When I want something quick, creamy, and deliciously zingy, I turn to this beautiful lemon icebox pie!
It’s tart, delicately sweet, and oh-so-rich. And that buttery graham cracker crust brings it all together beautifully.
Made with just four key ingredients, it’s the only no-bake dessert you’ll need this summer.
Old Fashioned Lemon Icebox Pie
Give the oven (and the stovetop!) the night off with this super simple no-bake pie recipe.
Seriously, it tastes like a slice of sunshine.
Fresh lemon juice paired with cream cheese and sweetened condensed milk is the perfect combo.
It’s not too sweet, not too sour, and melts in your mouth.
Better yet, it takes just 10 minutes to whip up!
The only downside is the waiting – it needs 4 long hours in the fridge to set.
After that, it’s smooth, creamy, and to die for!
Ingredients
Who doesn’t love a simple dessert recipe with fewer than half a dozen ingredients?
That’s right, this lemon icebox pie comes together as easily as…well, pie!
Here’s everything you’ll need:
- Cream Cheese: Cream cheese ensures the filling is thick and offers a creamy tangy to contrast the sharpness of the lemons. Make sure it’s the kind in a block, otherwise it won’t set.
- Sweetened Condensed Milk: Like key lime pie, sweetened condensed milk gives this a rich, milky sweetness that’s hard to beat. It’s also how this pie sets!
- Lemon Juice and Zest: For maximum citrus flavor, you’ll need about 3-4 whole lemons plus the zest. And yes, fresh is best. Trust me, the synthetic taste of bottled lemon juice just won’t do.
- Prepared Graham Cracker Crust: Feel free to make your own, but prepared crusts are easy and they taste just as good as homemade.
- Whipped Cream: It’s optional, but that hit of rich cream is hard to resist.
How to Make Lemon Icebox Pie
Since this is made without the oven, it’s perfect for summer. But it’s just as tasty in the dead of winter when you need a sunny pick-me-up.
Of course, no matter when you make it, all you need to do is stir, pour, and wait.
Here are the steps:
1. Whip the cream cheese until it’s soft and lump-free. Scrape the bowl as needed.
2. Mix the filling. Add the sweetened condensed milk, lemon juice and zest, and stir until combined.
3. Pour and chill. Pour the lemon filling into the crust, smooth it with a spatula, then pop it in the fridge for at least 8 hours (overnight is best).
4. Garnish and serve. When set, add some freshly whipped cream (or Cool Whip), slice, serve, and enjoy!
Optional Additions for A Firmer Pie
This recipe is a classic and has been successfully made for generations.
However, in a few cases, the pie didn’t set. There are a few reasons as to why this may be, and I have a couple of options below to ensure yours sets perfectly.
Why Didn’t My Pie Set?
There are a few factors that could cause this pie not to set properly:
- Not using full-fat, brick-style cream cheese
- Using too much lemon juice
- Not using enough condensed milk (or accidentally using evaporated milk instead)
- Not keeping it chilled
The science behind this pie is the same as key lime pie – the acid in the lemon reacts with the condensed milk, setting the filling without the need to bake.
But if you don’t measure the lemon juice properly and end up with too much, the pie will be soupy.
Similarly, using low-fat, soft cream cheese spread won’t give the pie the thickness it needs.
Finally, the pie must be kept in the fridge. If it sits out for too long, it will melt.
How to Guarantee a Perfectly Set Icebox Pie
I’ve never had an issue with this pie not setting.
You should also keep in mind that the filling is supposed to be slightly soft—as in, it won’t slice like pumpkin pie, for example.
But, if you tried the recipe and it didn’t work out, here’s what you can do:
1. Add 2-3 egg yolks:
Use pasteurized yolks and whisk them into the sweetened condensed milk before adding lemon juice.
The yolks will react with the citrus and help the pie set.
You won’t bake the pie, even with the raw yolks. So, if you’re pregnant or have a health condition, it might be best to use the method below instead.
2. Add 1 packet of unflavored gelatin powder:
Sprinkle it over 1/4 cup of the lemon juice, leave to bloom for a few minutes, then warm in the microwave for about 30 seconds.
