This old fashioned recipe makes the best Lemon Icebox Pie! It’s a simple recipe that’s quick to make. There’s a creamy lemon pie filling that pairs perfectly with the graham cracker crust. It’s almost impossible to eat just one slice of this delicious no-bake pie – everyone always asks for seconds!
Lemon Icebox Pie
There’s something incredibly refreshing and delightful about a lemon dessert, especially during the warm summer months. One of my all-time favorites is this old-fashioned Lemon Icebox Pie.
It’s truly so delicious! Its cool and creamy texture, combined with the perfect balance of tangy lemon and sweet condensed milk, creates a taste reminiscent of lemon cheesecake. The cream cheese adds a luxurious richness that will have you longing for warm summer days.
Best of all, this pie is incredibly quick and easy to put together, making it an ideal dessert for any occasion.
What Is Lemon Icebox Pie Made Of?
Lemon Icebox Pie is an amazing no-bake dessert made with a creamy filling of cream cheese, sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract, all nestled in a delicious graham cracker crust. It’s a perfect combination of tangy lemon flavor and rich, smooth creaminess that is sure to satisfy your taste buds!
Cream Cheese: Full-fat cream cheese provides the rich and creamy base for this pie. It is essential to use full-fat cream cheese to achieve the perfect consistency.
Sweetened Condensed Milk: Sweetened condensed milk adds sweetness and creaminess to the lemon pie filling. I like using Eagle brand sweetened condensed milk, but any brand will work.
Lemon Zest and Lemon Juice: Fresh lemon zest and juice give this Lemon Icebox Pie its bright, tangy flavor. Meyer lemons are ideal for their sweeter taste, but regular lemons work just as well.
Vanilla Extract: A touch of pure vanilla extract adds depth to the lemon flavor, making it even more irresistible.
Graham Cracker Crust: The graham cracker crust adds the perfect amount of crunch and sweetness to complement the lemon filling. You can also try a vanilla wafer crust for a different twist.
Garnishes: Optional garnishes, such as whipped cream and lemon wedges, add an extra touch of elegance to this dessert. It also tastes great topped with blueberry sauce.
- Crust alternatives: Instead of a graham cracker crust, try using a vanilla wafer crust or even a crushed pretzel crust for a sweet and salty combination.
- Lime Icebox Pie: Swap out the lemon juice and zest for lime juice and zest to create a zesty Lime Icebox Pie.
- Add-ins: You can also fold in some fresh berries or even a swirl of raspberry or strawberry jam to the filling for a fruity twist.
How To Make A Lemon Icebox Pie
Prepare the filling: In a large mixing bowl, beat the cream cheese with a hand mixer until it becomes smooth. Scrape down the bowl to ensure all the cream cheese is mixed. (See the recipe card below for the full printable instructions.)
Combine ingredients: Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract to the bowl with the cream cheese. Beat again until everything is fully incorporated and the mixture becomes smooth.
Assemble the pie: Pour the filling into the graham cracker crust and spread it out evenly. Cover the pie with a lid or plastic wrap and refrigerate until set or freeze overnight. If you freeze it, remove from the freezer and let it thaw on the counter for 15-20 minutes before serving.
Serve and enjoy: Serve the pie cold with whipped cream and lemon wedges, if desired. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
- Use room temperature cream cheese: Ensure your cream cheese is at room temperature before mixing. This will make it easier to achieve a smooth and creamy filling.
- Chill the crust before adding the filling: To help the crust hold its shape and prevent it from becoming soggy, chill it in the refrigerator for about 30 minutes before adding the filling. This step is optional, but it’s a great trick if you have the extra time!
- Patience is key: Allow the pie to chill for at least 3 hours, or overnight if possible, to achieve the perfect texture and ensure the filling sets properly.
Lemon Icebox Pie vs Lemon Meringue vs Key Lime Pie
While all three pies feature citrus flavors, Lemon Icebox Pie is a no-bake, creamy dessert that is chilled in the refrigerator. Lemon Meringue Pie has a baked lemon filling topped with meringue, while Key Lime Pie features a tart lime flavor and is typically baked as well.
What Is Fridge Pie?
Fridge Pie, also known as Icebox Pie, is a type of no-bake dessert that is chilled in the refrigerator or freezer before serving. Lemon Icebox Pie is a classic example of this type of dessert.
Why Does Lemon Pie Taste Metallic?
A metallic taste in your Lemon Icebox Pie is normally due to using metal mixing bowls. The high level of acidity in lemon juice can cause the metal to leach. Using a glass or plastic mixing bowl will provide the best flavor and ensure your pie tastes bright and tangy without any metallic undertones. A metallic taste can also be caused by using bottled lemon juice. I recommend using freshly squeezed lemon juice.
Why Is My Lemon Icebox Pie Runny?
There are a couple of reasons why your Lemon Icebox Pie might turn out runny. One common reason is under-beating the cream cheese. Be sure to beat the cream cheese until smooth and fully incorporated with the other ingredients. This will give your pie the proper consistency. Another potential issue could be using low-fat cream cheese. For the best texture and flavor, stick to full-fat cream cheese in your recipe.
Does Lemon Pie Have To Be Refrigerated?
Yes, Lemon Icebox Pie should be refrigerated to set the filling and maintain its creamy texture. Store any leftovers in the refrigerator, covered with plastic wrap or a lid.
How Long Will It Last in the Refrigerator?
This pie will last for about 3 days in the refrigerator when stored properly, covered with plastic wrap or a lid.
Can I Freeze It for Later?
Yes, you can freeze this pie for up to a month. Just make sure to wrap it tightly in plastic wrap and store it in an airtight container.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our no-bake dessert recipes! Some reader favorites are:
- Chocolate Peanut Butter Pie
- Chocolate Jello Pudding Pie
- No-Bake Peanut Butter Pie
- Million Dollar Pie
- 8 oz full-fat cream cheese (1 brick, softened)
- 1 (14-ounce) can sweetened condensed milk
- 1/2 Tablespoon lemon zest
- 1/2 cup freshly squeezed lemon juice (the juice of about 3 lemons)
- 1 teaspoon pure vanilla extract
- 1 9-inch graham cracker crust
- Optional Garnishes: whipped cream and lemon wedges
- In a large glass or plastic mixing bowl, beat the cream cheese with a hand mixer for about 3 minutes, or until it becomes smooth. Scrape down the bowl to ensure all the cream cheese is mixed.
- Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract to the bowl with the cream cheese. Beat again for about 2 minutes, or until everything is fully incorporated and the mixture becomes smooth.
- Pour the filling into the graham cracker crust and spread it evenly. Cover the pie with a lid or plastic wrap and refrigerate for at least 3 hours, or overnight in the freezer. Remove from the freezer and allow to thaw on the counter for 15-20 minutes before serving.
- Serve the pie cold with whipped cream and lemon wedges, if desired. Enjoy!
Amount Per Serving: Calories: 357Total Fat: 17.6gCarbohydrates: 44.8gFiber: 0.7gSugar: 34.7gProtein: 6.7g
Nutrition information isn’t always accurate.
Give this easy, no-bake Lemon Icebox Pie a try, and enjoy the delightful combination of creamy lemon filling and crunchy graham cracker crust that is sure to impress everyone!