Lemon Icebox Pie
Easy No-Bake Lemon Icebox Pie – The Perfect Lemon Dessert and Refreshing Lemon Pie
I started making Lemon Icebox Pie back in our early days stationed in Texas. I was very pregnant with my 4th daughter and it was in the middle of a hot Summer. I was craving fresh, bold flavors and after canning over 20 pints of strawberry lemonade concentrate from fresh-picked strawberries, I suddenly needed a classic lemon pie just like the ones I enjoyed in Alabama.
I set out on a hunt for a good recipe that would allow me to eat it sooner than later and without messing up the other half of the kitchen (especially important while pregnant!). Many recipes called for extra baking, different kind of crusts, or a bunch of eggs which I never remembered them being apart of.
I found a recipe that was close to what I have below and tweaked it until it was perfect. I probably made six pies sorting this one out. My kids “struggled” to eat all the test pies that summer – yeah, it was rough for them. After that summer we had a new Lemon Pie in our dessert rotation and we couldn’t be happier.
Why You’ll Love This Lemon Icebox Pie
- No bake and super simple
- Creamy, lemon tangy, and refreshing
- Make-ahead friendly (perfect for summer gatherings)
- Only a few ingredients
Ingredients (Makes one 9-inch pie)
- Graham cracker crust (store-bought or homemade:12 graham crackers – crushed, 2 Tbsp Sugar, 1 stick butter – melted and pressed into a pie tin)
- 1/4 cup lemon juice (fresh is best for a brighter flavor)
- 14oz. can of sweetened condensed milk
- 8oz. cream cheese, room temperature
- 1 Tbsp lemon zest
- Whipped topping for serving
- Optional garnishes: extra lemon zest, fresh berries
Instructions for This Easy Lemon Icebox Pie:
- Prepare your graham cracker crust (homemade or store-bought) and set aside.
- In a mixer, blend the fresh lemon juice, sweetened condensed milk, room-temperature cream cheese, and lemon zest until smooth and creamy.
3. Pour the filling into the prepared crust
4. Freeze for at least four hours until firm
5. Before serving, let the pie sit on the counter for about 10 minutes for easier slicing. Top with whipped topping and optional lemon zest and or fresh berries.
Lemon Icebox Pie
Ingredients
- 1 Graham Cracker Crust, or make from scratch (12 graham crackers – crushed, 2 Tbsp Sugar, 1 stick butter – melted and pressed into a pie tin)
- ¼ Cup Lemon Juice, Fresh is best
- 14oz. can of Sweetened Condensed Milk
- 8oz. Cream Cheese, room temp
- 1 Tbsp Lemon Zest
- Whip Topping , for serving
- Optional: Lemon Zest, Fresh Berries for garnishing
Instructions
- Prepare your graham cracker crust (homemade or store-bought) and set aside.
- In a mixer, blend the fresh lemon juice, sweetened condensed milk, room-temperature cream cheese, and lemon zest until smooth and creamy.
- Pour the filling into the prepared crust.
- Freeze for at least 4hours until firm.
Did you make this Lemon Icebox Pie? Let us know in the comments section below if you loved it! Don’t forget to subscribe to our news letter and check out our other pies like this, and this, and this.
