Lemon Icebox Pie

Name: Lemon Icebox Pie
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
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

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This Lemon Icebox Pie recipe is a slightly tart and creamy old fashioned pie. With refreshing lemon and meringue and a graham cracker crust, it’s a perfect frozen dessert on a hot summer afternoon.

A plate of lemon pie on a table with a piece taken out and a fresh lemon slice on top.

Table of Contents

If there’s one taste I love, it’s lemon flavor. This time of year makes me crave citrus, especially a cold lemon dessert like our Easy Lemon Poppy Seed Cake.

Straight from my my Mom’s recipe card to My Organized Chaos, this super easy lemon meringue icebox pie requires little effort to make. In fact, it’s perfect for new pie makers to lazy pie makers that want the results without too much hassle.

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 like with our Homemade Strawberry Shortcake Ice Cream Cake Recipe.

This delicious dessert with a mouthwatering creamy texture, can literally be devoured straight from the fridge like you do our Easy Blackberry Cream Pie. That makes the wait for Old-Fashioned Lemon Icebox Pie – totally worth it.

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’.

Why You’ll Love This Recipe

Tangy and sweet, it’s the perfect cold lemon pie! If you’re looking for these flavors in cookie form, try our Lemon Thumbprint Cookies.
Simple and easy to make, most of the total time is actually allowing it to chill and set.
Like a slice of nostalgia, this vintage recipe will always be popular. This great dessert truly is the ultimate Lemon Pie Recipe.
Made with just 6 simple ingredients!
Perfect for a dessert, sweet afternoon treat, or for guests. t’s also a welcome dessert year-round. Just .like our Lemon Poke Cake Recipe.

Total Time: 4 hours

Serves: 6

Ingredients and Notes

pie ingredients on a table including a graham cracker crust, lemon curd, egg, and sugar.

Frozen Whipped Topping – I like to use regular Cool Whip. You can also use a low fat variety if you choose.
Prepared Graham Cracker Crust – I like using a store-bought 9-inch pie crust for the taste, convenience, and because it can be found at most grocery stores. Plus, it’s a popular cookie crust that most enjoy. Our No Bake Pumpkin Pie Recipe uses the same crust.

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

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.

You can make our Best Lemon Curd Recipe, it tastes better than store bought. Plus, it takes just 5 ingredients and 15 minutes.

Recipe Tips & Tricks

For simplicity and ease, this recipe calls for a store bought pre-made graham cracker crust you you can always make your own if you choose.
You can make this southern lemon icebox pie recipe ahead of time. In fact you need to, as it needs time to chill and set.
When serving, use a sharp knife that has been dipped in hot water (and repeat this when cutting each slice). This helps get nice clean slices.

Recipe Variations

PIE CRUST – You can most certainly make your own crust using graham cracker crumbs, 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.

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.

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.

How to Make Lemon Icebox Pie

a clear bowl of lemon curd on top of white whipped topping beside an uncooked graham cracker pie.

STEP 1 – In large 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).

a whole uncooked pie with a white creamy topping on a table.

STEP 2 – 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).

STEP 3 – In separate medium bowl, beat egg whites on medium speed (using the whisk attachment) 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 stiff peaks have formed and the meringue is glossy. This will take about 1-2 minutes.

STEP 4 – 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.

A whole cooked pie on a table beside fresh lemons.

STEP 5 – Cover and freeze this old-fashioned lemon icebox pie and allow it to chill for at least 4 hours. This can be made the night before as well.

taking a slice out of a whole cooked pie.

STEP 6 – Serve cold straight from the fridge. Garnish with sliced lemon, if desired.

PRO TIP: You can also garnish with fresh raspberries and/or blueberries for a splash of color and some added flavor.

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.

A slice of cake on a plate, with Lemon and Pie

Recipe FAQ

Why is it called an icebox pie?

Before people had power, their refrigerators were just insulated boxes with a block of ice. This is where ‘icebox’ was used as a name for their fridge. So, a pie that is kept refrigerated is an ‘icebox pie’. The more you know!

Do I need lemons to make lemon icebox pie?

Not for ours, unless you want to use it as garnish – either in slices or the zest. Our recipe uses lemon curd ifor that great lemon flavor.

Is the filling creamy in icebox pie?

Yes, thanks to whipped cream mixed with the lemon curd.

More Recipes for Lemon Lovers:

If you’ve tried this Lemon Icebox Pie or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

a lemon pie with a slice taken out of it with a fresh lemon wedge on top of the pie.

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.

5 from 9 votes

Print Pin

Prep Time: 5

Cook Time: 4

Total Time: 4 5

Servings:

Course: Desserts

Cuisine: American

Author: Tammi

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.