lemon icebox pie

Sweet, tangy, and Summery lemon pie can be on your plate in under an hour! Recipe includes a how-to video!

Lemon Pie

graham cracker crumbs ((170 grams))

Tablespoons sugar

brown sugar (firmly packed)

Tbsp butter (melted (100 grams) salted or unsalted butter will work)

14 oz cans sweetened condensed milk ((792 grams))

lemon juice

heavy cream ((236 milliliters))

sugar ((41 grams))

vanilla extract

lemon zest (optional)

Preheat oven to 350F (175C)

In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.

Press the crumb mixture evenly into the bottom and up the sides of a 9.5” pie plate. Transfer to 350F (175C) oven and bake for 10 minutes. Meanwhile, prepare your filling (if the crust finishes before the filling is ready, remove it from the oven but do not turn off the oven).

Crust

In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.

While whisking, gradually add lemon juice. Whisk well until all ingredients are thoroughly combined.

Once pie crust has finished baking, remove it from the oven and carefully pour the filling into the crust. Return to 350F (175C) oven and bake for 18-20 minutes or edges are set and center is set as well but still slightly jiggly if shaken.

Allow to cool at room temperature for 30 minutes then transfer to refrigerator to chill for 6-8 hours or (preferably) overnight. Before serving, prepare whipped cream topping.

Filling

Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat on low-speed, then gradually increase speed to high, beating until mixture is thick, fluffy, and stiff peaks have been achieved.

Pipe or dollop over pie before serving.

Homemade Whipped Cream Topping

https://embed.mediavine.com/videos/d8aahohrkpkaebdogsec

My mouth-watering sweet and sunny lemon pie is perfect for a hot summer day when you need a sweet treat! Recipe includes a how-to video!

This recipe for easy lemon cream cheese pie is amazing! Ready to chill in about 30 minutes, made with real lemon juice, cream cheese, mascarpone and sweetened condensed milk all tucked into an amazing Golden Oreo cookie crust.

No Bake Lemon Icebox Pie Recipe

Golden Oreo Sandwich Cookies (finely crushed, do not remove the cream.)

butter (melted | More

oz cream cheese

Mascarpone cheese (4 oz, softened)

lemon

lemon juice (fresh squeezed)

sweetened condensed milk (I used organic)

oz Heavy Whipping Cream (I used organic, very cold)

sugar

strawberries

blueberries

chocolate

[Edible Gold Stars]

Crush Oreo cookies into crumbs.

Place Oreo cookies into food processor and pulse until fine crumbs, or place in baggie and crush with rolling pin.

Add melted butter to cookie crumbs.

Mix melted butter into cookie crust, then mix well and place in 9&quot; pie plate, pressing well to form a crust. If you would like to see more how to do it, visit this post Oreo Cookie Crust. Add a little extra butter (up to 2 tablespoons) if you want your crust to really stick together.

Chill crust.

Place in freezer for about 30 minutes while you make the pie filling.

Oreo Cookie Crust

Whip cream cheese and mascarpone cheese until fluffy.

In a large mixing bowl add cream cheese and Mascarpone cheese and mix with hand mixer or hand whisk (muscles!) or in a stand mixer for 1-2 minutes until light and fluffy.

Add lemon juice and zest.

With mixer on, slowly pour in lemon juice and lemon zest until combined and smooth.

Slowly mix in Eagle Brand sweetened condensed milk.

Slowly pour in condensed milk while mixing, once all sweetened condensed milk is mixed, increase speed on mixer to high and mix well scraping down sides once or twice, for 2 minutes until thick and smooth.

Pour lemon pie filling into pie shell.

Pour lemon cream cheese filling into the prepared cookie crust, lightly cover with plastic wrap and refrigerate at least 4 hours, preferably 8-10 hours.

Chill pie and decorate before serving.

Decorate if desired with fruit or whipped cream just prior to serving.

Lemon Icebox Pie Filling

Add cold whipping cream to bowl and whip until stiff peaks form.

Add heavy whipping cream to a bowl or stand mixer, using the whisk attachment beat until thickened, then add vanilla extract and powdered sugar to desired taste, continue whipping until stiff peaks form, just before it turns to butter.

Spoon into piping bag.

Spoon into plastic bag or piping bag with desired tip and either store in fridge until ready to use, or pipe in desired pattern.

Make Stabilized Whipped Cream

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625863024/ndfdfoyq2yg08b8nc0zm.mp4

This recipe for easy lemon cream pie is amazing! Ready to chill in about 30 minutes, made with real lemon juice, cream cheese, mascarpone and sweetened condensed milk all tucked into an amazing Golden Oreo cookie crust. With a little chill time, this will become your go-to easy summertime dessert.

