Description
This No-Bake Lemon Icebox Pie is a refreshing and easy-to-make dessert that is perfect for any occasion. Creamy and tangy with a hint of sweetness, this pie is sure to be a crowd-pleaser.
Ingredients
Units
Scale
Graham Cracker Crust:
- 1 (9″) graham cracker crust
Filling:
- 8 oz. cream cheese, room temperature
- 1 (14 oz.) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- Zest of two lemons
Topping:
- Whipped cream
Instructions
- Blend Cream Cheese: Place the cream cheese into a mixing bowl and use an electric mixer to blend until smooth and creamy.
- Mix Filling: Add the sweetened condensed milk, lemon juice, and lemon zest. Blend again until smooth.
- Fill Crust: Pour the filling into the graham cracker crust. Smooth the top and chill in the refrigerator for 2 hours.
- Add Topping: Top with whipped cream or cool whip before serving.
Notes
- Fat-free cream cheese can be used for a lighter version.
- Ensure cream cheese is at room temperature for a smooth filling.
- Bottled lemon juice can be substituted for fresh.
- Pie can be made up to 2 days in advance and stored in the fridge.
- Pie can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 255 kcal
- Sugar: 22g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 36mg
