Lemon Icebox Pie

Short description

I made a bright, creamy Lemon Icebox Pie using a buttery graham cracker crust and a luscious filling of sweetened condensed milk, fresh lemon juice and zest, and cream cheese. It’s a no-bake classic that chills into a refreshing dessert perfect for warm weather.

Why You’ll Love This Recipe

I love how quickly this comes together—just a few minutes of mixing and then chill time. The flavor is perfectly balanced between tart lemon zing and sweet creaminess, and the texture becomes delightfully smooth and chilled. It’s so easy to prepare ahead and keeps well in the fridge or freezer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Unsalted butter (melted and mixed into the crust)

• Sweetened condensed milk

• Cream cheese at room temperature

• Fresh lemon zest

• Fresh lemon juice

• Pinch of salt

• Optional whipped cream for topping

Directions

1. I press the graham cracker crumbs mixed with melted butter into a 9‑inch pie pan to form a crust.

2. If I decide to bake the crust, I preheat the oven to 350°F and bake it for about 8–10 minutes, then cool it completely.

3. Meanwhile, I whip together the cream cheese and sweetened condensed milk until smooth.

4. I stir in the lemon zest, lemon juice, and a pinch of salt until everything is well combined.

5. I pour the lemon filling into the cooled crust.

6. For a creamier texture, I bake the filled pie at 350°F for about 10–15 minutes, then let it cool before chilling.

   • If I want a completely no‑bake version, I skip this step.

7. Once cooled, I cover and refrigerate the pie for at least 4 hours—or freeze it overnight for a firmer, more sherbet‑like texture.

8. Before serving, I optionally top with whipped cream and garnish with lemon slices or zest.

Servings and timing

I made 8 servings from a standard 9‑inch pie. Total prep takes about 10 minutes, baking (if used) takes 10–15 minutes, and chilling takes around 4 hours. If frozen, chilling overnight gives the best set texture.

Variations

• I can skip the baking step entirely for a no-bake version.

• I sometimes use a different crust like vanilla wafers, gingersnaps, or shortbread.

• I can swap lemon for lime, orange, or blood orange for a twist.

• I occasionally fold in whipped cream or sour cream for a richer filling.

• For something fun, I add layers with a citrus curd or fruit jam.

storage/reheating

I store the pie in the fridge for up to 2 days. For longer storage, I freeze it wrapped in plastic wrap and foil—it keeps for up to 2 months. Before slicing a frozen pie, I let it sit at room temperature for about 10–15 minutes so it softens slightly.

FAQs

What if I don’t want to bake the pie?

I can skip baking completely. Lemon juice and sweetened condensed milk set the filling nicely on their own.

Can I use a store-bought crust?

Absolutely. I often do—it saves time and works really well with this filling.

Is raw egg safe in no-bake pie?

This recipe doesn’t include eggs, so there’s no concern about raw egg safety.

Can I freeze this pie?

Yes, I freeze it for up to 2 months. I let it sit out for a few minutes before slicing.

Can I make it ahead?

Definitely. I like making it a day in advance so it’s fully chilled and ready to serve.

Conclusion

I enjoy making Lemon Icebox Pie because it’s simple, fast, and reliably delicious. Whether I go with a classic baked version or a completely no‑bake approach, it always delivers creamy texture and fresh citrus flavor. It’s a versatile dessert that lets me adapt crusts, citrus, and add-ins to suit my mood—and it’s always a crowd-pleaser.

Lemon Icebox Pie

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• Author: Chef Sara
• Total Time: 4 hours 20 minutes (including chilling)
• Yield: 8 slices
• Diet: Vegetarian

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Description

A cool, creamy no-bake dessert made with a buttery graham cracker crust and a tangy lemon cream cheese filling. This Lemon Icebox Pie is refreshing, quick to make, and perfect for summer days or make-ahead entertaining.

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Ingredients

1½ cups graham cracker crumbs

6 tablespoons unsalted butter, melted

1 (14 oz) can sweetened condensed milk

8 oz cream cheese, room temperature

1 tablespoon fresh lemon zest

½ cup fresh lemon juice

Pinch of salt

Whipped cream, for topping (optional)

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Instructions

1. Press graham cracker crumbs mixed with melted butter into a 9-inch pie pan to form a crust.
2. Optional: Bake crust at 350°F (175°C) for 8–10 minutes, then cool completely.
3. In a bowl, beat cream cheese and sweetened condensed milk until smooth and creamy.
4. Stir in lemon zest, lemon juice, and a pinch of salt until fully combined.
5. Pour filling into cooled crust.
6. Optional: For a firmer set, bake filled pie at 350°F for 10–15 minutes. Cool completely.
7. Chill pie in the refrigerator for at least 4 hours or freeze overnight for a firmer texture.
8. Top with whipped cream and lemon zest or slices before serving, if desired.

Notes

• No-bake version works perfectly—skip baking steps if preferred.
• Swap graham crackers with vanilla wafers, gingersnaps, or shortbread for different crusts.
• Try lime, orange, or blood orange in place of lemon for variations.
• Fold in whipped cream or sour cream for a richer filling.
• Add citrus curd or fruit jam for layered flavor.

• Prep Time: 10 minutes
• Cook Time: 10–15 minutes (optional)
• Category: Dessert
• Method: No-Bake (or Baking Optional)
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 160mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 50mg