Irresistible Lemon Icebox Pie Recipe
It's just tempting with a traditional graham cracker crust and a lemony, custardy filling�especially when topped with a generous dollop of fluffy whipped cream. This cool citrus dessert is ideal for bringing to any summer barbecue.
Print
Pin
Calories: 255kcal
Servings: 12
Equipment
- Mixing Bowl
- Whisk
- Measuring Cups
- Zester
- Spatula
Ingredients
- 1�(9")�graham cracker crust
- 8�oz.�cream cheese�(room temperature)
- 1�(14 oz.) can�sweetened condensed milk
- ��cup�fresh lemon juice
- zest of two lemons
- whipped cream
Instructions
- Blend smooth cream cheese in a mixing bowl with an electric mixer.
- Add sweetened condensed milk, lemon juice, and lemon zest; blend until smooth.
- Pour the filling into a pre-made graham cracker pie crust.
- Smooth the top and refrigerate for 2 hours to set.
- Top with whipped cream or cool whip before serving.
- Serve the lemon icebox pie cold.
Notes
- Feel like lightening up your lemon icebox pie? Swap out full-fat cream cheese for fat-free; it gives a sherbet-like taste. Using fat-free cream cheese and condensed milk brings the calories down to 187 per slice.
- Want that smooth pie filling? Make sure your cream cheese is at room temperature before mixing.
- No fresh lemons? No problem! Bottled lemon juice works just as well. I did a taste test, and my crew couldn't even tell the difference.
- Prep ahead! You can whip up this dessert up to 2 days in advance. Pop it in the fridge, covered, and it'll be ready when you are. It stays fresh for up to 5 days.
- Got leftovers or planning ahead? Freeze it! This pie can hang out in the freezer for up to 3 months. So, no rush � you've got options!
Nutrition
Calories: 255kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 170mg | Potassium: 172mg | Fiber: 1g | Sugar: 22g | Vitamin A: 377IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg