The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This No-Bake Lemon Icebox Pie is so creamy, zesty, and tart. It’s easy to make and the perfect dessert for Spring and Summer. This is a great dessert for kids to make by themselves to build their kitchen confidence.
For about $7.13, you can enjoy this pie that serves 8. That’s just $0.90 per serving!
If you are a lemon lover like us, we have some more lemon desserts you have to try like this Lemon Poke Cake, this Copycat Olive Garden Lemon Cream Cake, Mom’s Lemon Lush, and this Chick-Fil-A Copycat Frosted Lemonade. Are you hungry yet?!
For a cool and creamy treat, you have come to the right place. This Lemon Icebox Pie is tart and cool with just the right amount of tangy zest from fresh lemon juice and lemon zest. Lemon lovers everywhere adore this dessert.
This is a classic old-fashioned dessert that is perfect during the Spring and Summer. Make this dessert ahead of time and store it in the fridge until ready to serve.
You can even store it in the freezer to give it a more firm texture. And don’t worry, there is no need to heat up your oven when you make this Lemon Icebox Pie because it is a no-bake recipe!
Ingredients and Cost
RECIPE COST: $7.13
PRICE PER SERVING: $0.90
- Graham cracker crust – $0.98
- 8 ounces cream cheese – $1.96
- 14 ounce can sweetened condensed milk – $1.98
- 1/2 cup fresh lemon juice – $0.96
- 1/2 teaspoon lemon extract – $0.04
- 1 Tablespoon lemon zest – $0.04
To find out more about how we price our recipes, check out Budget Recipes Explained.
- First, make the filling. Then make the whipped cream and fold it into the filling mixture.
- Spread the lemon mixture into the pie crust. Let it chill in the fridge for at least three hours.
- Finally, slice and serve!
- Instead of whipped cream, you can use an 8-ounce container of Cool Whip.
- Instead of lemon juice and zest, you can use lime, key lime, or orange.
- You can use low-fat cream cheese, but please don’t use fat-free cream cheese.
Serve: As with most recipes with dairy products in them, you shouldn’t leave pie out for longer than 2 hours.
Store: The finished pie will keep covered in the refrigerator for 4-5 days.
Freeze: Wrap the pie in two layers of plastic wrap and a layer of foil. Freeze for 1 month.
- large mixing bowl
- handheld mixer or stand mixer
- rubber scraper
- pie cutting spatula
- liquid measuring cup
- measuring spoons
Why is it called Icebox Pie?
How much lemon juice is in a lemon?
One lemon will give you anywhere from 1/4 to 1/3 cup of fresh-squeezed juice. That is about four to five tablespoons per lemon. A pro-tip is to microwave the lemon for about 10 seconds before cutting and squeezing it to give you the maximum amount of liquid from the lemon.
Get Kids Involved
Ages 2-3: Have your little one help you mix the ingredients together. Show them how to turn on and off the stand mixer.
Ages 4-5: Your child can help measure and pour in the ingredients for the lemon mixture.
Ages 6-8: Let your child practice making a recipe on their own with you close by for assistance. This is a great recipe for them to try!
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Buy lemons when they are on sale. Or even better, get some from your neighbors if you do not have a lemon tree. Then juice them and freeze the juice in 1/2 cup servings in Ziploc bags. You can then pull the fresh lemon juice out whenever you need it and enjoy this dessert all year long or use it to make Homemade Lemonade!
- Aunt Nancie’s Pistachio Pudding Cake
- Cake Mix Banana Bread
- Cheesecake Fruit Salad
- Chick-Fil-A Copycat Frosted Lemonade
- Cake Mix Peach Cobbler
- Chocolate Peanut Butter Bon Bons
- Copycat Lofthouse Sugar Cookies
- Crockpot Chocolate Lava Cake
- Lemon Poke Cake
- Olive Garden Lemon Cream Cake
- Mom’s Lemon Lush
- Raspberry Poke Cake
- Quick Monkey Bread from Scratch
- White Chocolate Dipped Oreos
Lemon Icebox Pie
- large mixing bowl
- handheld mixer or Stand mixer
- rubber scraper
- pie cutting spatula
- Liquid measuring cup
- Measuring spoons
- Graham cracker crust - store bought or homemade
- 8 ounces cream cheese softened
- 14 ounce can sweetened condensed milk
- ½ cup fresh lemon juice
- ½ teaspoon lemon extract
- 1 Tablespoon lemon zest
- 1 cup cold heavy whipping cream
- Whipped cream optional
- Fresh lemon slices optional
- Mint leaves optional
- In a large mixing bowl, beat cream cheese until smooth.
- Add sweetened condensed milk, lemon juice, lemon extract and lemon peel and beat until smooth.
- Pour the whipping cream into a large bowl. Beat on low for 1 minute, then increase the speed to medium-high and beat until stiff peaks form.
- Gently fold whipping cream into lemon mixture until well combined.
- Spread the mixture into the pie crust.
- Chill in the refrigerator or freezer, depending upon your preference, for 3 hours or overnight until firm.
- Serve with additional whipped cream, lemon slices and mint leaves if desired.
Shadi Hasanzadenemati says
So delicious! Thank you for this amazing recipe!
Anything “icebox” reminds me of my grandma! This dessert is exactly like something she would have made and had waiting for us when we came to visit. But it’s SO easy to make – it came together quickly – then just had to chill. The bright flavor of lemon is balanced perfectly with the sweet filling. YUM
I’ve actually never tried an icebox pie but this looks so tasty! I love anything lemon flavored, and this looks so refreshing in the summer time. Great ideas for getting kids involved in helping out to!
It’s just turned sunny here in London and this recipe ticks all the boxes!
Ice box pie is so perfect for days like today when it’s crazy hot and humid! Thanks for this recipe!
Looks so creamy and dreamy. Can’t wait to try it!