Lemon Ice Box Pie Filling

  • 1/2 cup of lemon juice
  • 1tsp lemon rind/zest
  • 1 can of Eagle Brand Sweetened Condensed milk
  • 2 eggs
  • Pastry shell (No-roll pie crust works well)

Combine all well and pour into cooked pastry shell. Refrigerate to firm up. Top with cool whip.


  • You can also cook this pie for about 40 minutes to make it even firmer. If you do that, you can bake in an uncooked pie shell
  • This pie is very rich, but only about 1 inch of filling when done. If you want a tall pie, double the recipe.
  • If making for a large group, this works very well in a casserole dish and cut into squares.
  • If you like meringue – you can reserve the whites from the eggs, make the meringue, top the pie, and bake at 325 degrees for 15 minutes to brown the meringue.

Posted in on July 16, 2009
Recipe entered by: Lena

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