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6
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Lemon Icebox Pie
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.
Prep Time
15
minutes
mins
Chill Time
3
hours
hrs
Total Time
3
hours
hrs
15
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
icebox, lemon, pie
Servings:
8
people
Calories:
363
kcal
Cost:
$7.13
Equipment
large mixing bowl
handheld mixer or Stand mixer
rubber scraper
pie cutting spatula
Liquid measuring cup
Measuring spoons
Ingredients
CRUST:
Graham cracker crust - store bought or homemade
LEMON FILLING:
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
FOR SERVING:
Whipped cream
optional
Fresh lemon slices
optional
Mint leaves
optional
US Customary
-
Metric
Instructions
MAKE FILLING:
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:
Chill in the refrigerator or freezer, depending upon your preference, for 3 hours or overnight until firm.
SERVE:
Serve with additional whipped cream, lemon slices and mint leaves if desired.
Notes
Instead of whipped cream, you can use an 8-ounce container of Cool Whip.
Nutrition
Serving:
1
slice
|
Calories:
363
kcal
|
Carbohydrates:
30
g
|
Protein:
6
g
|
Fat:
25
g
|
Saturated Fat:
15
g
|
Cholesterol:
89
mg
|
Sodium:
166
mg
|
Potassium:
262
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Vitamin A:
952
IU
|
Vitamin C:
8
mg
|
Calcium:
190
mg
|
Iron:
1
mg