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+ servings
An overhead picture of this finished Lemon Icebox Pie.
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5 from 6 votes

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 Time15 mins
Chill Time3 hrs
Total Time3 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: icebox, lemon, pie
Servings: 8 people
Calories: 363kcal
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

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: 1slice | Calories: 363kcal | Carbohydrates: 30g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 166mg | Potassium: 262mg | Fiber: 1g | Sugar: 28g | Vitamin A: 952IU | Vitamin C: 8mg | Calcium: 190mg | Iron: 1mg