Old Fashioned No-Bake Lemon Icebox Pie


Lemon Icebox Pie

Course: DessertCuisine: American
Servings

8

servings
Prep time

10

minutes
Chill time

4

hours 

Lemon 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.)

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