Lemon Icebox Pie

If there is a perfect summer dessert, then a sweet, tart icebox pie may well be it. Pies such as key lime, lemon meringue, and this classic all share the same delicious traits: a tangy, custardy filling in a buttery cookie-crumb crust.


I recently found myself with two different recipes for this, which was a welcome excuse for another one of my bake-offs at home. I made them side by side and although they were similar in taste, there was still a clear winner. All of us at the table agreed.

Both called for egg yolks, a can of sweetened condensed milk, and lemon juice. The losing recipe added buttermilk and lemon zest — it was a pastry chef’s recipe in a magazine (I won’t say which one) so I thought it would win. But the winning recipe was the one that stuck to the basics. It also called for a homemade graham cracker crust that had a distinct saltiness, and it tasted great alongside the sweet filling — just like with salted caramel, or sea salt on dark chocolate.

The recipe comes from a restaurant called Revival in Decatur, Georgia. It was printed in The Atlanta Journal-Constitution at the request of a reader who said the pie tasted like the one they grew up with. I’d say it’s just as timeless, simple, and delicious, with the added specialness of the salty-sweet crust.


Makes one 9-inch pie

For the crust:
1 1/4 cups graham cracker crumbs
2 Tbsp. sugar
1/2 tsp. salt
5 Tbsp. melted unsalted butter

For the filling:
1 14-oz. can sweetened condensed milk
4 egg yolks
1/2 cup plus 2 Tbsp. fresh lemon juice (I used 3 lemons)
Whipped cream for garnish

Preheat oven to 325F degrees.

In a medium bowl, whisk together crumbs, sugar, and salt. Add butter and stir together until all dry ingredients are coated. Press crumbs into a 9-inch pie pan. Bake 10 minutes. Remove from oven and allow to cool. Leave oven on.

In a medium bowl, whisk condensed milk and egg yolks together. Add juice and whisk until combined. Pour into cooled pie crust. Bake 15 minutes. Remove from oven and allow to cool. Refrigerate at least 8 hours before serving with whipped cream on top.