• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

Lemon Icebox Pie Tarts

March 18, 2021 by Heather Smoke Leave a Comment

Jump to Recipe Print Recipe

A cream pie will always tempt me more than a fruit pie, and this easy lemon icebox pie topped with Chantilly cream is pretty enticing. The crust is a buttery, salted, crumbly graham cracker crust, briefly baked to toast the crackers, and then filled with a luscious, creamy, lemon custard filling. The filling doesn’t take long at all to bake and set up, and then you need only to chill the pie for a few hours before serving. Soft, sweetened Chantilly whipped cream is a delicious topping. And for a fun twist on a classic lemon icebox pie, I baked individual lemon tarts instead, which are just so pretty and perfectly sized.

You might also love this key lime pie, classic lemon tart, and citrus sour cream pie.

Lemon icebox pie, baked in individual lemon tarts, topped with whipped cream.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

What’s an Icebox Pie?

Icebox pies are nothing new – I’m sure all our grandmothers had their own tried and true recipes. I’d call a lemon icebox pie a cousin to the key lime pie, which basically cooks itself in a very short amount of time due to the reaction of the acidic citrus juice combined with the sweetened condensed milk and egg yolks.  I upped the lemony goodness in mine with plenty of fresh lemon zest, added a few more egg yolks for extra richness and a bit of sour cream to cut the sweetness of the condensed milk.

Since you are only using egg yolks for the filling, you’ll have six whites leftover which you can certainly whip into a meringue topping, if you like.  But pie with meringue topping isn’t my thing, so I freeze the leftover egg whites and save them for white cakes and angel food cakes. There’s nothing better than real whipped cream to top a cream pie.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Besides the ingredients, you’ll also need a deep-dish pie pan for a whole lemon pie, or 8 individual tartlet pans with removable bottoms, measuring 4 – 4 1/2 inches in diameter. You can easily make just half the recipe, too, if you only want 4 individual lemon tarts. Ramekins would also be a lovely way to serve the lemon tarts, and shallow ramekins like these would be perfect. Since ramekins don’t have a removable bottom, you would simply serve the tarts in the ramekins and eat them with a spoon.

Graham Cracker Crust

  • Graham Crackers. The crushed graham crackers provide the base for the lemon icebox pie.
  • Coarse Kosher Salt. Balances the sweetness.
  • Unsalted Butter. Melted butter binds the crust together.

Lemon Filling

  • Lemons. You’ll be using both fresh lemon zest and lemon juice in the filling for flavor and tartness.
  • Egg Yolks. Add richness and thicken the custard filling.
  • Sweetened Condensed Milk. Gives the filling a thick, smooth, creamy texture, as well as adds sweetness.
  • Sour Cream. Adds a rich, tangy flavor.
Lemon icebox pie, baked in individual lemon tarts, topped with whipped cream.

Bake a whole lemon icebox pie, or 8 lemon tarts. Be sure to see the recipe notes to slightly increase the crust when making the individual tarts.

Instructions

Bake the Graham Cracker Crust.

  • Preheat the oven to 325 F, and lightly spray a deep dish pie pan, or 8 tartlet pans, with non-stick baking spray. If baking individual tartlets, set all the tartlet pans on a baking sheet.
  • In a bowl, combine the crushed graham crackers with the salt. Drizzle with the melted butter and toss with a fork until moistened.
  • Pile the crumbs into the pie pan, or divide evenly between the tartlet pans. Press the crumbs firmly and evenly against the bottom and all the way up the sides.
  • Bake the crust on the center oven rack for 8 minutes for a whole pie, or 6 minutes for tartlets. Set aside to cool for about 10 minutes.
  • For 8 tartlets (in 4 1/2 inch pans), you’ll need to increase the crust ingredients a little to have enough for the individual pans.  Make the crust with 2 cups crushed graham crackers + 1 teaspoon salt + 10 tbsp melted unsalted butter.  The filling ingredients will remain the same.

Whisk and Bake the Lemon Custard Filling.

  • In a bowl, whisk together the lemon juice, lemon zest and egg yolks. Whisk in the sweetened condensed milk and sour cream until smooth. Slowly pour the filling into the crust.
  • Bake a whole pie on the center oven rack for about 20-25 minutes, just until the edges are set, but the center is still wobbly.
  • Bake the individual tartlets on the center oven rack for about 10 minutes, just until the edges are set, but the center is still wobbly.

Chill the Lemon Pie.

  • Cool the pie/tartlets at room temperature for 1 hour.
  • Cover with plastic wrap and refrigerate until chilled and set, about 5-6 hours, or overnight.

Make the Chantilly Whipped Cream Topping.

  • With an electric mixer, whip the cream until it starts to thicken into billowy peaks. Add the powdered sugar and vanilla extract, and whip until soft peaks form that hold their shape.
  • Serve the pie with the whipped cream.
  • If you like, garnish the pie or tarts with freshly grated lemon zest.
Lemon icebox pie, baked in individual lemon tarts, topped with whipped cream.

Frequently Asked Questions

What is an icebox pie?

A lemon icebox pie is a retro dessert comprised of a graham cracker crust, with a filling of lemon juice, egg yolks and sweetened condensed milk. It’s similar to a key lime pie, and both require very short bake times, since the acid in the citrus juice reacts with the sweetened condensed milk to quickly thicken and set the pie. There are no-bake versions of icebox pies, too, which might contain cream cheese instead of egg yolks.

What can I use instead of the graham crackers for the crust?

Besides graham crackers, you can use digestive biscuits, vanilla wafers, shortbread cookies or even ginger snaps (crunchy, not soft-baked).

