Grandma makes this every spring for Sunday dinner and the whole pan disappears in minutes. You won't believe it only takes 3 ingredients.

This southern 3-ingredient lemon icebox pie is the kind of no-fuss dessert that shows up at every spring Sunday dinner in my family. My grandma has been making some version of this since before I was born, and the pan is always mysteriously empty before the dishes are even cleared. It’s creamy, tangy, and sweet with that classic buttery graham cracker crust, and it chills in the fridge instead of baking. If you’re juggling work, kids’ activities, or just a busy weekend, this is the kind of recipe you can throw together in 10 minutes the night before and look like you worked way harder than you actually did.

Serve this lemon icebox pie straight from the fridge so it’s nice and cold, with the filling set and silky. It pairs perfectly with a cup of coffee after Sunday dinner, or with iced tea on a warm afternoon. I like to slice it into small wedges because it’s rich, and it goes great alongside simple mains like baked chicken, pot roast, or grilled burgers. If you want to dress it up a bit without adding more ingredients, serve each slice on a pretty plate and sprinkle a few extra graham cracker crumbs over the top for a little texture and color.

Servings: 8

1 (9-inch) prepared graham cracker pie crust

Place the prepared graham cracker pie crust on a small baking sheet or plate so it’s easy to move in and out of the fridge without cracking the crust.

In a medium mixing bowl, pour in the sweetened condensed milk.

Slowly whisk in the fresh lemon juice, a little at a time, until the mixture is completely smooth and slightly thickened. The acid from the lemon juice will naturally thicken the sweetened condensed milk as you stir.

Once the filling is smooth and uniform in color, carefully pour it into the graham cracker crust. Use a spatula or the back of a spoon to smooth the top so it’s even and creamy-looking.

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

Cover the pie loosely with plastic wrap or foil, making sure it doesn’t touch the surface of the filling.

Refrigerate the pie for at least 4 hours, or overnight, until the filling is fully set and firm enough to slice cleanly. The longer it chills, the better the texture.

When ready to serve, remove the pie from the fridge, slice into wedges with a sharp knife, and serve cold straight from the glass pie plate.

For a slightly lighter texture without changing the ingredient list, you can whisk the sweetened condensed milk and lemon juice a bit longer to incorporate more air, which will make the filling feel a little fluffier. If you prefer a stronger lemon flavor, increase the lemon juice to 1 1/4 cups, but be aware the filling will be a touch softer; just be sure to chill it overnight so it sets well. For make-ahead prep, you can mix the filling up to a day in advance and keep it in a covered bowl in the fridge, then pour it into the crust a few hours before serving and chill until firm. Food safety tips: Always use pasteurized sweetened condensed milk and wash your lemons well before juicing, since you’ll be handling the peel. Because this is a no-bake pie, it should be kept refrigerated until serving and not left out at room temperature for more than 2 hours (or 1 hour if it’s very warm). Store leftovers tightly covered in the fridge and enjoy within 3–4 days for the best texture and flavor.