No-bake lemon icebox pie is my go-to when I want something quick, creamy, and deliciously zingy. Tart, silky-smooth, and delicately sweet, it's perfect for summer when oven heat is a big “No thank you!”
I make it with just four key ingredients and a buttery, store-bought graham cracker crust to save time. Done in just 10 minutes, it's the perfect make-ahead dessert for when the weather turns warm.
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Why You'll Love This Old-Fashioned Lemon Icebox Pie
Beat the Heat: This is one of my favorite summer treats when it's too hot to bake. Not only does it require ZERO oven time, but the dessert itself is cool and refreshing.
Timesaving & Convenient: It's hard to beat a dessert with only four required ingredients. And while you could make a homemade graham cracker crust, you don't have to! Save time and effort with a store-bought pie crust for convenience.
Classic Southern Dessert: Being from Alabama, I can attest. Lemon icebox pie is grade-A Southern hospitality. Serve it with an ice-cold glass of sweet sun tea, and you'll have a real winner.
Ingredient Notes
- Cream Cheese: Ensures the filling is thick and slightly creamy tangy. It's a nice contrast the lemons' sharpness. Stick to block-style full fat cream cheese to ensure proper setting.
- Sweetened Condensed Milk: Another essential ingredient to help the filling set. It also provides a rich, milky sweetness that cuts through the tart lemons.
- Fresh Lemons: For maximum citrus flavor, you’ll need freshly squeezed lemon juice and lemon zest. Trust me. The synthetic taste of bottled lemon juice just won't do. One bite, and I can always tell if someone used fresh fruit.
- Prepared Graham Cracker Crust: Feel free to make your own, but prepared crusts are easy. And honestly, I think they taste just as good as homemade.
- Whipped Cream: Optional, but delicious. Whether lemon icebox or key lime pie, a bit of rich cream is hard to resist.
How to Make Lemon Icebox Pie
Basically, this recipe boils down to pouring, stirring, and waiting. Don't believe me? Check out these insanely simple steps:
1. WHIP. Whip the cream cheese until it's soft and lump-free, scraping the bowl as needed.
2. MIX. Add the sweetened condensed milk, lemon juice, and lemon zest to make the filling. Stir until combined.
3. POUR & CHILL. Pour the prepared filling into the crust and smooth it with a spatula. Pop the pie in the fridge for at least 8 hours. (I leave mine overnight for the best results.)
4. GARNISH & SERVE. Once the pie is set, top it with some freshly whipped cream or Cool Whip. Then, slice, serve, and enjoy!
Recipe Tips and Variations
Want to take your lemon pie to the next level? Check out my favorite easy tips and variations:
- Be precise with ingredients. Use room-temperature, full-fat cream cheese, as it's the best way to ensure a lump-free filling. And, again, I have to insist on this one: stick to real lemons for the juice and zest!
- Roll (and zest) before juicing. Always zest your citrus fruits before juicing them. Doing it the other way around will make the process almost impossible. Additionally, roll the lemons on the counter under your palm before cutting for better juice output.
- Pie not setting? Leave it in the fridge longer. As I mentioned, overnight is best. If you're still having trouble getting your pies to set, try adding 2 to 3 pasteurized egg yolks. Simply whisk them into the sweetened condensed milk before adding the juice. Keep in mind, this will leave you with raw eggs in the filling.
- Other tips for a firmer pie. Sprinkle unflavored gelatin powder over 1/4 cup of the lemon juice. Leave it to bloom for a few minutes, then microwave it for about 30 seconds. Mix, cool, and stir it into the filling. Or mix a 3.4-ounce package of instant lemon pudding mix into the filling.
- Swap out the lemons. I sometimes make this recipe with limes, oranges, or grapefruit for fun citrusy twists.
- Make it fancy. Want to impress the guests at your next summer potluck? Garnish the pie with whipped cream and fresh lemon slices. Or take the citrus flavor to the max with this yummy lemon whipped cream.
Troubleshooting: Why Didn't My Pie Set?
This recipe is a classic and has been successfully made for generations. However, the first couple of times I made it, it didn't set as firmly as I would have liked.
If you're having the same problem, these are the most likely culprits:
- Using the wrong cream cheese. Remember, full-fat, block-style cream cheese is a must. Avoid reduced-fat or whipped varieties. (I recommend Philadelphia.)
- Adding too much juice. You need only 1/2 cup of lemon juice. Any more, and you risk a watery filling. Solve this issue by squeezing the juice into a measuring cup — not directly into the filling.
