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Easy Lemon Icebox Pie Recipe

Easy Lemon Icebox Pie

iamwinfred
This Easy Lemon Icebox Pie is a creamy, no-bake frozen dessert made with a buttery graham cracker crust, a silky-smooth lemon filling of fresh lemon juice, cream cheese, and sweetened condensed milk, and a fluffy whipped cream topping. Bright, tangy, and refreshingly cool, it comes together in just 15 minutes and is the ultimate make-ahead summer dessert that always disappears fast.
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Prep Time 15 minutes
Cook Time 0 minutes
Freeze Time 4 hours
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 480 kcal

Equipment

  • 9-inch pie dish Ceramic preferred for even cold distribution
  • Hand mixer or stand mixer For beating cream cheese and whipping cream
  • Large mixing bowl For combining the lemon filling
  • Medium mixing bowl For making the whipped cream topping
  • Citrus juicer For extracting maximum juice from lemons
  • Microplane zester For fine lemon zest
  • Rubber spatula For folding and scraping the bowl
  • Measuring cups and spoons
  • Plastic wrap or pie lid To cover pie during freezing
  • Food processor or rolling pin For crushing graham crackers if not using pre-made crumbs (optional)

Ingredients
  

For the Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs about 150g or 12 full crackers, finely crushed
  • 3 tbsp granulated sugar about 36g
  • 6 tbsp unsalted butter about 85g, melted

For the Lemon Filling

  • 2 cans sweetened condensed milk 14 oz / 396g each
  • 3/4 cup fresh lemon juice about 180ml, from 4 to 5 large lemons — freshly squeezed
  • 1 tbsp lemon zest packed; zest lemons before juicing
  • 8 oz cream cheese 225g, 1 full block, full-fat, softened to room temperature

For the Whipped Cream Topping

  • 1 cup heavy whipping cream about 240ml, cold
  • 2 tbsp powdered sugar about 15g, to sweeten the topping

For Garnish (Optional)

  • lemon slices thin rounds for topping
  • lemon zest extra, for sprinkling over whipped cream

Instructions
 

  • Remove cream cheese from the fridge 30 minutes before starting. Zest lemons first (1 tbsp packed), then juice them until you have ¾ cup fresh lemon juice; remove any seeds and set both aside.
  • Stir together graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand and holds together when pressed. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish, then freeze for 10 minutes.
  • Using a hand mixer or stand mixer, beat the softened cream cheese on medium speed for about 2 minutes until completely smooth and lump-free, scraping down the sides of the bowl halfway through.
  • With the mixer on low, add both cans of sweetened condensed milk to the cream cheese and mix until smooth, then add the fresh lemon juice and lemon zest and beat on medium for 1 to 2 minutes until thick and well combined. Taste and adjust tartness or sweetness if needed.
  • Pour the lemon filling into the chilled crust and spread into an even layer with a rubber spatula, then gently tap the dish on the counter to remove air bubbles. Cover loosely with plastic wrap (without touching the surface) and freeze for at least 4 hours, or overnight for best results.
  • Beat cold heavy whipping cream on medium-high speed until soft peaks form, add powdered sugar, then increase to high and beat until stiff peaks form — do not overbeat.
  • Let the pie sit at room temperature for 10 to 15 minutes to soften slightly, then top with whipped cream, lemon slices, and extra zest. Run a sharp knife under hot water and wipe dry between each slice for clean cuts.

Notes

  • Always use freshly squeezed lemon juice — bottled juice produces a flat, processed flavor that's noticeably different in a pie where lemon is the star.
  • Soften cream cheese fully (30 to 45 minutes at room temperature) before mixing to ensure a completely smooth, lump-free filling.
  • For the cleanest slices, freeze the pie overnight rather than just 4 hours — the filling sets firmer and holds its shape much better when cut.
  • Use full-fat block cream cheese only. Low-fat or spreadable varieties contain more water and will result in a thinner, less stable filling.
  • Always chill the crust in the freezer for 10 minutes before adding the filling — this prevents it from becoming soggy and helps it hold its shape.
  • Add the whipped cream topping just before serving. Made hours in advance, it can weep and lose its texture.
  • For a softer, mousse-like consistency, refrigerate the pie instead of freezing it — it sets in 3 to 4 hours and keeps for up to 4 days in the fridge.
  • To store, wrap tightly with plastic wrap or place in an airtight container and freeze for up to 2 weeks. Wrap leftover individual slices and freeze for up to 1 week.
  • Crust variations: use vanilla wafer crumbs, gingersnap crumbs, or chocolate graham crackers in place of regular graham crackers for a different flavor profile.
  • For a Key Lime Icebox Pie, simply swap the lemon juice and zest for the same quantities of fresh Key lime juice and zest.

Nutrition

Serving: 1SliceCalories: 480kcalCarbohydrates: 63gProtein: 9gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 230mgPotassium: 320mgFiber: 0.5gSugar: 52gVitamin A: 12IUVitamin C: 11mgCalcium: 19mgIron: 4mg
Keyword easy lemon dessert, frozen lemon pie, lemon icebox pie, no bake lemon pie, summer pie recipe
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