Lemon Icebox Pie


The best thing about this no-bake dessert? It can be made ahead and served straight from the fridge. Delight friends with a slice of light and lemony pie-a refreshing finish to a hot summer night.

Lemon Icebox Pie
Photo: Andy Lyons
Prep Time:
45 mins
Cool Time:
20 mins
Total Time:
1 hrs 5 mins


  • 1 ⅓ cup crushed shortbread cookies

  • 3 tablespoon lemon drops, finely crushed

  • ¼ cup butter, melted

  • 1 cup sugar

  • 1 envelope unflavored gelatin

  • 2 tablespoon cornstarch

  • 1 tablespoon finely shredded lemon peel

  • 6 tablespoon lemon juice

  • 6 tablespoon water

  • 6 egg yolks, lightly beaten

  • ¼ cup butter, cut-up

  • 1 32 ounce carton vanilla Greek yogurt

  • ½ cup whipping cream

  • 1 tablespoon lemon drops, finely crushed

  • 1 recipe Candied Lemon Slices (optional)

  • Fresh Mint Leaves (optional)


  1. For crust, in a medium bowl combine cookie crumbs, the 3 tablespoons crushed lemon drops, and melted butter. Press into bottom of a 9- or 10-inch pie plate or 8- or 9- inch springform pan. Set aside.*

  2. For filling, in a medium saucepan combine the sugar, gelatin, and cornstarch. Add lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly.

  3. Stir half of the lemon mixture into the egg yolks. Return lemon-egg mixture to saucepan. Cook, stirring constantly, over medium heat until filling comes to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in cut-up butter until melted. Transfer to a bowl; cover with plastic wrap. Cool 20 minutes.

  4. Place yogurt in a large bowl; gradually stir in lemon filling. Carefully spoon into crust-lined pan. Cover and chill overnight.

  5. For topping, in a medium-size chilled bowl, beat whipping cream to soft peaks; fold in 1 tablespoon crushed lemon drops. To serve, carefully loosen and remove sides of springform pan, if using. Top pie with whipped cream and, if desired, Candied Lemon Slices and fresh mint.

Candied Lemon Slices:

  1. In a large skillet combine 1 cup sugar and 1 cup water. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a boiling, reduce heat; add lemon slices. Cook for 1 minute, turning once. Transfer to waxed paper to cool.**


For a crisper crust, bake in a 375°F oven for 5 minutes; cool.


Cover and refrigerate leftover syrup up to 2 weeks. Use to sweeten iced tea or toss with fresh berries for a quick dessert.

Nutrition Facts (per serving)

335 Calories
17g Fat
37g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 335
% Daily Value *
Total Fat 17g 22%
Saturated Fat 9g 45%
Cholesterol 129mg 43%
Sodium 165mg 7%
Total Carbohydrate 37g 13%
Total Sugars 28g
Protein 10g
Vitamin C 3.5mg 18%
Calcium 111.1mg 9%
Iron 0.5mg 3%
Potassium 40mg 1%
Folate, total 24.2mcg
Vitamin B-12 0.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles