No Bake Lemon Icebox Pie

This no bake lemon icebox pie is a cool, creamy dessert that bursts with bright, tangy lemon flavor and a buttery graham cracker crust. Perfect for hot days or when you want a quick, fuss-free dessert that doesn’t require an oven.

Why You’ll Love This Recipe

This pie is incredibly easy to make with just a few ingredients and no baking required. The creamy lemon filling is silky and refreshing, balanced by a crisp, crunchy crust. It’s a classic summer dessert that can be whipped up in minutes and chilled to perfection.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs
• Unsalted butter (melted)
• Sweetened condensed milk
• Fresh lemon juice and zest
• Cream cheese (softened)
• Heavy cream or whipped topping

Directions

this recipe

1. Make the crust: Combine graham cracker crumbs and melted butter, press firmly into a pie dish, and chill in the fridge while preparing the filling.
2. Prepare the filling: Beat cream cheese until smooth. Gradually add sweetened condensed milk, lemon juice, and zest, mixing until silky and well combined.
3. Whip the cream: In a separate bowl, whip heavy cream or prepare whipped topping until stiff peaks form. Fold gently into the lemon mixture.
4. Assemble and chill: Pour filling into the crust, smooth the top, and refrigerate for at least 4 hours or overnight to set.
5. Serve: Garnish with lemon slices, zest, or fresh berries if desired. Slice and serve chilled.

Servings and timing

• Yield: 8 servings
• Prep time: 15 minutes
• Chill time: Minimum 4 hours, preferably overnight
• Total time: Approximately 4–5 hours

Variations

• Lime version: Substitute lime juice and zest for a zesty twist.
• Berry topping: Add fresh raspberries or blueberries on top before serving.
• Coconut crust: Mix shredded coconut into the crust for extra texture.
• Vegan option: Use coconut cream and vegan cream cheese alternatives.

Storage/reheating

• Refrigerate: Store covered in the fridge up to 3 days.
• Freeze: Freeze for up to 1 month; thaw overnight in the fridge before serving.
• No reheating needed: Serve chilled.

FAQs

Can I use store-bought graham cracker crust?

Yes, store-bought crust works well and saves time.

How tart is the pie?

It’s pleasantly tangy but balanced by the sweetness of the condensed milk.

Can I make it ahead?

Absolutely—make it a day or two in advance for the best flavor and texture.

What if I don’t have cream cheese?

You can substitute with mascarpone or whipped cream for a lighter texture.

Is this pie gluten-free?

Use gluten-free graham crackers or substitute with gluten-free cookies for the crust.

Can I use lemon juice from a bottle?

Fresh lemon juice is best for bright flavor, but bottled juice can be used in a pinch.

How firm will the filling be?

After chilling, the filling is creamy yet firm enough to slice cleanly.

Can I double the recipe?

Yes, double the ingredients and use a larger pie dish or two pies.

Can I add gelatin for extra firmness?

Optional gelatin can be added to stabilize the filling, but it’s not necessary.

Can I top with meringue?

Yes, a toasted meringue topping adds a beautiful finish and extra flavor.

Conclusion

No bake lemon icebox pie is a refreshing, easy-to-make dessert that’s perfect for warm weather or anytime you want a bright, creamy treat without turning on the oven. Its tangy lemon flavor and smooth texture make it a timeless favorite. Give it a try for your next gathering or casual dessert!

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