"A short and easy recipe for lemon icebox pie." — Nancy
Watch video tips and tricks
1 (9 inch)
egg yolks, beaten
1 (14 ounce) can
sweetened condensed milk
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!
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.
We all loved this one. I doubled the recipe and put it into a 13x9 graham cracker crust. Awesome & Easy.
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.
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.
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.
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 :)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Lemon Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 95
See grandma’s sweet-and-simple recipe for tart and tangy lemon meringue pie!
See how to make a quick-and-easy, award-winning key lime pie.
See how to make a simple apple pie with a flaky, golden-brown crust.