No-Bake Lemon Icebox Pie

No-Bake Lemon Icebox Pie is a refreshing and tangy dessert that is perfect for any occasion. With a smooth and creamy filling made from cream cheese, sweetened condensed milk, and fresh lemon juice, all nestled in a graham cracker crust, this pie is sure to become a family favorite.

Why Make No-Bake Lemon Icebox Pie

No-Bake Lemon Icebox Pie is the perfect dessert for when you want something light, refreshing, and easy to make. Plus, since it doesn’t require any baking, it’s great for those hot summer days when you don’t want to turn on the oven.

How to Make No-Bake Lemon Icebox Pie

1. Prepare the filling: In a large bowl, beat the cream cheese with an electric mixer until smooth. Scrape the sides and bottom of the bowl and beat again until lump-free.
2. Add the sweetened condensed milk: Add the sweetened condensed milk to the bowl and blend until smooth.
3. Add lemon juice and zest: Add the lemon juice and zest to the bowl and stir until thoroughly combined.
4. Fill the crust: Pour the filling into the graham cracker crust, smooth the top with a spatula, and refrigerate for at least 8 hours (overnight is best).
5. Garnish and serve: When the filling is set, top with whipped cream or whipped topping, if desired. Then slice, serve, and enjoy!

Serving Suggestions

Serve slices of No-Bake Lemon Icebox Pie chilled, garnished with whipped cream or whipped topping for an extra special touch.

Storage Info

Store any leftover pie covered in the refrigerator for up to 3 days.

Some Techniques or Tips

• Make sure the cream cheese is softened to room temperature before beating to ensure a smooth and creamy filling.
• For best results, chill the pie for at least 8 hours or overnight to allow the filling to set properly.

Variation

You can use lime juice and zest instead of lemon for a delicious No-Bake Lime Icebox Pie.

FAQs about No-Bake Lemon Icebox Pie

1. Can I use store-bought lemon juice instead of fresh? Freshly squeezed lemon juice will give the best flavor, but you can use store-bought lemon juice if you prefer.

2. Can I make this pie ahead of time? Yes, this pie needs to be refrigerated for at least 8 hours (overnight is best) to set properly, so it’s a great make-ahead dessert.

3. Can I freeze this pie? Yes, you can freeze this pie for up to 1 month. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.

RECIPE

Ingredients

• 1 (8 oz) block cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
• Zest of 2 lemons
• 1 (9-inch) prepared graham cracker crust
• Whipped cream or whipped topping for garnish (optional)

Instructions

1. In a large bowl, beat the cream cheese with an electric mixer until smooth. Scrape the sides and bottom of the bowl and beat again until lump-free.
2. Add the sweetened condensed milk and blend until smooth. Then, add the lemon juice and zest and stir until thoroughly combined.
3. Pour the filling into the graham cracker crust, smooth the top with a spatula, and refrigerate for at least 8 hours (overnight is best).
4. When the filling is set, top with whipped cream or whipped topping, if desired. Then slice, serve, and enjoy!