Description
No Bake Lemon Icebox Pie brings Southern tradition to your table with zero oven time. This creamy, tangy dessert requires just five ingredients and freezes beautifully. Perfect for hot summer days when you want something refreshing.
Ingredients
- 12 whole graham crackers
- 2 tablespoons sugar
- 1 stick butter, melted
- 1/4 cup fresh lemon juice
- 14 oz sweetened condensed milk
- 8 oz cream cheese, softened
- 1 tablespoon lemon zest
Instructions
1. Pulse graham crackers with sugar in food processor until fine crumbs. Drizzle in melted butter and pulse until combined. Press into 9-inch pie pan, working up the sides.
2. Bake crust at 350°F for 12-15 minutes if desired for firmer texture. Let cool completely before filling. You can skip this step for truly no-bake version.
3. Combine cream cheese, condensed milk, and lemon juice in food processor. Pulse until completely smooth and creamy. Don’t overmix or filling won’t set properly.
4. Pour lemon filling into prepared crust. Spread evenly and smooth top with spatula. Cover with plastic wrap and freeze for 4 hours minimum.
5. Remove from freezer 10 minutes before slicing. Garnish with whipped cream and lemon zest if desired. Use hot knife for clean slices.
Notes
Use real lemon juice, never bottled for best flavor.
Don’t overmix filling in processor or it gets too soft.
Freeze fully before slicing for clean cuts that hold shape.
Hot knife creates cleanest cuts without squishing filling.
Make crust day ahead to save time on serving day.
Add more lemon juice up to 1/2 cup for extra tang.
Try lime instead for Key lime pie flavor variation.
Top with fresh berries for color and freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 65mg