Lemon Icebox Pie

This is another favorite – Sue from the office loves this…  I can’t for the life of me remember where I got the recipe.  Fresh lemons give this pie a lovely tartness that balances nicely with the sweet whipped cream on top.  It’s super easy to make.


3 egg yolks
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1/2 cup lemon juice
1 (8- or 9-inch) baked pie crust or graham cracker crumb crust
Whipped topping or whipped cream
Lemon zest (optional)


1.  Preheat oven to 325 degrees F. Beat egg yolks in medium bowl with rotary beater or fork; gradually beat in sweetened condensed milk and lemon juice. Pour into crust.
2.  Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
3.  Before serving, spread whipped topping or whipped cream over pie. Garnish with lemon zest (optional). Store leftovers covered in refrigerator.

Leave a Reply

You must be logged in to post a comment.