This Lemon Icebox Pie is sweet, tangy, and ultra creamy with a buttery graham cracker crunch. The filling is a simple mix of cream cheese, sweetened condensed milk, and fresh lemon juice—no complicated steps, no stress. Chill it until set, slice, and enjoy a cool, cozy dessert that tastes like a little burst of sunshine.
Introduction
When you want dessert but don’t want to turn your kitchen into a disaster zone, Lemon Icebox Pie is your best friend. It’s a classic “mix, chill, and slice” kind of recipe that feels special enough for guests but easy enough for a weeknight.
The standout trick is beating the cream cheese until it’s completely smooth before you add anything else. That one step keeps your filling silky, not lumpy. This Lemon Icebox Pie is a fan-favorite for spring and summer, but honestly—it’s perfect anytime you want a bright, creamy dessert.
Why You’ll Love This Lemon Icebox Pie
- Easy no-fuss dessert: Mix and chill—no fancy baking skills needed.
- Creamy and tangy: Sweetened condensed milk and lemon juice make the flavor pop.
- Perfect make-ahead: Sets in the fridge and slices clean.
- Kid-approved: Sweet, smooth, and not too sharp.
- Better than store-bought: Fresh lemon flavor tastes bright and real.
Ingredients for Lemon Icebox Pie
Crust
- Graham cracker crumbs: Classic and buttery; crushed vanilla wafers work too.
- Granulated sugar: Adds sweetness and helps it bind.
- Melted butter: Holds the crust together; press firmly for neat slices.
Lemon Filling
- Cream cheese: Makes it rich and creamy; use brick-style for the best texture.
- Sweetened condensed milk: Sweetens and helps the filling set; full-fat is best.
- Fresh lemon juice: Brings tang; add more to taste if you like it extra bright.
- Lemon zest: Adds fresh lemon aroma; don’t skip if you can.
- Vanilla extract: Rounds out the flavor and makes it taste cozy.
Topping
- Whipped topping or whipped cream: Makes it light; add extra zest on top for a fresh look.
How to Make Lemon Icebox Pie
- 1. Mix graham crumbs, sugar, and melted butter until evenly moistened. Press into a 9-inch pie dish, up the sides. Pressing firmly helps the crust hold together.
- 2. Chill the crust for 15 minutes while you make the filling. Cold crust = cleaner slices later.
- 3. Beat cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl—lumps like to hide.
- 4. Blend in sweetened condensed milk, then mix in lemon juice, zest, and vanilla. The filling should look thick and silky.
- 5. Pour filling into the crust and smooth the top.
- 6. Chill at least 6 hours (overnight is even better) until set.
- 7. Top with whipped topping and a sprinkle of lemon zest right before serving.
Tips for Perfect Lemon Icebox Pie
- Use softened cream cheese: It mixes smoother and prevents lumps.
- Chill long enough: This pie needs time to set for clean slices.
- Taste your lemons: If they’re very tart, you may want a touch more sweetness in topping.
- Press the crust firmly: Loose crust crumbles when sliced.
- Zest first, then juice: It’s much easier to zest a whole lemon.
Variations & Substitutions
- Lemon-lime twist: Use half lemon juice and half lime juice.
- Extra creamy: Fold in 1 cup whipped topping into the filling.
- Cookie crust swap: Use crushed shortbread cookies.
- Mini pies: Make in muffin cups with liners for grab-and-go treats.
- Fruit topping: Add berries on top for color and sweetness.
Make-Ahead & Freezing
Store Lemon Icebox Pie covered in the fridge for up to 4 days.
To freeze, freeze the pie (without topping) wrapped tightly for up to 1 month. Thaw overnight in the fridge and add topping before serving.
Serving Suggestions & Pairings
- Serve with fresh berries for a bright plate.
- Pair with iced tea or coffee.
- Great for holidays, cookouts, and easy weeknight dessert cravings.
- Add extra zest for a bakery-style finish.
Reader Review: “This Lemon Icebox Pie is so creamy and refreshing. I love that it’s easy, but it tastes like something from a restaurant!”
Recipe Card
Lemon Icebox Pie
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes + chilling
- Yield: 8 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 16 ounces brick-style cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice (more to taste)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Topping
- 2 cups whipped topping or whipped cream
- Optional: extra lemon zest
Instructions
- 1. Mix crumbs, sugar, and melted butter. Press into a 9-inch pie dish. Chill 15 minutes.
- 2. Beat cream cheese until smooth. Mix in condensed milk.
- 3. Mix in lemon juice, zest, and vanilla.
- 4. Pour into crust and chill at least 6 hours.
- 5. Top with whipped topping and serve.
If you make this Lemon Icebox Pie, leave a rating and comment. Do you like yours extra tangy, or more sweet and mellow?