My mama makes this every spring and the whole family fights over the last slice. You will not believe this is only 3 ingredients.

This southern 3-ingredient lemon icebox pie is the kind of dessert that disappears the second it hits the table. It’s bright, creamy, and tangy with a buttery crust, and you’d never guess how simple it is to make. Recipes like this started showing up in Southern kitchens when canned milk became common, and busy home cooks needed something they could stir together in a hurry. My mama makes this every spring, and the whole family really does hover around the fridge waiting for it to chill so we can all fight over that last slice.

Serve this lemon icebox pie well-chilled, straight from the fridge, with small plates and a sharp knife so you can get neat slices from the glass pie plate. It’s perfect after a heavier meal like baked ham, fried chicken, or a Sunday pot roast because the lemon cuts through the richness. A cup of hot coffee or iced tea on the side balances the sweetness nicely. If you want to stretch it for a crowd, serve smaller slices alongside fresh berries or a simple fruit salad.

Servings: 8

1 (9-inch) prepared graham cracker pie crust

Set the prepared graham cracker crust, still in its aluminum pie tin or in a glass pie plate, on a baking sheet for easy moving. Make sure the crust is fully intact and pressed firmly so it will hold the creamy filling.

In a medium mixing bowl, pour in both cans of sweetened condensed milk.

Slowly whisk in the freshly squeezed lemon juice, a little at a time, until the mixture is completely smooth, thick, and glossy. The lemon juice will naturally thicken the sweetened condensed milk as you stir. Scrape down the sides of the bowl so everything is evenly combined.

Pour the lemon filling into the graham cracker crust, smoothing the top with a spatula so it’s even and reaches all the way to the edges. You should have a bright yellow, creamy layer sitting in the golden crust.

Gently tap the pie on the counter a few times to pop any air bubbles and help the filling settle into the crust.

Carefully transfer the pie (still on the baking sheet) to the refrigerator. Chill, uncovered, for at least 4 hours, or until the filling is fully set and firm enough to slice cleanly. For best results, let it chill overnight.

When ready to serve, run a thin knife under hot water, wipe it dry, and cut the pie into slices. This helps you get neat wedges that show off the creamy yellow filling and buttery golden crust.

Store any leftover slices covered in the refrigerator and enjoy within 3–4 days.

If you have little helpers in the kitchen, this is a great recipe for them to whisk and pour, since there’s no baking involved. For a slightly less tart pie, you can reduce the lemon juice to 1/2 cup; for extra tang, you can go up to a very full 3/4 cup, but add it gradually and taste as you go so it doesn’t get too sharp for younger or pickier eaters. If your family prefers a thicker crust, you can gently press a second prepared graham crust into the first to double it up before filling. For a firmer, slice-and-serve texture that travels well to potlucks, pop the chilled pie into the freezer for 30–45 minutes right before serving; it shouldn’t be rock hard, just very cold and set. You can also swap in bottled lemon juice in a pinch, but the flavor is best with fresh lemons. Food safety tips: Keep the pie refrigerated at all times except when serving, since it’s a dairy-based dessert. Don’t leave it out at room temperature for more than 2 hours (or 1 hour if it’s very warm in your kitchen). Make sure your lemons and any tools you use are washed and clean before juicing, and always check the date on your sweetened condensed milk cans to be sure they’re still safe to use.