Easy Lemon Cream Pie (No Bake!)

Creamy and slightly tart lemon filling is baked into a sweet and sugary homemade graham cracker crust for a light lemon icebox pie.

Lemon Icebox Pie

(10 whole sheets) finely crushed graham crackers

unsalted butter (melted)

(10 ounce) can sweetened condensed milk

egg whites (room temperature)

cream of tartar

Preheat oven to 350 degrees.

Combine all the pie crust ingredients in a large mixing bowl until crumbs are thoroughly coated with the butter.

Press the crumb mixture into the bottom and up the sides of a 9-inch round pie plate.

Bake for approximately 10 minutes or until lightly browned. Allow pie crust to cool completely before proceeding.

For the pie crust:

Leave the oven at 350 degrees.

Separate the eggs, reserving the whites and yolks in separate bowls. Set egg whites aside.

Beat egg yolks until frothy.

Add sweetened condensed milk.

Leaving the mixer on, add the lemon juice.

Once combined, pour mixture into the pie crust.

For the pie:

In a separate bowl, beat the reserved egg whites at medium-high speed whites until soft peaks form.

Reduce the speed and slowly add the sugar and the cream of tartar. Increase the speed back to medium-high and continue to beat until stiff peaks form.

Top pie with the meringue.

Bake pie at 350 degrees for about 10 minutes or until meringue is browned a little on top.

Cool completely, then chill the pie in the refrigerator for at least four hours.

For the meringue:

Papa’s Lemon Icebox Pie

Nilla Wafers(about 50 cookies)

lemon juice (2 to 3 lemons)

sweetened condensed milk

salt

Preheat the oven to 325°F. Crush Nilla Wafers using a food processor or by placing the cookies in a zip-top bag and using a rolling pin.

Combine the cookie crumbs with melted butter in a medium bowl. Press the mixture into the bottom and sides of a 9-inch deep dish pie plate to form the crust. (I like to use the bottom of a dry measuring cup for this.) Set aside.

Separate the eggs. Set the whites aside.

Whisk the yolks in a medium bowl until smooth. Add the sweetened condensed milk and lemon juice and whisk to combine. Pour into the pie crust.

Bake for 25 minutes.

Add the egg whites to a very clean bowl. Beat on low until frothy. Add the cream of tartar and salt. Increase speed to medium and continue beating until fluffy.

Gradually add the sugar and continue beating until firm but glossy peaks form. (The meringue should be thick but still soft enough that the peaks bend.)

Spread the meringue on top of the hot pie filling, being sure to cover the entire pie to the crust with meringue.

Return to the oven and bake for 15 to 20 minutes or until the meringue is just starting to turn golden brown. Chill before serving, if desired.

Great recipe, tasty and beautiful!  Thanks for the recipe!

My mom always made this but she added a ton e of cool whip into the filling. I also add blueberries and some nilla wafer crumbles. So there’s options! One of my very favorite pies and so easy! Thank you!

Thank you so much for sharing this recipe! It was fabulous! It was easy to make and one of the best things I have had in a while. Thanks again!

Lemon icebox pie is a classic, no-bake dessert. Made with a graham cracker crust and silky lemon filling, this refreshing pie is a warm weather must.

graham cracker crumbs

block-style cream cheese (room temperature)

condensed milk

lemon zest

heavy cream (very cold)

In a bowl, add graham cracker crumbs and granulated sugar. Stir to combine. Add melted butter and stir until fully incorporated.

Using the back of a measuring cup, press graham cracker mixture firmly into bottom and sides of a 9-inch pie pan. Refrigerate crust while preparing filling.

In a large bowl, add cream cheese and mix with a hand mixer until smooth. Add sweetened condensed milk and mix slowly on low speed, slowly increasing to medium speed. Mix until filling is completely smooth.

Add vanilla extract, lemon juice, and lemon zest. Mix until incorporated. Set aside.

In a separate bowl, use a hand mixer to whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until just combined. 

Pour filling into graham cracker crust and smooth the top with a spatula. Refrigerate until firm and chilled, at least 2 hours. Serve chilled and store leftovers in the refrigerator. (To serve frozen, transfer to the freezer and allow to freeze for 6 hours.)

Pie filling

I have made this pie a couple if times. Delicious. I think, making the filling only, and serving in individual dessert bowls would be great as well.

Getting ready to make it for the first time. I can't wait to taste it!!

I make this pie and freeze it. Great taste for hot summer meal when you want something that’s cool and not heavy.

We make this pie all the time and love it, what a good recipe. Just wanted to let you know.

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The most viewed lemon icebox pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine