese Cookies
- Blueberry Lemon Loaf Cake
- Glazed Lemon Cookies
- Blueberry Lemon Cupcakes
Lemon Icebox Pie
This Lemon Icebox Pie recipe is a slightly tart and creamy old fashioned pie. Refreshing lemon and meringue with a graham cracker crust. A perfect frozen dessert on a hot summer afternoon.
Ingredients
- 12 ounces frozen whipped topping, thawed
- 10 ounces jarred lemon curd
- 1 (8 or 9 inch) prepared graham cracker crust
- 3 large egg whites
- ½ teaspoon cream of tartar
- 4 teaspoons granulated sugar
Instructions
- In large mixing bowl, beat together the whipped topping and lemon curd using a mixer on medium speed until well combined. Pour into crust.
- In separate medium sized bowl, beat egg whites on medium speed until frothy (about 45 seconds). Add cream of tarter and continue mixing on medium speed for about 1 minute.
- Slowly add sugar and whip until peaks have formed and meringue is glossy. (about 1-2 minutes)
- Spread meringue on top of lemon mixture. Style as preferred. Place in oven on broil for 30 seconds-1 minute, just until top has browned lightly. Remove from oven.
- Cover and freeze for at least 4 hours.
Notes
- You can also use a homemade graham cracker crust if you prefer.
- For meringue: Use a clean, dry, mixing bowl. The egg whites will come to room temperature faster if they are out of the shell. Use fresh eggs. Separate by cracking and carefully pouring egg back and forth between egg shell halves over bowl. You can also place cracked egg into your hand and allow egg whites to slip through your fingers, leaving yolk behind.
- If you’re not up for making meringue, just top with more whipped topping.
- Store covered in freezer for up to 1 week.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 499Total Fat: 29gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 63mgSodium: 271mgCarbohydrates: 56gFiber: 1gSugar: 41gProtein: 6g
