5 Ingredient Lemon Icebox Pie

Prepare the lemons by zesting one lemon to get about 2 tablespoons of lemon zest.

Collect the juice from about six to eight lemons to equal 1 and 1/4 cups of lemon juice, or use bottled lemon juice.

Pour the sweetened condensed milk and lemon juice into a mixing bowl and whisk to combine.

In a separate bowl or food processor, beat together the lemon zest and egg yolks until light and fluffy.

Pour the egg mixture into the lemon juice mixture and stir until completely combined.

Pour the pie filling into the prepared graham cracker crust.

Bake the pie at 325 degrees Fahrenheit for 25 minutes.

After baking, remove the pie from the oven and allow it to cool for one hour.

Place the pie in the refrigerator for at least six hours to overnight before serving.

Once cold, slice the pie and serve it topped with whipped cream.

Equipment Needed

Spice Level: