Lemon icebox pie

all details

This simple lemony pie was originally made to be frozen with no baking at all, but a short time in the oven really improves the flavour and texture.

Lemon icebox pie.
Lemon icebox pie. Photo: William Meppem


12 digestive biscuits

80g unsalted butter, melted

¼ tsp salt

800ml sweetened condensed milk (2 x 400ml cans)

300ml fresh lemon juice (about 5 lemons)

8 egg yolks

rind of 2 lemons

300ml thickened cream


Heat your oven to 180°C. Line a 20cm springform cake tin with baking paper.

Place the biscuits in a plastic bag and bash with a mallet or pestle to make coarse crumbs. Mix in the melted butter and salt. Press the crumb mixture into the base and sides of the pan. The crumb crust should come about halfway up the sides of the tin.

Mix the condensed milk and lemon juice together. Separately whip the egg yolks and lemon rind together until the egg yolks are pale and slightly aerated (about 3 minutes). Beat in the condensed milk mixture until smooth, and pour into the cake tin.

Bake the cake for 30 minutes until set but still slightly wobbly in the centre. Allow to cool, then transfer to the fridge for at least 4 hours to chill. (You can also freeze the pie overnight if you prefer a frozen texture.)

Whip the cream and spread evenly over the pie. Chill in the fridge for a further 30 minutes before serving.

There's no rush to finish an icebox pie in one sitting. Cover it and keep it in the freezer for a few months and just cut a slice and eat it frozen when you feel like something sweet.

Photography by William Meppem. Food preparation by Maxwell Adey. Styling by Hannah Meppem.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Lemon
  • Cuisine - American (US)
  • Course - Dessert
  • Occasion - Afternoon Tea, Birthday, Dinner Party, Family meals, Midweek dinner

Similar recipes

Murdoch Recipe Thumbnail

American iced tea

Rating: 4.5 out of 5 stars
Reader rating (1)

6 comments so far

  • 'Icebox'? Do you mean fridge? And then the sub-head says it's better when cooked?

    Date and time
    February 25, 2016, 3:03PM
  • With any/all of these recipes why isn`t there a calorie count?It would be nice to know what your getting into.

    Date and time
    February 25, 2016, 5:37PM
  • Keep it for a few...months, Adam? Unlikely.

    Key Lime Fan
    Date and time
    February 26, 2016, 5:17AM
  • Is it possible to find ordinary pouring/whipping cream in Australia? Nearly all cream here these days has added thickeners - not just a (totally unnecessary) travesty of civilisation but also doesn't produce whipped cream of the light and fluffy consistency shown in the photo. I'm not counting the tiny containers of over-priced non-thickened cream from some specialty dairy somewhere.

    Date and time
    February 26, 2016, 8:02AM
  • One of my daughters pointed me in the direction of this recipe and I can hardly wait to make it. To answer Duke, yes you can buy plain cream. In NSW it is sold in the major supermarkets under their brands and under Pauls and Dairy Farmers. I often find it is put on a high or very low shelf so it is easy to overlook.

    I'm glad Adam worked out a way to cook this cheesecake because I would be reluctant to just freeze uncooked eggs.

    Everyday Cook
    Date and time
    March 01, 2016, 8:09PM
  • This recipe was incredibly disappointing. The biscuit crumb was too thin to support the cake and it was impossible to slice, I would suggest adding another 2 digestive biscuits, or perhaps the recipe could include a weight measure in case people are using different brands of digestives? Also I baked for 25 minutes and this was far too long. The cake cracked and the texture was grainy. I will look for a traditional icebox pie recipe next time.

    Date and time
    March 03, 2016, 3:22PM

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes


Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions