This easy no-bake lemon icebox pie requires few ingredients, little hands-on time, and is the perfect summer dessert. With a crunchy graham cracker crust and a creamy citrus lemon filling, you’ll want to eat this all summer long! Totally gluten-free too.
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- Lemon Icebox Pie: The Perfect Summer Dessert
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Lemon Icebox Pie (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Lemon Desserts You’ll Love:
- Other No-Bake Desserts:
- Gluten-Free Desserts to Indulge In:
- No-Bake Lemon Icebox Pie (Gluten-Free)
Lemon Icebox Pie: The Perfect Summer Dessert
If you’ve never heard of it before, an “icebox pie” literally refers to a dessert pies with a filling that sets either in the refrigerator (icebox) or freezer as opposed to being baked.
The usually creamy filling is often made from ingredients such as whipped cream, cream cheese, pudding, or condensed milk (which we’ll be using in today’s recipe).
Some of the most common flavors for icebox pies include chocolate, coconut, key lime and lemon.
And today we’re making a lemon-flavored pie which is the perfect dessert for the hot summer months because lemon and summertime just go hand in hand!
Lemon lovers, you’re in for a treat and you’re gonna love this delicious dessert!
Why This Recipe Works:
- Simple Ingredients: For this no bake dessert, all you need is literally a few ingredients (including a pre-baked pie crust), which is easily accessible at the local grocery store.
- Super Easy to Make: While this refreshing pie takes a bit of planning beforehand because of the freezing time, 5 minutes of hands-on time is all you need to mix the filling ingredients together before pouring it into the crust and letting this easy lemon ice box pie set overnight in the freezer.
- Totally Gluten-Free: The best part is that this delicious no-bake lemon icebox pie recipe is 100% gluten-free, which means that even those with Celiac disease or gluten intolerances can enjoy it without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this no-bake lemon icebox pie recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Pie Crust: I recommend using a 9-inch pie crust. You can use a store-bought gluten-free graham cracker crust, or make your own graham cracker crust. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use a regular graham cracker pie crust.
- Egg Yolks: The egg yolks help to thicken the lemon filling, so make sure you add them in.
- Lemon Juice & Zest: I recommend using fresh lemon juice and zest for the best lemon flavor. You can use meyer lemons or any other type of lemons available.
- Sweetened Condensed Milk: Make sure to use sweetened condensed milk as we will not be adding sugar.
- Vanilla Extract: I like using a bit of vanilla extract for extra flavor. If you don’t like vanilla or don’t have it on hand, you can leave it out.
How to Make Lemon Icebox Pie (Step by Step):
1. Place Egg Yolks in Bowl
Add the egg yolks to a large mixing bowl (tip: using a clear bowl lets you see when everything has been mixed together well).
2. Add Condensed Milk and Vanilla Extract
Add the condensed milk, followed by the vanilla extract.
3. Add Lemon Juice and Zest
Add the lemon juice and zest and whisk the ingredients until thoroughly mixed together.
4. Transfer Filling Mixture into Crust
Pour the lemon filling mixture into the pre-made graham cracker crust.
5. Freeze Pie Until Set
Place the pie in the freezer for 12 hours until the filling is set.
6. Enjoy
When ready to eat, let stand for a few minutes if it is frozen before slicing.
Top with fresh lemon slices and lemon zest before serving for a beautiful dessert.
Dish by Dish Tips/Tricks:
- Use Storebought or Homemade Crust: For extra convenience you can simply use a 9-inch storebought crust, or if you prefer and have time, you can use my homemade graham cracker crust.
- Swap Out Lemon for Key Lime: If you like, you can make icebox key lime pie instead by substituting the lemon juice and zest with key lime juice and zest.
Recipe FAQs:
To store, wrap the icebox pie with plastic wrap and store in the fridge for up to 4 days.
To freeze, wrap the pie with plastic wrap and freeze for up to 2 months. Let the pie thaw for a few hours in the refrigerator before slicing.
Other Gluten-Free Lemon Desserts You’ll Love:
- Easy Lemon Bars (Gluten-Free, Dairy-Free)
- Lemon Meringue Pie (Gluten-Free, Dairy-Free)
- Lemon Olive Oil Cake (Gluten-Free, Dairy-Free)
- Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
- Lemon Yogurt Cake (Gluten-Free, Dairy-Free)
Other No-Bake Desserts:
- No-Bake Lemon Cheesecake (Gluten-Free, Vegan)
- No-Bake Pumpkin Cheesecake (Gluten-Free, Vegan)
- No-Bake Pumpkin Pie Truffles (Gluten-Free, Vegan)
- No-Bake Peanut Butter Crunch Bars (Gluten-Free, Vegan)
- Easy No-Bake Cookies (Gluten-Free, Vegan)
Gluten-Free Desserts to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintNo-Bake Lemon Icebox Pie (Gluten-Free)
- Total Time: 12 hours 5 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy no-bake lemon icebox pie requires few ingredients, little hands-on time, and is the perfect summer dessert. With a crunchy graham cracker crust and a creamy citrus lemon filling, you’ll want to eat this lemon freezer pie all summer long! Totally gluten-free too.
Ingredients
- 1 gluten-free graham cracker pie crust (or pie crust of your choice)
- 2 egg yolks
- 3/4 cup lemon juice
- 1 teaspoon lemon zest
- 2 cans sweetened condensed milk (14 oz. per can)
- 1/2 teaspoon vanilla extract
Instructions
- Place Egg Yolks in Bowl: Add the egg yolks to a clear bowl (tip: using a clear bowl lets you see when everything has been mixed together well).
- Add Condensed Milk and Vanilla: Add the condensed milk, followed by the vanilla.
- Add Lemon Juice and Zest: Add the lemon juice and zest and whisk the ingredients until thoroughly mixed together.
- Transfer Filling Mixture into Crust: Pour the mixture into the pie crust.
- Freeze Pie Until Set: Place the pie in the freezer for 12 hours until the filling is set.
- Enjoy: When ready to eat, let stand for a few minutes if it is frozen before slicing into it.
Notes
Pie Crust: You can use a store-bought gluten-free graham cracker crust, or make your own. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use a regular graham cracker pie crust.
Egg Yolks: The egg yolks help to thicken the lemon filling, so make sure you add them in.
Lemon Juice & Zest: I recommend using fresh lemon juice and zest for the best flavor.
Sweetened Condensed Milk: Make sure to use sweetened condensed milk as we will not be adding sugar.
Vanilla Extract: I like using a bit of vanilla extract for extra flavor. If you don’t like vanilla or don’t have it on hand, you can leave it out.
Storing/Freezing: To store, wrap the icebox pie with plastic wrap and store in the fridge for up to 4 days. To freeze, wrap the pie with plastic wrap and freeze for up to 2 months. Let the pie thaw for a few hours in the refrigerator before slicing.
- Prep Time: 5 mins
- Freezing Time: 12 hours
- Category: Desserts
- Method: No-Bake
- Cuisine: American
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