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Creamy No-Bake Lemon Icebox Pie

creamy no-bake lemon icebox pie - featured image
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A refreshing and creamy no-bake lemon icebox pie with a buttery graham cracker crust, perfect for summer desserts and easy to prepare without an oven.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs (about 10–12 full crackers, crushed)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1 cup (240ml) sweetened condensed milk
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons (25g) powdered sugar
  • Optional: thin strips of lemon peel or fresh berries for garnish

Instructions

  1. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until crumbs are evenly coated and resemble wet sand.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass or measuring cup to compact the crust evenly.
  3. Chill the crust in the refrigerator for at least 15 minutes to set.
  4. In a large mixing bowl, beat softened cream cheese with sweetened condensed milk until smooth and creamy, about 2-3 minutes.
  5. Add freshly squeezed lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until fully combined and glossy.
  6. In a separate chilled bowl, whip heavy cream with powdered sugar until stiff peaks form, about 3-5 minutes.
  7. Gently fold half of the whipped cream into the lemon filling to lighten it, then fold in the remaining whipped cream until smooth and airy.
  8. Pour the lemon filling into the chilled graham cracker crust and smooth the top with a spatula.
  9. Cover with plastic wrap or a pie dome and refrigerate for at least 4 hours, preferably overnight.
  10. Before serving, top the pie with remaining whipped cream or freshly whipped cream and garnish with lemon zest strips or fresh berries.
  11. Slice with a hot, wet knife for clean cuts.

Notes

Use softened cream cheese to avoid lumps. Fresh lemon juice is essential for bright flavor. Whip cream to stiff peaks but avoid overwhipping. Press crust firmly to prevent crumbling. Chill pie for at least 4 hours for best texture. Use a hot, wet knife for clean slices. For extra firmness, gelatin can be added but is optional.

Nutrition

Keywords: no-bake lemon pie, lemon icebox pie, summer dessert, easy lemon pie, graham cracker crust, creamy lemon pie

Find it online: https://zorbmeal.com/creamy-no-bake-lemon-icebox-pie-recipe-perfect-for-summer-desserts/