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Lemon Icebox Pie Recipe

By: Author Anne Carter

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Lemon Icebox Pie Recipe
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Today, I’m excited to share a slice of my world with you through a tried-and-true recipe that’s close to my heart – the Lemon Icebox Pie. Having spent years in bustling kitchens, I’ve come to appreciate the joy a simple, homemade dessert can bring.

Picture this: a zesty, tangy lemon filling nestled in a buttery graham cracker crust, chilled to perfection. This Lemon Icebox Pie is not just a dessert; it’s a memory on a plate. From its silky texture to the refreshing burst of citrus, every bite feels like a comforting embrace.

As someone who’s clocked in countless hours in the restaurant industry, I know the value of a good recipe that’s both easy to follow and utterly delicious. So, join me in my culinary journey today, and let’s whip up this Lemon Icebox Pie together – a taste of nostalgia and simplicity that never fails to bring a smile.

Last month was full of such parties in our home and we tried Smith Island Cake, and German Chocolate Cake along with some others and the experience turned out really well.

Try More Such Recipes!

Lemon Icebox Pie (Zingy Lemon Magic)

Irresistible Lemon Icebox Pie Recipe

It's just tempting with a traditional graham cracker crust and a lemony, custardy filling—especially when topped with a generous dollop of fluffy whipped cream. This cool citrus dessert is ideal for bringing to any summer barbecue.
4.25 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Resting Time: 2 hours
Total Time: 2 hours 50 minutes
Calories: 255kcal
Author: Anne Carter
Servings: 12

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Zester
  • Spatula

Ingredients

  • 1 (9") graham cracker crust
  • 8 oz. cream cheese (room temperature)
  • 1 (14 oz.) can sweetened condensed milk
  • ½ cup fresh lemon juice
  • zest of two lemons
  • whipped cream

Instructions

  • Blend smooth cream cheese in a mixing bowl with an electric mixer.
  • Add sweetened condensed milk, lemon juice, and lemon zest; blend until smooth.
  • Pour the filling into a pre-made graham cracker pie crust.
  • Smooth the top and refrigerate for 2 hours to set.
  • Top with whipped cream or cool whip before serving.
  • Serve the lemon icebox pie cold.

Notes

  • Feel like lightening up your lemon icebox pie? Swap out full-fat cream cheese for fat-free; it gives a sherbet-like taste. Using fat-free cream cheese and condensed milk brings the calories down to 187 per slice.
  • Want that smooth pie filling? Make sure your cream cheese is at room temperature before mixing.
  • No fresh lemons? No problem! Bottled lemon juice works just as well. I did a taste test, and my crew couldn’t even tell the difference.
  • Prep ahead! You can whip up this dessert up to 2 days in advance. Pop it in the fridge, covered, and it’ll be ready when you are. It stays fresh for up to 5 days.
  • Got leftovers or planning ahead? Freeze it! This pie can hang out in the freezer for up to 3 months. So, no rush – you’ve got options!

Nutrition

Calories: 255kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 170mg | Potassium: 172mg | Fiber: 1g | Sugar: 22g | Vitamin A: 377IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg
Keyword best lemon icebox pie recipe, easy lemon icebox pie recipe, lemon icebox pie recipe, no bake lemon icebox pie recipe, simple lemon icebox pie recipe

What to Serve with Lemon Icebox Pie?

Lemon Icebox Pie

Times for The Tips!

  • Cheese Choices: Whether you go for fat-free or full-fat cream cheese, both bring their A-game to this recipe. The fat-free cream cheese gives your lemon icebox pie that sherbet-like vibe.
  • Creamy Consistency: To avoid lumps in your filling, make sure your cream cheese hangs out at room temperature before you mix things up.
  • Brand Matters: Personally, I recommend Philadelphia Cream Cheese and Eagle Brand Sweetened Condensed Milk. They’ve got the taste and texture I’m looking for. Name brands tend to blend easier at room temperature, creating a smoother filling. (Nope, this isn’t a sponsored post – just sharing the scoop!)
  • Lemon Choices: Fresh lemon juice is tops, but don’t sweat it if fresh lemons are MIA. Bottled lemon juice steps up just fine. I did a taste test, and trust me, no one could sniff out the difference!
  • Crust Convenience: Pre-made graham cracker crusts are game-changers for a quick fix. Of course, if you’re feeling the homemade vibes, check out the easy cheesecake recipe for a killer graham cracker crust.
  • Plan Ahead: Be the dessert ninja and prep this up to 2 days in advance. Slap on the plastic cover that comes with the crust or use trusty plastic wrap. Your masterpiece chills in the fridge, waiting for its grand entrance.
  • Freeze the Fun: Got leftovers or making it way ahead? Freeze that pie – it can handle up to 3 months in the freezer.
  • Mixer Magic: Want to kick things up a notch? Use a food processor or a stand mixer to whip up that dreamy lemon pie filling. It’s like a shortcut to dessert heaven!
4.25 from 4 votes (4 ratings without comment)
Recipe Rating




Monique

Thursday 23rd of May 2024

What’s with the question marks everywhere & how much lemon juice???