No-Bake Lemon Icebox Pie Recipe

Introduction

This No-Bake Lemon Icebox Pie is a bright and tangy dessert that’s perfect for warm days or when you want something refreshing without turning on the oven. With a creamy lemon filling and a crunchy graham cracker crust, it’s easy to make and sure to impress.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 package (8 ounces) cream cheese, softened
• 1 cup heavy whipping cream

Instructions

1. Step 1: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
2. Step 2: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill in the refrigerator while preparing the filling.
3. Step 3: In a large bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, and lemon zest. Mix until fully combined and creamy.
4. Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until well incorporated.
5. Step 5: Pour the filling into the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours or until set.
6. Step 6: Garnish with additional lemon zest or whipped cream before serving, if desired.

Tips & Variations

• Use fresh lemon juice and zest for the best flavor and brightness in your pie filling.
• For a gluten-free option, substitute graham cracker crumbs with gluten-free cookie crumbs.
• If you prefer a sweeter pie, add a tablespoon of honey or simple syrup to the filling.
• Make mini pies using a muffin tin for individual servings perfect for parties.

Storage

Store the pie covered in the refrigerator for up to 3 days. It’s best enjoyed chilled but can be taken out about 10 minutes before serving for a softer texture. Leftovers can be refrigerated but should not be frozen as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best bright flavor, but bottled lemon juice can be used in a pinch. Just be sure it’s 100% lemon juice, not lemonade or lemon-flavored syrup.

How long does it take for the pie to set?

The pie needs at least 4 hours in the refrigerator to firm up properly. For best results, chilling overnight is recommended.

No-Bake Lemon Icebox Pie Recipe

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★★★★★

4.9 from 135 reviews

This No-Bake Lemon Icebox Pie is a refreshing and creamy dessert perfect for warm days. With a crunchy graham cracker crust and a tangy lemon filling made from cream cheese, sweetened condensed milk, and freshly squeezed lemon juice, this pie requires no oven and comes together quickly. It’s light, zesty, and chilled to perfection for a delightful treat.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Filling

• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 package (8 ounces) cream cheese, softened
• 1 cup heavy whipping cream

Instructions

1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated with butter, which helps the crust bind together.
2. Form the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to create an even crust layer. Once formed, place the crust in the refrigerator to chill while you prepare the filling.
3. Make lemon filling base: In a large bowl, beat the softened cream cheese until it is smooth and creamy. Then add the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest. Mix everything until the filling is fully combined and silky.
4. Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. This will add lightness and volume to the pie filling.
5. Combine the filling: Gently fold the whipped cream into the lemon mixture to incorporate the ingredients without deflating the whipped cream, ensuring a fluffy, airy texture.
6. Assemble and chill: Pour the lemon filling into the prepared crust, smoothing the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is completely set.
7. Serve: Before serving, garnish with additional lemon zest or a dollop of whipped cream if desired for an extra burst of lemon flavor and presentation.

Notes

• For the best flavor, use freshly squeezed lemon juice rather than bottled.
• Ensure the cream cheese is softened to room temperature to achieve a smooth filling without lumps.
• Chilling the pie for at least 4 hours is crucial for the filling to set properly.
• You can make this pie up to 1 day in advance and keep it refrigerated.
• To lighten the dessert, you may substitute light cream or half-and-half, but the texture will be less rich.

Keywords: No-Bake Lemon Pie, Lemon Icebox Pie, Easy Lemon Dessert, Summer Pie, Cream Cheese Pie, No Oven Dessert