Lemon Icebox Pie

4.50 from 2 votes

This no bake lemon icebox pie is smooth, tart, and full of fresh lemon flavor, the kind of pie that always earns its spot at the table. It comes together in minutes with a handful of simple ingredients and chills up in the fridge, no oven needed.

Author: Nikki Lee

Servings: 8 servings

Prep Time 20

Total Time 20

Ingredients

▢ 1 ½ cups graham cracker crumbs
▢ ¼ cup granulated sugar
▢ 6 tablespoons salted butter melted

For the Filling

▢ 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

For the Pie Crust (or use a 9-inch pre-made graham cracker crust)

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.

For the Filling:

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.

Nutrition

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