Lemon Icebox Pie (No Bake)
If you love the fresh, vibrant taste of lemons, our easy-to-make no-bake lemon icebox pie will satisfy your lemon cravings.
Equipment
- 1 pie plate not deep dish
Ingredients
Graham Cracker Crust
- 1 ½ cup graham cracker crumbs 11-12 whole crackers - or store-bought crust
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar
- 7 tablespoons unsalted butter -melted
Pie Filling
- 8 ounces cream cheese -room temperature
- 14 ounces sweetened condensed milk
- 2 Tablespoons lemon zest -from 2 lemons, plus more for garnish
- ¾ cup fresh lemon juice -from 6 lemons
Whipped Cream
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar or granulated sugar
- 1 teaspoon vanilla extract
Instructions
Graham Cracker Crust
- Place the graham crackers in the bowl of a food processor and pulse to finely ground into crumbs.
- Add the graham cracker crumbs, granulated sugar and brown sugar to a medium-sized bowl. Mix to combine.
- Add the melted butter and use a fork to combine the ingredients, until the crumbs are all moistened.
- Pour the mixture into pie plate. Use the bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and use your fingers to pack crumbs tightly into the sides of the pie pan.
- Freeze the crust for 10-20 minutes before filling.
Pie Filling
- Add the cream cheese, sweetened condensed milk, lemon zest, and lemon juice to a large bowl.
- Using an electric mixer, whip on medium until smooth and creamy.
- Spread the filling into the pie crust and smooth the top with an offset spatula. Refrigerate for 6-8 hours (overnight is best).
Whipped Cream
- Add the heavy whipping cream and powdered sugar to the bowl of a stand mixer fitted with the whip attachment (or a large bowl with an electric mixer).
- Start at a low speed and gradually build up to a faster speed (this will give you better consistency for your whipped cream than over-beating it from the beginning.
- Continue beating the cold cream until stiff peaks begin to form (just a little past soft peaks). The process should take 7-10 minutes.*Scrape the sides and bottom of the bowl as needed.
- Spread the whipped cream topping over the chilled pie. Garnish with lemon and lime zest.
- Garnish the pie with lemon and lime zest. If time permits, refrigerate the lemon icebox pie for 2-3 hours before serving. You can also freeze the pie and serve ice-cold frozen slices. It's the perfect refreshing dessert for those hot summer days.
Notes
*You can also buy a ready-to-use graham cracker crumbs or a premade graham cracker pie crust at your local grocery store.
Can I use bottled lemon juice?
Although you can use bottled juice, I wouldn’t recommend it. Fresh lemons give the juice a brighter, cleaner citrus flavor. Bottled juice tends to be flat and acidic without the bright, fresh flavor.
Can I use a different pie crust?
Absolutely. Although a classic graham cracker crust is most often used, vanilla wafers, shortbread, or lemon cream cookies can be used to make the pie crust.
Nutrition
Calories: 604kcalCarbohydrates: 52gProtein: 8gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 122mgSodium: 270mgPotassium: 324mgFiber: 1gSugar: 42gVitamin A: 1477IUVitamin C: 12mgCalcium: 218mgIron: 1mg
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