Description
A refreshing No-Bake Lemon Icebox Pie with creamy lemon filling and a buttery graham cracker crust, perfect for summer gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 package (8 ounces) cream cheese, softened
- 1 cup heavy whipping cream
Instructions
- Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl, mixing until evenly coated.
- Press this crust mixture into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator.
- Beat the softened cream cheese in a large bowl until smooth. Add sweetened condensed milk, lemon juice, and lemon zest, mixing well until fully combined.
- Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Pour the lemon filling into the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 240 minutes or until set.
- Garnish with additional lemon zest or a dollop of whipped cream before serving.
Notes
Use fresh lemons for the best flavor. This pie can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American