Lemon Icebox Pie is a classic, no-bake dessert. With a graham cracker crust and silky lemon filling, this refreshing pie is a summer must.
It’s difficult to bake during the summer. Turning on the oven sounds like torture when it’s already 90+ degrees outside and the air conditioning is on full blast.
This lemon icebox pie is made without turning on the oven or the stove – perfect to make during those hot summer months.
Homemade graham cracker crust is filled with rich lemon cream cheese filling. Perfectly refreshing on a hot summer day.
Graham cracker crust
Using a food processor is the easiest way to make your graham cracker crust. Grind up your graham crackers into crumbs, then add sugar and blend for a few seconds. Last, add your melted butter and mix until evenly incorporated.
From there, your pie crust can be tossed straight into the pie pan.
If you don’t have a food processor, place your graham crackers into a sealed bag, then mash with a rolling pin until you have even sized crumbs.
Or, look for graham cracker crumbs the next time you’re at the grocery store. They’re a great time saver!
Preventing a lumpy pie filling
Make sure your cream cheese is at room temperature before your begin mixing it. If it’s still cold, it will leave lumps in your mixture.
Also, I highly recommend mixing your ingredients together as I specify in the recipe card. First, add your cream cheese and mix until creamy. Then, add your sweetened condensed milk and blend with the cream cheese.
Last, add your vanilla extract, lemon juice, and lemon zest and mix until combined. Combining all of your ingredients at once will more likely than not give you a lumpy pie (I know from experience).
How to get rid of lumps in filling
Sometimes, after mixing everything properly, you may have a few lumps in your batter.
Try pressing your pie filling through a fine mesh sieve to remove most of your lumps. If you don’t have a fine mesh sieve, mash them up with a spatula on the side of your bowl, or leave them be. Your pie will still taste great anyway.
Top your pie with a few extra graham cracker crumbs, lemon zest, or a dollop of whipped cream and no one will notice.
Lemon Icebox Pie
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
Pie Filling
- 8 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream very cold
Instructions
Crust
- In a bowl, add graham cracker crumbs and granulated sugar. Stir to combine. Add melted butter and stir until fully incorporated. Using the back of a measuring cup, press graham cracker mixture firmly into bottom and sides of pie pan. Refrigerate while preparing filling.
Pie Filling
- In a large bowl, add cream cheese and beat until smooth. Add sweetened condensed milk and mix until combined. Then, add vanilla extract, lemon juice, and lemon zest. Mix until combined. Set aside.
- In a separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into cream cheese mixture until just combined.
- Pour filling into graham cracker crust and smooth the top with a spatula. Refrigerate until firm and chilled through, about 2 hours. Serve chilled and store any leftovers in the refrigerator.
Equipment Recommendations
Notes
- This pie is even better the day after preparing - refrigerate overnight to allow the flavors to meld.
- Pie will keep for 4-5 days covered in the refrigerator.
- Pie must be prepared in a standard pie pan, not a springform pan.
- Optionally, top your pie with additional lemon zest, graham cracker crumbs, or dollops of whipped cream.
We make this pie all the time and love it, what a good recipe. Just wanted to let you know.
I make this pie and freeze it. Great taste for hot summer meal when you want something that’s cool and not heavy.