- Using the wrong (or too little) milk. Be sure you get sweetened condensed milk, not evaporated milk. (A mistake I, myself, am guilty of making.) Also, use the entire 14-ounce can.
- Not chilling it long enough. The 8-hour recommendation is just that — a recommendation. If you take the pie out and it isn't properly set, pop it back in there for longer. Don't leave it sitting out at room temperature for too long once it's ready, either. It'll become soft.
If your pie turns out too soft or watery, double-check these four things. If needed, use one of the variations in the tips section above to ensure a better outcome next time.
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 keep 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. Freeze for up to 3 months. When ready to serve, thaw in the fridge for 1 to 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 add it fresh.
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
This no-bake lemon icebox pie is super creamy and tartly sweet. The buttery graham cracker crust and 10-minute prep time make it a perfect summer dessert.
8
servings10
minutes4
hours377
kcalIngredients
1 (8-ounce) block cream cheese, softened
1 (14-ounce) 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.)
Nutrition
- Total number of serves: 8
- Calories: 377kcal
- Fat: 19g
- Saturated Fat: 10g
- Cholesterol: 43mg
- Sodium: 254mg
- Potassium: 267mg
- Carbohydrates: 44g
- Fiber: 0.6g
- Sugar: 33g
- Protein: 6g
73 Comments
My pie came out perfectly. I used a whisk and not a mixer if that helps. I like the idea of parfait cups
I don’t like lemon zest…I don’t eat citrus peeling. Can I leave that out or substitute something?
Hi there!
So, good news first:
If you omit the lemon zest from this recipe, the cheesecake will still set properly and have a lemon flavor from the juice. In other words, leaving it out won’t affect the texture or make the recipe unworkable.
Now, bad news:
The zest actually adds a lot more flavor than people think. So, the pie would likely be much less vibrant and complex in taste. It might come across as somewhat flat or one-dimensional without the added depth that the zest provides.
HOWEVER!
That being said, you could SOMEWHAT mitigate that by adding … maybe 1/2 teaspoon of lemon extract to help pump up the lemon flavor. It still probably won’t be as bright or “fresh” tasting — there’s just something about fresh zest that’s hard to replicate — but it should still taste pretty good and lemony.
Hope that helps! 🙂
I made this recipe last night and it was absolutely delicious. The cream cheese and condensed milk make it so creamy. Very good recipe.
Glad you enjoyed it, Wanda!
Can no-bake cream cheese replace the cream cheese blocks?
Hi Anna!
Do you mean Philadelphia’s No Bake Original Cheesecake Filling?
I don’t recommend swapping out the cream cheese, because you need that thicker texture to help the pie set.
The pre-made no-bake filling is very light and airy, so the pie won’t have the same texture in the end
Love Baking, I Will Certainly Like This No-Bake Recipe! Thanx
I’ll definitely try your recipe,sounds delicious and easy to make!
So good and simple to make! It set up perfectly over night. Perfect sweet/tangy combination. I will definitely make again!
It doesn’t seem like there are enough ingredients to make a full pie…I make a similar pink lemonade pie but with two blocks of cream cheese and an 8oz tub of cool whip in it.
My recipe makes a little more than a regular pie’s worth but is this one very thin?
Sidebar: you can always make little pies by baking a graham cracker base in a sturdy cupcake liner then, after completely cooled, fill with the remaining pie filling, freeze and serve with a bit of whipped cream on top for garnish. (A 2B tip works well for that in case you’re interested. Haha.)
Hi Whitney!
The filling is enough to just about fill a 9×2-inch pie dish. Any more and it would flow over, since it’s very liquid at first.
But you can top it off with whipped cream or even meringue if you want to make it more substantial.
Great tip on the mini pies! I’ll definitely try that for the 4th of July! Thanks 🙂
I’ll probably add some cool whip as I buy it by the Sam’s Club size haha.
I LOVE making the mini pies. They’re perfect for that after-dinner sweet tooth!
To make your own graham cracker crust for those is also super easy: (9) graham cracker sheets, (5-6)T melted butter and (2)T sugar ground into tiny pieces with in a food processor. Pack down about (1/2) inch in the bottom of the cupcake liner and bake at 350° for 8-10 minutes. Throw them into the freezer for ab 30 and fill with pie filling and put them back in freezer.
