Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

When life gives you lemons, use it to make this pie! The filling is pure heaven, not too sweet, and full of tartness from lemon juice and zest. If you like, you can speed things up with a premade graham cracker crust, but don't compromise when it comes to using fresh lemons. 

Lisa Donovan
Recipe by Southern Living June 2015

Gallery

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
20 mins
total:
6 hrs 15 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Whisk together first 3 ingredients in a bowl.

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  • Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.

  • Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours. Top with Lemon-Blueberry Topping just before serving, if desired.

  • Strawberry-Lemon-Buttermilk Icebox Pie with Baked Gingersnap Crust: Prepare Lemon-Buttermilk Icebox Pie as directed, substituting baked Gingersnap Crust for Graham Cracker Crust and whisking 1/2 cup strawberry jam into condensed milk mixture. Microwave 3 Tbsp. strawberry jam in a medium-size microwave-safe bowl at HIGH 20 seconds. Stir 16 oz. sliced strawberries into jam. Top pie with strawberry mixture just before serving. Hands-on 25 min.; Total 6 hours, 25 min., including crust

  • Key Lime-Buttermilk Icebox Pie with Baked Buttery Cracker Crust: Prepare Lemon-Buttermilk Icebox Pie as directed, substituting baked Buttery Cracker Crust for Graham Cracker Crust and Key lime juice for lemon juice. Top with Sweetened Whipped Cream. Hands-on 20 min.; Total 6 hours, 20 min., including crust and whipped cream

  • Mango-Lemon-Buttermilk Icebox Pie with Baked Saltine Cracker Crust: Bring 1/2 cup water to a boil over medium-high heat in a saucepan. Stir in 1 cup chopped fresh or thawed frozen mango. Remove from heat, and stir in 1 Tbsp. fresh lemon juice. Process mixture in a blender until smooth. Prepare Lemon-Buttermilk Icebox Pie as directed, substituting baked Saltine Cracker Crust for Graham Cracker Crust and 3/4 cup mango puree and 1/4 cup lemon juice for 1/2 cup lemon juice. Discard remaining puree. Whisk 2 Tbsp. mango schnapps into condensed milk mixture along with puree and lemon juice. Top with Sweetened Whipped Cream and chopped fresh mango just before serving. Hands-on 30 min.; Total 6 hours, 25 min., including crust and whipped cream

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