Easy Lemon Pie Recipe - Allrecipes.com
Easy Lemon Pie Recipe

Easy Lemon Pie

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

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Original recipe makes 1 pie Change Servings


  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 More Reviews

Most Helpful Positive Review
Apr 21, 2004

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!

Most Helpful Critical Review
Feb 01, 2010

This was really strange. It wasn't a pretty yellow color-- it looked more like a butterscotch or carmel pie. There was not enough filling for the pie crust so it was really flat. The taste was interesting, but not very good.


34 Ratings

Sep 04, 2005

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

Nov 26, 2005

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.

May 27, 2010

Great recipe and so simple. I used a prepared graham cracker crust. I beat the 2 egg whites and incorporated them into the filling, which made the pie a little fluffier. Instead of cooking the filling, I just filled the pie shell and baked it at 375 degrees for 10 minutes. Much easier.

Aug 12, 2005

I tinkered a little. No sweetened condensed milk so I used plain condensed with about 1/3 cup of sugar added. I don't know if that was why the mixture didn't thicken in the double boiler after about 20 hot minutes (It is August!) so I added about two tbls. of corn starch mixed with a little water to make it smooth, added it to the double boiler mix and Voila! Nicely thickened. Poured it hot into the baked, but lightly baked, pie shell, topped with meringue made from the eggs, plus a teaspoon of vanilla and 1/3 cup sugar added slowly while whipping the egg whites. Baked 15 minutes at 375. Looks great. Tastes great. Oh, yes, I added the zest from my squeezed lemons cause I like that extra zing.

Jan 11, 2007

When I made this recipe I followed it exactly like it was written. My family ate it all on thanksgiving- in ten minutes I had to make three of these just to get everyone happy.

Feb 29, 2008

This is not only incredibly easy, but you would NEVER guess it was only 3 ingredients. Gone are the days of cornstarch, lemon zest and a stick of butter. I love this recipe! 1 pc of advice - increase the lemon juice a little if you want a less sweet taste. I use the filling for lemon tarts now, the pastry to filling ratio just seems to work better :)


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  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 35.9 g
  • 12%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 167 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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