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.

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

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