Lemon Icebox Pie
This cool, creamy lemon pie is perfect for summer. It’s called lemon icebox pie because it’s a chilled dessert that never enters the oven.
Another way this no-bake pie is perfect for hot days is that it uses simple ingredients and requires minimum effort. With a mixer or a food processor, you hardly have to do a thing.
I include instructions for simple homemade whipped cream. Although this also requires hardly any effort with a mixer, you could use the whipped topping of your choice.
You can make this lemon pie up to a couple of days ahead of time and pop it into the fridge. It will keep in the freezer for up to 3 months.
Step-by-Step Instructions
The ingredients for the lemon pie filling are:
- 8 ounces cream cheese at room temperature
NOTE: letting the cream cheese soften is important for it to be fully incorporated with a smooth texture. - 1 14-ounce can sweetened condensed milk (I prefer Eagle Brand)
- 1 package gelatin
- 3 lemons (lemon zest and fresh lemon juice โ you can substitute bottled lemon juice)
- You can either use a pre-baked pie crust (click here for my recipe) or press graham cracker crumbs into a 9-inch pie pan. The crust in my Key Lime Pie recipe, made from finely chopped nuts, also would work great.ย ย
A basic whipped cream has just three ingredients. You will need:
- 2ย cupsย heavy whipping cream
- 6ย tablespoonsย powdered sugar
- 1/2ย teaspoonย vanilla extract
Instructions for the Lemon Pie Filling
In the large bowl of an electric mixer with the whisk attachment, blend the cream cheese and sweetened condensed milk and mix completely.
Zest the three lemons and set aside the zest. After juicing them, mix the lemon juice with a package of gelatin in a medium-sized bowl and stir until dissolved. Add the gelatin-lemon mixture to the cream cheese mixture along with the zest of the 3 lemons and mix until incorporated.
Pour the lemon pie filling into prepared pie crust in 9-inch pie dish. Place in the refrigerator for 5 hours.
Whipped Cream to Top Your Lemon Pie
In a stand mixer or electric mixer, whip cream at a high speed until it’s foamy and has increased in volume. Add vanilla and then slowly add sugar until soft peaks form.
Optionally arrange thin lemon slices over the top of the pie.
Lemon Icebox Pie Recipe
Ingredients
- 8 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk one can
- 1 package gelatin
- 3 lemons for lemon zest and fresh lemon juice
- Prebaked pie crust or no-bake graham cracker crust
Instructions
For the Pie Filling
- In the large bowl of an electric mixer with the whisk attachment, blend the cream cheese and sweetened condensed milk and mix completely.
- Zest the three lemons and set aside the zest. After juicing them, mix the lemon juice with a package of gelatin in a medium-sized bowl and stir until dissolved. Add the gelatin-lemon mixture to the cream cheese mixture along with the zest of the 3 lemons and mix until incorporated.
- Pour into prepared pie crust in 9-inch pie dish. Place in the refrigerator for 5 hours.
For the Whipped Cream
- In a stand mixer or electric mixer, whip cream at a high speed until it’s foamy and has increased in volume. Add vanilla and then slowly add sugar until soft peaks form.
- Top the chilled lemon pie with whipped cream and serve cold.
