Lemon Icebox Pie

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A lemon cream pie with a graham cracker crust, topped with whipped cream and lemon slices, sits on a white plate with one slice removed. A bowl of lemon wedges is beside it.

This easy recipe for lemon icebox pie is the perfect no-bake summer dessert! Made with fresh lemons, sweetened condensed milk, and cream cheese (no raw eggs required) it's creamy, tangy, and absolutely irresistible.

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Prep Time: 10

Chilling Time: 6

Servings: Slices

Author: Michelle

Ingredients

1 9" Graham cracker crust, store bought or homemade, see note for homemade instructions.
8 ounces of full fat cream cheese, softened
2 tablespoons fresh lemon zest, (2-3 lemons)
1/2 cup fresh lemon juice, (3 large lemons)
1 can (14 oz) sweetened condensed milk

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and lemon zest. Beat until smooth on medium speed.
Add in the sweetened condensed milk and continue mixing until smooth.
With the mixer on low, slowly stream in the lemon juice and mix until no lumps of cream cheese remain. Note: The mixture will thicken as it sits.
Pour the filling into the prepared graham cracker crust, loosely cover, and chill at least 6 hours, or overnight.

Notes

Store bought Graham Cracker Crust: No need to bake the crust before filling. A 9" Keebler crust works great in this recipe and is ready to go immediately.

Homemade Graham Cracker Crust: crush 12 graham crackers and mix with 6 tablespoons melted butter and 3 tablespoons sugar. Press into a greased 9" pie plate. Freeze for 15 minutes until firm, and then add the pie filling. For a crisper crust: bake the crust for 10-12 minutes at 350°F. Cool completely before filling.

Cuisine American

Course Dessert, Pies, Sweets

Nutrition