Can I use evaporated milk instead of sweetened condensed milk?

No, evaporated milk and sweetened condensed milk are completely different ingredients and are not interchangeable.

How should I use up the leftover egg whites?

There are so many ways to use up leftover egg whites, so you should never throw them away. I’ll add one or two whites to scrambled eggs for breakfast the next day, or blend them into a smoothie. You can make French macarons, meringues, or a pavlova. If you like, make a meringue topping for your lemon pie, instead of whipped cream. And, of course, there’s white velvet cake (requires 6 egg whites) and angel food cake (requires 12 egg whites). I will usually pour the egg whites into a small freezer bag, label it with the date and quantity, and then freeze them until I need them for a white cake or a batch of macarons.

Can I make an orange pie by substituting orange juice for the lemon juice?

Although orange juice is sweeter and less acidic than lemon juice, it will certainly work in this recipe for an orange custard pie. Go easy on the orange zest, though, just a teaspoon or so, since too much orange zest can taste bitter.

How long does lemon pie stay fresh?

You should store leftover pie in the refrigerator, loosely covered. It’s best eaten within 2-3 days.

You Might Also Like

  • Scoops of lemon ice cream in a waffle cone, on a white plate.
    Lemon Ice Cream
  • A stack of three lemon poppy seed crumb muffins on a plate.
    Lemon Cream Cheese Crumb Muffins
  • Citrus sour cream pie topped with whipped cream and citrus slices.
    Citrus Sour Cream Pie
  • A jar of homemade lemon curd with lemon slices scattered around.
    Lemon Curd

Favorite Products


Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Lemon icebox pie, baked in individual lemon tarts, topped with whipped cream.

Lemon Icebox Pie Tarts

Heather Smoke
A cousin to key lime pie, lemon icebox pie is quick and easy to make, with a salted graham cracker crust, creamy and tart lemon filling, and pillowy whipped cream topping.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Chill Time 6 hrs
Total Time 6 hrs 40 mins
Course Dessert
Cuisine American
Servings8

Equipment

  • Deep Dish Pie Pan, or 8 tartlet pans (4 1/2 inches) with Removable Bottoms

Ingredients
 

Graham Cracker Crust

  • 1 ½ cups finely crushed graham crackers (about 12-13 crackers or 1 1/2 "sleeves")
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ cup unsalted butter, melted

Lemon Filling

  • 1 cup freshly squeezed lemon juice (from about 4 large lemons, or 6-8 small lemons)
  • 2 tbsp fresh lemon zest
  • 6 egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup sour cream

Topping

  • 1 ½ cups heavy whipping cream, cold
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

Instructions
 

Crust

  • Preheat the oven to 325 F, and lightly spray a deep dish pie pan, or 8 tartlet pans, with non-stick baking spray. If baking individual tartlets, set all the tartlet pans on a baking sheet.
  • In a bowl, combine the crushed graham crackers with the salt. Drizzle with the melted butter and toss with a fork until moistened.
  • Pile the crumbs into the pie pan, or divide evenly between the tartlet pans. Press the crumbs firmly and evenly against the bottom and all the way up the sides.
  • Bake the crust on the center oven rack for 8 minutes for a whole pie, or 6 minutes for tartlets. Set aside to cool for about 10 minutes.

Filling

  • In a bowl, whisk together the lemon juice, lemon zest and egg yolks. Whisk in the sweetened condensed milk and sour cream until smooth. Slowly pour the filling into the crust.
  • Bake a whole pie on the center oven rack for about 20-25 minutes, just until the edges are set, but the center is still wobbly.
    Bake the individual tartlets on the center oven rack for about 10 minutes, just until the edges are set, but the center is still wobbly.
  • Cool the pie/tartlets at room temperature for 1 hour. Cover with plastic wrap and refrigerate until chilled and set, about 5-6 hours, or overnight.

Topping

  • With an electric mixer, whip the cream until it starts to thicken into billowy peaks. Add the powdered sugar and vanilla, and whip until soft peaks form that hold their shape.
  • Serve the pie with the whipped cream.

Notes

  • For 8 tartlets (in 4 1/2 inch pans), you’ll need to increase the crust ingredients a little to have enough for the individual pans.  Make the crust with 2 cups crushed graham crackers + 1 teaspoon salt + 10 tbsp melted unsalted butter.  The filling ingredients will remain the same.
  • Lemon icebox pie/tartlets should be kept refrigerated, covered with plastic wrap, and eaten within 2-3 days.
Keyword Icebox Pie, Lemon, Tart
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Pies and Tarts

Previous Post: « Homemade Strawberry Orange Creamsicles
Next Post: The Best Chocolate Cream Pie with Vanilla Whipped Cream »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
    • Holiday Themed Cakes
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
    • Frozen Custard
    • Ice Cream Sandwiches
    • No Churn Ice Cream
    • Popsicles
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Raspberry Vanilla Cake
  • High Altitude Baked Chocolate Espresso Donuts
  • High Altitude Heart Shaped Chocolate Bundt Cake
  • High Altitude Homemade Graham Crackers
  • High Altitude Chocolate Chip Cookie Cupcakes
  • High Altitude Red Velvet Cake Whoopie Pies
  • Chocolate Dipped Chocolate Peanut Butter Sandwich Cookies
  • High Altitude Chocolate Sheet Cake
  • Rose Petal Chocolate Chip Shortbread Cookies
  • Homemade Chocolate Fudge Pop Tarts

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkNoPrivacy Policy