Mix until smooth, cool slightly, then gradually stir it into the cream cheese mixture, making sure it gets fully incorporated.
Recipe Tips and Variations
Want to take your lemon pie to the next level? Check out these easy tips and variations:
- Use temperature cream cheese. It’s the best way to ensure a lump-free filling.
- Fresh is best! I said it already, but there’s no substitution for fresh lemon juice.
- How to juice a lemon. Roll the lemons on the counter under your palm before cutting. It breaks up all the juicy pockets inside.
- Be patient. I know 4 hours seems like a long time to wait, but trust the process! If you try to cut it too soon, it’ll be a gooey (but tasty!) mess.
- Swap out the lemons. Try it with limes, oranges, or grapefruit for fun citrusy twists.
- Make it fancy. Want to impress the guests at your next summer potluck? Garnish it with piped whipped cream and fresh lemon slices.
- Dress to impress. Want to take that lemon flavor to the max? Serve it with this yummy lemon whipped cream.
How to Store
Leftover pie is a good problem to have!
And the good news is, this pie stays fresh longer than you’d expect. You just need to know how to store it properly!
To Store: Cover the pie plate with plastic wrap and store it in the fridge for up to 5 days.
To Freeze: Cover the pie plate with plastic wrap and foil. Or transfer leftover slices to a freezer-safe, airtight container and freeze for up to 3 months. Thaw in the fridge for 1-2 hours and enjoy!
Note: I don’t recommend storing leftovers with whipped cream. It might weep in the fridge and likely won’t thaw well.
Instead, scrape it off before storing, and then make it fresh for serving.
More No-Bake Pie Recipes
Kool-Aid Pie
No-Bake Peanut Butter Pie
Millionaire Pie
Dream Whip Pie
Burger King Hershey’s Sundae Pie
Lemon Icebox Pie
8
servings10
minutes4
hoursLemon icebox pie is like gliding your fork into a creamy ray of sunshine. It’s tart and sweet with a perfectly crumbly graham cracker crust.
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
- 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.
- Add the sweetened condensed milk and blend until smooth. Then, add the lemon juice and zest and stir until thoroughly combined.
- Pour the filling into the graham cracker crust, smooth the top with a spatula, and refrigerate for at least 8 hours (overnight is best).
- When the filling is set, top with whipped cream or whipped topping, if desired. Then slice, serve, and enjoy!
Notes
- Make sure the cream cheese is full-fat, brick-style and at room temperature so it blends smoothly.
- Always use freshly squeezed lemon juice for the best flavor.
- Give it at least 8 hours in the fridge to set. (See the post for setting tips.)
Love your recipes!!
Thanks so much, Yvonne!
This was a definite keeper. I wish it didn’t take four hours to chill. As soon as we finished the pie, I was asked to make another!!
Hi Shari!
So happy you liked it!
I have to make 2 pies when I do this recipe, otherwise there’s a fight for the last piece 🙂
Sorry but it came out soupy.
Hi Deb!
Sorry to hear this one didn’t work out for you.
Did you use full fat cream cheese and condensed milk?
Also, the cream cheese should be the kind in a block.
The blend of condensed milk and citrus is what makes this set. But it does need at least 6-8 hours, if not overnight to set.
If you try the recipe again, I recommend letting it set overnight, or even popping it in the freezer!
can you make this in cups?
Hi Crystal!
Do you mean serve it in cups like a parfait?
If so, yes you can!
Just sprinkle some cracker crumbs in the bottom then carefully spoon the filling over the top. Set in the fridge then serve with whipped cream and more crumbs on top 🙂
It was very lemony, but it never set completely. I did use my stand mixer and I don’t know if that was why but even after sitting in the frig overnight it’s very soft. I mean it holds its shape when you cut it maybe that’s how it’s supposed to be.
Hi Frannie!
The pie is supposed to be quite soft. It won’t set and slice like a pumpkin pie, for example.
But I’ve noticed a few comments saying their pie didn’t set.
So, I’ve added a section with a couple of optional additions to ensure it sets firmly.
Hope this helps if you decide to make it again 🙂