Description

Craving a dessert that’s refreshingly tart, creamy, and effortless to make? This Lemon Icebox Pie is a no-bake classic that combines a tangy lemon filling with a buttery graham cracker crust for a delightful treat. Perfect for summer gatherings, potlucks, or a simple family dessert, this pie is as easy to prepare as it is delicious

Ingredients

Scale

With just six ingredients (plus optional garnishes), this recipe highlights the vibrant flavor of fresh lemons. Use fresh lemon juice for the best taste.

1 (9-inch) prepared graham cracker crust: Provides a buttery, crunchy base.
2 (8-ounce / 226 g each) packages cream cheese, softened: Creates a rich, creamy filling.
1 (14-ounce / 397 g) can sweetened condensed milk: Adds sweetness and smooth texture.
2 lemons, juiced (about ⅓ cup / 80 mL): Delivers a tart, citrusy punch.
1 teaspoon lemon zest: Enhances the lemon flavor with aromatic zest.
Whipped cream (optional, for garnish): Adds a light, decorative touch.
Fresh mint leaves (optional, for garnish): Provides a fresh, colorful accent.
Substitutions and Variations:
- Dairy-Free: Use vegan cream cheese and coconut condensed milk; top with dairy-free whipped topping.
- Gluten-Free: Swap the graham cracker crust for a gluten-free version or make one with gluten-free graham crackers.
- Lower Sugar: Use low-fat cream cheese and reduce sweetened condensed milk to 10 ounces (300 g), adding ¼ cup unsweetened almond milk.
- Flavor Twist: Substitute one lemon’s juice with lime or orange juice for a citrus blend, or add ½ teaspoon vanilla extract to the filling.
- Crust Swap: Use a vanilla wafer or shortbread crust for a different flavor profile.

Why These Ingredients Matter: The graham cracker crust offers a crunchy contrast, the cream cheese and condensed milk create a smooth, sweet filling, and the fresh lemon juice and zest provide a bright, tangy flavor that defines this classic pie.

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Instructions

Step 1: Gather Ingredients

Ensure 2 (8-ounce) packages cream cheese are softened at room temperature for 30 minutes.
Juice 2 lemons to yield about ⅓ cup juice and zest 1 teaspoon of lemon rind.
Tip: Roll lemons on the counter before juicing to maximize juice output, and use a fine grater for zest, avoiding the bitter white pith.

Step 2: Prepare the Filling

In a medium mixing bowl, beat 2 (8-ounce) packages softened cream cheese with an electric mixer on medium speed until fluffy, about 2 minutes.
Add 1 (14-ounce) can sweetened condensed milk, the juice of 2 lemons, and 1 teaspoon lemon zest. Beat until smooth and fully combined, about 1–2 minutes.
Tip: Ensure cream cheese is fully softened to avoid lumps, and scrape the bowl to incorporate all ingredients evenly.

Step 3: Assemble

Pour the lemon filling into the 9-inch prepared graham cracker crust, spreading it evenly with a spatula to create a smooth surface.
Tip: Tap the pie gently on the counter to remove air bubbles and ensure a level filling.

Step 4: Chill

Cover the pie with plastic wrap or the crust’s lid (if provided).
Refrigerate for at least 2 hours to set the filling, or overnight for a firmer texture and enhanced flavor.
Tip: Chill for 4–6 hours if you prefer a denser, sliceable pie.

Step 5: Garnish and Serve

Remove the pie from the fridge and slice into 8 equal portions.
Garnish each slice with a dollop of whipped cream and a fresh mint leaf, if desired.
Serve chilled.
Tip: Use a sharp knife dipped in hot water and wiped dry for clean slices, and serve immediately for the freshest texture.