Lemon Icebox Pie

lemon icebox pie Dessert
Lemon Icebox Pie
  • Prep 20 min
  • Total 4 hr 45 min
  • Servings 20

When life gives you lemons, make a delicious pie! ...MORE + LESS -


1 roll Pillsbury™ refrigerated sugar cookies
6 egg yolks
3 1/4 cups/800 mL sweetened condensed milk (not evaporated) (from three 300 mL cans)
1 cup (250 mL) lemon juice
3 cups (750 mL) thawed frozen whipped topping (from 299 g/1L tub)
2 cups (500 mL) sliced strawberries, patted dry


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  • 1
    Heat oven to 350°F. Thoroughly grease or spray 13x9-inch (3-quart) baking dish; press cookie dough in even layer in bottom and 1 1/2 inches up sides of dish. Bake 22 minutes. Cool 10 minutes at room temperature.
  • 2
    Meanwhile, in large bowl, beat eggs. Add milk; beat until combined. Add lemon juice; beat until thickened, about 2 minutes. Pour egg mixture on cookie; bake 20 to 25 minutes or until set on edges but slightly jiggly in centre.
  • 3
    Cool 30 minutes at room temperature, then refrigerate until firm, at least 2 hours but no longer than 8 hours. Spread whipped topping over cooled pie. Arrange berries on top. Carefully cover with plastic wrap, and refrigerate at least 1 hour but no longer than 8 hours. Cut into 5 rows by 4 rows.

Expert Tips

  • Tip: Pillsbury™ Refrigerated Sugar Cookies are available in stores early November to mid January.
  • Use a sharp knife wiped clean with a wet towel to cut clean slices, and use a metal spatula or pie server to lift the crispy cookie bottom from the dish.
  • Bottled lemon juice works great in this recipe, but for a tangier version, use fresh squeezed lemon juice and add a tablespoon of the grated peel to the egg mixture before baking.

Nutrition Information

Nutrition Facts

Serving Size: 20
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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