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Creamy No-Bake Lemon Icebox Pie

no bake lemon icebox pie - featured image
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A quick and easy no-bake lemon icebox pie with a creamy, tangy filling and a buttery graham cracker crust, perfect for summer desserts.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 8 ounces (225g) cream cheese, softened
  • 1 can (14 ounces / 396g) sweetened condensed milk
  • 1/3 cup (80ml) fresh lemon juice
  • Zest of 1 large lemon
  • 1 teaspoon vanilla extract
  • Optional garnish: whipped cream or extra lemon zest

Instructions

  1. In a medium bowl, combine graham cracker crumbs and melted butter. Mix until crumbs are evenly coated and resemble wet sand.
  2. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie dish. Chill in the fridge for about 10 minutes.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
  4. Slowly add sweetened condensed milk while mixing on low speed. Beat until fully combined and silky, about 2 minutes.
  5. Add fresh lemon juice, lemon zest, and vanilla extract. Beat on low speed just until blended.
  6. Pour the lemon filling evenly into the chilled crust and smooth the top with a spatula.
  7. Refrigerate the pie for at least 4 hours or preferably overnight to allow the filling to set.
  8. Before serving, optionally top with whipped cream or extra lemon zest.

Notes

Ensure cream cheese is fully softened to avoid lumps. Chill the pie for at least 4 hours or overnight for best texture. Fresh lemon juice is recommended for optimal flavor. Press crust firmly to avoid cracks. The pie can be frozen for up to 1 month but crust may lose some crispness.

Nutrition

Keywords: no-bake lemon pie, lemon icebox pie, summer dessert, easy lemon pie, creamy lemon pie, graham cracker crust

Find it online: https://eliplate.com/creamy-no-bake-lemon-icebox-pie-recipe-perfect-for-summer-desserts/