Easy No Bake Lemon Icebox Pie

This delicious dessert has the reputation of being a Southern classic tradition, particularly during the hot, balmy days of summer. 

Almost everyone's Grandmother made at least one of these in the summer! It's super easy to make and delicious!

Use a pre-made or homemade graham cracker crust, freeze it and call it dessert!

Why you'll love this recipe!

• This easy and requires no eggs and no baking!
• Great for crowds-double the recipe and make it in a  9 X 13 baking dish to serve up to 16 slices
• It's not too sweet or tangy, but just right

Here's what you need:

• Cream cheese, fresh lemon juice, prepared graham cracker crust (or you can make your own; instructions below in the recipe card) and a can of sweetened condensed milk!
• Note, the prepared graham cracker crusts usually come in 8"-inch aluminum tins. 
• If you want to make a 9"-inch pie, make the graham cracker crust from scratch. Instructions for homemade crust are in the recipe card below. 

Here's how to make it:

Combine softened cream cheese, lemon juice and sweet condensed milk in food processor; pulse till smooth; do not over pulse

Pour lemon filling into a pre-made or homemade baked graham cracker crust (see recipe card below); freeze for 4 hours

Expert tips:

• Use fresh lemon juice; not bottled or juice from Meyer Lemons
• To make lemon zest, use the smallest side of a cheese grater
• Do not over pulse in food processor - over processing breaks it down and it doesn't set up well
• You don't have to use a food processor, you can mix it by hand as well-just mash up the cream cheese really well first
• If you want more lemon flavor, use up to ½ cup lemon juice
• Graham cracker crust: I prefer to make my own instead of using the pre-made ones in the aluminum pie plates. Homemade tastes better and the texture isn't like cardboard.
• Use a super sharp knife to slice the lemon icebox pie; make a slice; clean the knife; make the same slice again (be sure to get all the way through the crust); clean knife and repeat

Can I make this in advance?

Make this icebox pie up to three days in advance. Keep it in the freezer and remove it about 15-minutes prior to serving.

Serving suggestion for a large group

• If you want to serve this to a big group, double the graham cracker and filling recipe.
• Place the graham cracker crust in a 9 x 13 baking dish; then pour in filling. Slice into squares.

Want a whipped cream topping?

No need to fuss over a topping! Make fresh homemade whipped cream in less than 10-minutes!

Graham cracker crust

• If you don't want to make one, use a pre-made crust!
• The homemade version does require about 15-minutes of baking time; let it cool before adding the lemon filling
• If you don't have a food processor to break up the crackers, put them in a big plastic bag and hammer them with the flat side of a meat mallet until they turn into fine crumbs.
• If you make your own, you'll need 12 crackers for a 9" inch pie pan; this allows enough crust to go up the sides of the pie pan
• If you double the recipe and put it in a 9 x 13 pan, use 2-3 packages of graham crackers (about 24 crackers)

Real vs. bottled lemon juice

Use real lemon juice, not concentrated. The fresh flavor of lemon is The Star of this recipe!

Can I use Meyer lemons?

For best results, do not use Meyer Lemons. They are much more acidic and have a bit of a different flavor profile.

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• No Bake Key Lime Icebox Pie
• Gelatin-Free Strawberry Sheet Cake
• Homemade Whipped Cream
• Classic Southern Pecan Pie
• Peach Cobbler
• Buttermilk Pie
• Old Fashioned Chocolate Pie
• Orange Olive Oil Cake with Orange Creme Fraiche