If they’re definitely frozen, you can cut off the cupcake liner, top with a cute bit of cool whip and serve that way. They’re super fancy looking! Haha.
Thanks so much Whitney!!
made this pie, but I mixed the cool whip in to make it like they used to in school IT WAS GREAT
you have to beat it with HAND mixer (for the air) for an extra 5 minutes
Can this recipe be used to make lemon tarts? If so, how many doea a recipe make? Would it be okay to garnish with a few berries? I would love to do this for July 4 party!
Hi Peggy!
What a great idea 🙂
I think you’ll get about 5-6 (4-inch) tarts out of the recipe.
If you use those pre-made mini shells, I’m thinking you’ll get closer to 16.
They would look super cute with a bit of whipped cream and fresh berries!
I suggest leaving the berries off until serving, as the juices might bleed into the lemon filling.
And since it’ll be warm on the 4th, I think they’ll still need the full 8 hours to chill. That way, they won’t soften too quickly when serving.
If you want to make them ahead, I have a tip: make the cases or thaw them if they’re pre-made. Brush the insides with melted white chocolate and let it set. Then add the filling. The chocolate will keep the shells from going soggy if you want to make them more than 8 hours ahead.
Let me know how they turn out!
Hey,
This was super good. Nice for a early summer treat. I ran out of fresh so I used some of the refrigerated squeeze bottle stuff I had.
You have to try this one. It’s very easy. Very smooth and lemon is the best.
Thank.
I add a teaspoon of vanilla and top it with a can of chilled cherry pie filling. So good!
do you put the cherry 🍒 pie filling in the pie mixture or the topping
Hi Catriba!
If you want the added fruity flavor, spread the pie filling on top after the pie has set 🙂
I made this recipe last week it turned out perfect. I didn’t have a pie plate so I made it in a 6×10 pan…I’m getting ready to make another one. I made lemon curd to swirl in the whip cream. Delicious
Thank you so much !
Hi Juanita!
So happy you like the pie.
What a great tip – I’ll have to add lemon curd next time 🙂
Can I substitute orange juice?
Thanks
Hi Dorothy!
Yes, you can use an equal amount of thawed orange juice concentrate instead of lemon juice 🙂
Great recipe
Made this for my aunts for Mother’s Day today luncheon we had. It turned out awesome and everyone loved it!
Hi Judy!
So happy you all enjoyed it 🙂
Would adding a package of dream Whip help with a firmer setting?
Hi Ron!
Dream whip is more for making things light, fluffy, and creamy.
It might help a bit, but 1 small package (3.4 oz) of instant lemon pudding mix would be a better choice as pudding has more thickening agents 🙂
I make my lemon icebox pie with dream whip, condensed milk and lemon juice. Always sets up perfect. Was my dad’s favorite pie.
Thanks for the info Kathy!
I’ll have to give it a try next time 🙂
I just made this last night for the first time. We tried it today and it is absolutely delicious.
I didn’t have any Graham crackers on hand so just did a plain pie crust and it still turned out beautifully.
Thanks for sharing this wonderful recipe!
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 🙂
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 🙂
This pie was so easy to make and really delicious. I will definitely make this again.I was having a slice in about 2 hours after I made it! Wasn’t quite set, but it tasted so good! Yummy…
An even easier recipe that’s great for summer has just three ingredients One large can frozen lemonade, 1can sweetened condensed milk, and 1 tub of whipped topping. Combine, pour in graham cracker crust and freeze. Slice and serve with sliced strawberries.
Hi Virginia!
Wow that sounds amazingly simple. I’ll have to give it a try this weekend 🙂
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!
so did mine. I made it today around 2:30 EST and it is now 11:49 and it still isn’t set.
Hi Celia!
This pie is a tough one.
Most people swear by the recipe, but some people struggle with it setting – it’s a bit of a mystery.
The most common causes are using old lemons and not mixing the filling enough.
If the lemon juice isn’t freshly squeezed, or if the lemons are less acidic, there might not be enough acid to create the reaction needed for thickening.
And if the ingredients aren’t thoroughly combined, the filling may not emulsify properly, leading to a looser texture.
If you happen to make it again, I recommend checking out the section “Optional Additions for A Firmer Pie”
Also, while 8 hours is the minimum, overnight chilling ensures the filling has enough time to firm up.
For extra insurance, you can add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of warm water to the mixture.
Hope this helps!
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 🙂
I made this pie and it is so delicious! Thank you for sharing!
I love this recipe! it is idiot proof!!