No Bake No Egg Lemon Icebox Pie

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4.93 from 66 votes

A Southern classic, lemon icebox pie that requires no baking or eggs! Foolproof and delicious every time!

Prep Time10

Freezer time4

Total Time4 10

Course: Dessert

Cuisine: American, Southern

Servings: slices

Calories: 373kcal

Author: Anecia Hero

Ingredients

Crust

12 whole graham crackers (pulsed in food processor)
2 tablespoons sugar
1 stick butter , melted

Filling

¼ cup lemon juice (fresh squeezed (2-3 large lemons, depending upon size) See Recipe Notes
14 ounces sweetened condensed milk
8 ounces cream cheese (softened)
1 tablespoon lemon zest (for garnish)

Instructions

To Make Homemade Graham Cracker Crust

Skip this step if you're using a pre-made graham cracker crust
Preheat oven to 350º F
Melt butter in small saucepan
1 stick butter
In food processor, combined broken pieces of graham crackers and sugar; drizzle in melted butter
12 whole graham crackers, 2 tablespoons sugar, 1 stick butter
Pour graham cracker mixture into 9 inch pie plate; press graham cracker mixture into the bottom and sides of the pan (use the back of a spoon to do this)
Bake on middle rack at 350ºF for 12-15 minutes; remove from oven and allow to cool before filling

Prepare Filling

In the food processor, combine all ingredients and pulse until it reaches a smooth consistency
14 ounces sweetened condensed milk, 8 ounces cream cheese, ¼ cup lemon juice
Scoop filling into cooled graham cracker crust; cover with plastic and freeze for 4 hours
Prior to serving, garnish with whipped cream and lemon slices or lemon zest (optional)
1 tablespoon lemon zest
Allow pie to sit at room temperature for 10 minutes before slicing

Notes

About the crust:

I prefer to make my own graham cracker crust because it tastes better and has a better texture than the pre-made pie shells; it's your call

A 9"-inch pie crust uses about 12 whole graham crackers--this is enough to be able to press the crumbs up around the side of the pie dish

Real vs. Bottled Lemon Juice

One caveat is that you must use fresh squeezed lemon juice. The artificial or "real" juice in a jar doesn't cut it. You'll need about a 1/4 cup of lemon juice, so roughly 3-4 big lemons, plus more for garnish.

You can use up to ½ cup of lemon juice if you really like lemon:)

If you want to serve this soon, place covered pie in freezer. Remove and allow it to sit at room temperature a little while before you serve it.

Can I Use Meyer Lemons for Lemon Icebox Pie?

Meyer lemons are less acidic and sweeter than 'regular' lemons. When the lemon is not the star of the show, it's fine to substitute with a Meyer lemon; however, in this recipe, the tang of the lemon is the star and therefore I do not recommend the substitution.

How Do I Make Lemon Zest?

If you don't have a citrus zester, use the smallest side of a cheese grater. This recipe calls for one tablespoon of zest, which can be produced from about two large lemons.

Can I Make a Lemon Icebox Pie in Advance?

This pie can easily hold its own in the freezer for up to a week, provided its covered with plastic.

If serving this pie outdoors, place the pie pan in ice to keep it chilled

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