Lemon Icebox Pie: the zesty, old-fashioned recipe for an easy no-bake dessert
For a luscious, silky smooth dessert that's perfect for spring and summer, there's nothing like old-fashioned lemon icebox pie. This no-bake lemony dessert is made with few ingredients and takes virtually no time to put together.
It has a sweet, tangy flavor and a creamy, rich lemon filling set in a crunchy graham cracker crust. Lemon icebox pie is a great way to beat the summer heat when it's time for dessert.
Icebox pie is a classic Southern dessert that gets its name from the fact the pies were kept cool in an icebox. Serve your lemon icebox pie with a generous dollop of whipped cream – it'll take this sweet-tart dessert to the next level.
How to Make Lemon Icebox Pie
Making this beautiful lemony pie couldn't be any easier. All you need to do is make the graham crust by combining crackers, butter, sugar and salt. Next, beat the cream cheese in a bowl – make sure you beat it well. It should be completely smooth. Once the cream cheese is nice and smooth, whisk in the lemon juice, lemon zest, and condensed milk.
Transfer your lovely lemony filling to the graham cracker crust, and pop your pie in the fridge for at least two hours, so it can set. Serve your lemon icebox pie with whipped cream or Cool Whip.
Tips for Old-fashioned Lemon Icebox Pie
You can use store-bought graham cracker crust if you prefer.
To make your lemon icebox pie extra special, garnish it with whipped cream or top it with meringue.
You can use either full-fat or fat-free cream cheese for your pie.
Want to make your lemon icebox pie ahead of time? No problem! This zesty dessert can be made up to two days in advance.
Your pie is ready to enjoy once it has mostly set and the center is only slightly jiggly.
How to Store No-bake Lemon Icebox Pie
Wrap your lemon icebox pie and keep it in the fridge for up to 5 days.
Can You Freeze a Lemon Icebox Pie?
Absolutely! Freeze your lemon icebox pie for up to 3 months.
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Instructions
In a bowl, crumble the graham crackers, then add the butter, brown sugar, melted butter, and a pinch of salt. Mix.
Press the the graham cracker crumb into a pie plate.
Make sure to press it evenly. Let it refrigerate for about one hour.
Beat cream cheese with a handheld electric mixer until creamy and smooth.
Add in the lemon zest.
Pour in the lemon juice.
Add in the condensed milk. Whisk.
Transfer the filling to the crust.
Smooth the top with a spatula.
Place the pie in the fridge for at least 2 hours.
Once set, unmold the pie.
Decorate it with lemon slice and whipped cream.
Slice and enjoy!
Notes
Use room temperature ingredients to make your lemon icebox pie.
