Lemon Icebox Pie

Lemon icebox pie is a light and refreshing no-bake dessert made with fresh lemons, condensed milk, sugar, and cream cheese, whipped in a graham cracker crust.

Course Dessert

Cuisine American

Keyword icebox recipes, lemon pie recipes, no bake pie recipes

Prep Time 10

Refrigeration Time 10

Total Time 10 10

Servings - 8 servings

Calories 661kcal

Author Kathleen

Ingredients

2 (8-ounce) box cream cheese, room temperature
1/4 cup sugar
1 teaspoon vanilla extract
1 (14-ounce) can sweetened condensed milk
2 tablespoons lemon zest from 2 lemons, plus more for garnish
3/4 cup fresh lemon juice from 6 lemons
1 store-bought graham cracker crust

Topping

Whipped cream or frozen whipped topping thawed, to serve
lemon zest

US Customary - Metric

Instructions

Add softened cream cheese (2 boxes), sugar (1/4 cup), vanilla extract (1 teaspoon), sweetened condensed milk (1 can), lemon zest (2 tablespoons), and lemon juice (3/4 cup) to a large mixing bowl.
Mix together using a hand-held electric mixer, set on medium, until evenly combined and the mixture is smooth.
Pour filling into graham cracker crust, using a small offset spatula to even the top. Cover with plastic wrap and refrigerate for 8 hours, or until set.
When pie is set and you're ready to serve, top with cool whip or whipped cream and lemon zest or slices.

Notes

Zesting: I zested the lemons first before juicing. It's so much easier! I use a microplane.
Texture: After refrigeration, the pie filling will be soft but firm enough to cut soft slices. If you want to serve a perfect pie slice with clean edges, freeze before cutting.

Nutrition