Lemon Icebox Pies in Jars

These picnic-friendly pies are easy to make and even easier to tote. They keep well, so make them ahead and store them in the refrigerator until you’re ready to serve.

Lemon Icebox Pies in Jars

Guess who is ready for a picnic? ME! Sunny days are here at last, and it’s made our little family stretch toward the light like flowers. We’ve been letting the pugs explore uncharted territory (the unsullied front yard) and going on long car rides with our sunglasses on. This kind of mild weather makes me long for a simple kind of picnic; cheese sandwiches, crunchy veggies with dip and portable lemon pie in jars.

Lemon Icebox Pies in Jars

I made four desserts for Easter dinner this year: ambrosia salad, chocolate cake, grits pie and lemon pie. All of the desserts were well received, but the lemon pie was the clear favorite. I’ve been making it for years, and there’s a version of it in my second baking book Sea Salt Sweet. It’s perfect for spring and not heavy at all (which is a good thing if you had second helpings of mom’s famous chicken and dumplings *raises hand*). I decided to translate the recipe into single servings, and 4 ounce canning jars were picnic perfect.

Lemon Icebox Pies in Jars
Lemon Icebox Pies in Jars
Lemon Icebox Pies in Jars

This recipe makes about 10 servings if you fill the 4 ounce jars to the top. If you’re packing them for a picnic, fill the jars less full so they can be lidded, and you’ll have a few more servings to pass around.

Lemon Icebox Pie in Jars

Heather Baird
These no-bake pies are quick to make and are picnic-perfect in little jars. Bursting with lemon flavor and a buttery graham cracker crust.
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Prep Time 20 mins
2 hours chill time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 10

Equipment

  • 10-12 four oz. jars

Ingredients
  

  • 3/4 cup 75g graham cracker crumbs
  • 1 tablespoon unsalted butter melted
  • 1 1/4 cups 390g sweetened condensed milk
  • 1/2 cup 120ml freshly squeezed lemon juice (about 4 lemons)
  • 2 drops yellow food color
  • 1 1/4 cups 300 ml heavy whipping cream
  • 2 tablespoons granulated sugar
  • 6 to 8 fresh whole raspberries

Instructions
 

  • Combine the graham cracker crumbs and butter in a small bowl. Stir together until the crumbs resemble wet sand. Divide been six (or eight) 4 ounce jars. Tamp down the crumbs evenly.
  • Combine the condensed milk and lemon juice in a large bowl. Stir together until well incorporated and thickened. Stir in the yellow food coloring.
  • In a separate bowl, beat the heavy whipping cream, gradually adding the 2 tablespoons sugar, to stiff peak consistency with an electric mixer. Remove 1/3 of the whipped cream and place in a piping bag fitted with a star tip. Fold the remaining whipped cream into the lemon mixture.
  • Spoon or pipe the lemon pie filling over the crusts. Pipe stars of whipped cream on top of each pie and garnish with a single fresh raspberry. Refrigerate until ready to serve.
Keyword heavy cream, lemon juice, sweetened condensed milk
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Rosa
Rosa
5 years ago

Heavenly! This is such a wonderful dessert.

Cheers,

Rosa

Mary @ LOVE the secret ingredient
Mary @ LOVE the secret ingredient
5 years ago

Wow these are just TOO cute! Perfect serving size for a little indulgence 🙂

Michelle Rout
Michelle Rout
5 years ago

These look and sound wonderful!

How long in advance do you think you can make them please?

Heather Baird
Heather Baird
5 years ago
Reply to  Michelle Rout

Hi Michelle!

I'd say you could make them 2 to 3 days in advance. These pies refrigerate well, and as long as they are covered they'll stay fresh and lovely for 2 to 3 more days.

jennai
jennai
5 years ago

These so delicious and awesome beautiful picture<>

Anonymous
Anonymous
5 years ago

Hi, can i change it to freshly squeezed orange juice instead of freshly squeezed lemon juice? Or can i mix both of them? Thank you

Heather Baird
Heather Baird
5 years ago
Reply to  Anonymous

Hi! I've never used orange juice in this recipe (only lime juice), but I don't see why it wouldn't work. You may want to taste-test after mixing the juice and sweetened condensed milk to see if the orange flavor is strong enough. If it's not you could add some orange zest or even a teaspoon of orange extract or a few drops of orange oil.

United Cakedom
United Cakedom
5 years ago

You and me both!! I can't wait for picnic weather! The sun is out, but it's not warm enough yet – but soon! And I would love to have these as part of my first picnic this year! Lemon is just a refreshing treat after a meal!

jennai
jennai
5 years ago

This is such a nice desert

Gwen Watson
Gwen Watson
5 years ago

These lemon pies are well presented in the Mason jars! They also make a nice, light treat on warmer days. You can easily substitute lime for lemons if you want to try something different.

A Teenage Realist
A Teenage Realist
5 years ago

Heather, I loove your recipes and I have a request. Please post a mint chocolate chip cupcake recipe with mint oils (we don't get mint extract, here)