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If you need a dessert that comes together in minutes and never once turns on the oven, this no bake lemon icebox pie is it. Bright lemon, a touch of sweetness, and a buttery graham cracker crust make it the kind of easy lemon dessert you’ll want to keep on repeat all spring and summer.
I started making this pie back when I first got married, and it’s been a staple in my kitchen for over 35 years now. It’s one of those recipes that’s practically foolproof, no matter how many times I’ve made it, it always turns out smooth and set just right.
This pie has traveled with me to more church dinners, potlucks, and summer cookouts than I can count. It’s the kind of dessert you can bring with confidence, because it’s never once let me down.
Why you’ll love this Lemon Icebox Pie Recipe
❥ No oven, no stress. The whole pie comes together on the counter and in the fridge, so you never have to heat up the kitchen.
❥ Smooth, tart, and perfectly balanced. The cream cheese keeps the sweetness of the condensed milk and the tartness of the lemon perfectly in check.
❥Truly foolproof. This is one of those easy lemon icebox pie recipes that turns out right every single time, even for new cooks.
❥ Make ahead friendly. It needs time to chill anyway, so it’s a great dessert to prep a day or two before you need it.
NikkiIngredient Notes
- Graham cracker crumbs: Store-bought crumbs work great here, or crush whole graham crackers yourself for a fresher crust.
- Granulated sugar: Just enough to sweeten the crust and help it hold together.
- Salted butter: Melted butter binds the crust and adds richness. If you only have unsalted on hand, add a pinch of salt to the crumb mixture.
- Cream cheese: Full fat and room temperature is key here. It’s what balances the sweetness of the condensed milk and the tartness of the lemon, giving this pie its signature smooth, tangy filling.
- Sweetened condensed milk: This sweetens and thickens the filling without any baking required.
- Fresh lemon juice: Fresh is best for the brightest flavor. If you need to use bottled, Santa Cruz Organic Pure Lemon Juice is a good quality option.
- Lemon zest: Zest adds even more lemon flavor without extra tartness, and a little extra on top makes a pretty finishing touch.
How to Make No Bake Lemon Icebox Pie
For the Crust (or use a store-bought 9-inch graham cracker crust)
Step 1 | Mix the crust. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until everything is evenly moistened.
Step 2 | Press into the pan. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the freezer for 20 to 30 minutes to firm up.
For the Filling
Step 3 | Beat the cream cheese. In a stand mixer or medium bowl, beat the cream cheese until smooth and fluffy with no lumps.
Step 4 | Add the rest. Add the condensed milk, lemon juice, and lemon zest. Mix until completely smooth.
Step 5 | Fill the crust. Pour the filling into the chilled crust and smooth the top with a spatula.
Step 6 | Chill until set. Refrigerate for at least 2 hours, or until firm and fully set. Top with whipped cream, a little extra zest, or a lemon wedge before serving.
Variations & Substitutions
This pie is best kept simple, but there’s an easy way to save time if you’re short on it.
Store-Bought Crust: Grab a pre-made 9-inch graham cracker crust (6-ounce) and skip making it from scratch. It comes in its own tray with a lid, which doubles as an easy way to keep the pie covered in the fridge.
Pro Tips
- Room temperature cream cheese is non-negotiable. Cold cream cheese leaves lumps no matter how long you beat it. Let it sit out until it’s fully softened before you start.
- The balance is what makes this pie work. Cream cheese keeps the sweetness of the condensed milk and the tartness of the lemon from overpowering each other. That balance is what gives this pie its smooth, tangy flavor.
- Give it enough time to set. This pie needs a full 2 hours in the fridge, and longer is even better if you have the time. Rushing it means softer slices instead of clean ones.
- Don’t skip the crust chill. Whether you bake it or freeze it, letting the crust firm up before adding the filling keeps it from getting soggy underneath.
- This one really is foolproof. After 35 years of making this pie, it’s never once let me down. As long as your cream cheese is soft and you give it time to chill, it’ll turn out right
What to Serve With No Bake Lemon Icebox Pie
This pie is a treat all on its own, no need to build a whole spread around it. A glass of sweet tea or a hot cup of coffee is really all it needs alongside it.
If you want to round things out, it fits right in on a dessert table with other potluck favorites, or as the sweet finish after a simple summer meal. However you serve it, a cold slice straight from the fridge is the way to go.
Storage, Make Ahead, Freezing
Storage: Store the pie covered in the refrigerator for up to 5 days.
Make Ahead: This pie is perfect for making ahead, up to 2 days in advance. Just keep it covered in the fridge until you’re ready to serve.
Freezing: This pie freezes well for up to 3 months. Thaw it in the refrigerator before serving.
Commonly Asked Questions
Icebox pie is an old-fashioned Southern dessert that sets in the refrigerator instead of the oven, hence the name. This lemon version keeps things simple with a graham cracker crust and a cream cheese lemon filling.
It’s best to keep this pie in the fridge until you’re ready to serve it, then let it sit out for no more than 20 to 30 minutes. Since it’s a no-bake, dairy-based filling, it holds its texture best cold. If I am taking this to a potlock and refrigeration isn’t possible, I place a ice zip lock bag in a cooler and set the pie on the ice.
Yes, whipped topping works fine if that’s what you have on hand or prefer. It also holds up a bit longer in the fridge than fresh whipped cream if you’re serving the pie over a few days.
This usually means it needs more time. Give it the full 2 hours, and longer if your fridge runs warm, since a shorter chill leaves the filling softer than it should be. I like to make this pie the day before I am serving it.
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Lemon Icebox Pie
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Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons salted butter - melted
- 8 ounces cream cheese - softened, room temperature
- 14 ounce sweetened condensed milk
- ½ cup fresh lemon juice
- 2 tablespoons lemon zest - , plus more to decorate
Instructions
- In a medium-sized bowl, combine graham cracker crumbs, sugar, and melted butter and mix until combined.
- Press mixture into and up the sides of a 9-inch pie dish.
- No-Bake Pie: For a no-bake pie crust, place the crust in the freezer for 20-30 minutes to chill.For a Baked Crust: Bake at 350℉ for 10 minutes. Remove from the oven and cool completely on a wire rack.
- In a stand mixer or large mixing bowl, beat cream cheese until smooth and creamy.
- Add condensed milk, lemon juice, and lemon zest, and blend again until the ingredients are fully incorporated and smooth.
- Pour the filling into the pie crust and smooth the top evenly.
- Refrigerate at least 2 hours or until completely chilled and set.
- Garnish with whipped cream, lemon wedge, zest, and mint leaves if desired.
Notes
- Make sure the cream cheese is at room temperature for the smoothest results.
- Bottled lemon juice can be substituted if needed. Use a good quality lemon juice like Santa Cruz Lemon Juice.
Storage:
- Make Ahead: Make this up to 2 days ahead. Store covered in the refrigerator until ready to serve.
- Store refrigerated up to 5 days.
- This pie can be frozen for up to 3 months.
Love the soulful recipes! Thanks for sharing.
Thank you Deera! I am so glad you are here following along!
Thanks for sharing the recipe with us at the #HomeMattersParty this week. We hope you will link up again next Friday.
~Bonnie