Indulge in the refreshing tanginess of a No-Bake Lemon Icebox Pie. This easy-to-make dessert promises a burst of citrusy flavor with every creamy bite.
Course Dessert
Cuisine American
Keyword icebox, lemon, pie
Prep Time 15 minutesminutes
Chill 3 hourshours
Total Time 3 hourshours15 minutesminutes
Servings 8servings
Calories 363kcal
Ingredients
graham cracker crust - store-bought or homemade
Filling
8ouncescream cheese - softened
14ouncessweetened condensed milk
½cuplemon juicefresh
½teaspoonlemon extract or clear vanilla extract
1tablespoonlemon zestfinely grated
1cupheavy whipping creamVERY COLD
Serving
Whip cream
Fresh lemon slices
Mint leaves
Instructions
Place the mixing bowl and beaters in the freezer for at least 20 minutes.
In a large mixing bowl, beat the cream cheese until smooth.
Add the sweetened condensed milk, lemon juice, lemon extract, and lemon zest and beat until smooth.
Remove the bowl from the freezer and pour in the whipping cream.
Beat the whipping cream on low for 1-2 minutes, then increase speed to medium-high as the cream thickens and beat until stiff peaks form.
Gently fold the whipping cream into the lemon mixture until well combined.
Spread the filling mixture into the pie crust in an even layer.
Chill in the refrigerator for at least 3 hours or overnight until firm.
Serve with additional whipped cream, lemon slices, and mint leaves if desired.