Easy Lemon Pie

Easy Lemon Pie

Nancy 0

"A short and easy recipe for lemon icebox pie."

Ingredients {{adjustedServings}} servings 255 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
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Reviews 28

  1. 34 Ratings


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!


We all loved this one. I doubled the recipe and put it into a 13x9 graham cracker crust. Awesome & Easy.


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.