Lemon Icebox Pie

Indulge in the refreshing tanginess of a No-Bake Lemon Icebox Pie. This easy-to-make dessert promises a burst of citrusy flavor with every creamy bite.

Course Dessert

Cuisine American

Keyword icebox, lemon, pie

Prep Time 15

Chill 3

Total Time 3 15

Servings servings

Calories 363kcal

Ingredients

graham cracker crust - store-bought or homemade

Filling

8 ounces cream cheese - softened
14 ounces sweetened condensed milk
½ cup lemon juice fresh
½ teaspoon lemon extract or clear vanilla extract
1 tablespoon lemon zest finely grated
1 cup heavy whipping cream VERY COLD

Serving

Whip cream

Fresh lemon slices

Mint leaves

Instructions

Place the mixing bowl and beaters in the freezer for at least 20 minutes.
In a large mixing bowl, beat the cream cheese until smooth.
Add the sweetened condensed milk, lemon juice, lemon extract, and lemon zest and beat until smooth.
Remove the bowl from the freezer and pour in the whipping cream.
Beat the whipping cream on low for 1-2 minutes, then increase speed to medium-high as the cream thickens and beat until stiff peaks form.
Gently fold the whipping cream into the lemon mixture until well combined.
Spread the filling mixture into the pie crust in an even layer.
Chill in the refrigerator for at least 3 hours or overnight until firm.
Serve with additional whipped cream, lemon slices, and mint leaves if desired.
Store any leftovers in the refrigerator.

Nutrition