When I want something quick, creamy, and deliciously zingy, I turn to this beautiful lemon icebox pie!
It’s tart, delicately sweet, and oh-so-rich. And that buttery graham cracker crust brings it all together beautifully.
Made with just four key ingredients, it’s the only no-bake dessert you’ll need this summer.
Old Fashioned Lemon Icebox Pie
Give the oven (and the stovetop!) the night off with this super simple no-bake pie recipe.
Seriously, it tastes like a slice of sunshine.
Fresh lemon juice paired with cream cheese and sweetened condensed milk is the perfect combo.
It’s not too sweet, not too sour, and melts in your mouth.
Better yet, it takes just 10 minutes to whip up!
The only downside is the waiting – it needs 4 long hours in the fridge to set.
After that, it’s smooth, creamy, and to die for!
Ingredients
Who doesn’t love a simple dessert recipe with fewer than half a dozen ingredients?
That’s right, this lemon icebox pie comes together as easily as…well, pie!
Here’s everything you’ll need:
- Cream Cheese: Cream cheese ensures the filling is thick and offers a creamy tangy to contrast the sharpness of the lemons. Make sure it’s the kind in a block, otherwise it won’t set.
- Sweetened Condensed Milk: Like key lime pie, sweetened condensed milk gives this a rich, milky sweetness that’s hard to beat. It’s also how this pie sets!
- Lemon Juice and Zest: For maximum citrus flavor, you’ll need about 3-4 whole lemons plus the zest. And yes, fresh is best. Trust me, the synthetic taste of bottled lemon juice just won’t do.
- Prepared Graham Cracker Crust: Feel free to make your own, but prepared crusts are easy and they taste just as good as homemade.
- Whipped Cream: It’s optional, but that hit of rich cream is hard to resist.
How to Make Lemon Icebox Pie
Since this is made without the oven, it’s perfect for summer. But it’s just as tasty in the dead of winter when you need a sunny pick-me-up.
Of course, no matter when you make it, all you need to do is stir, pour, and wait.
Here are the steps:
1. Whip the cream cheese until it’s soft and lump-free. Scrape the bowl as needed.
2. Mix the filling. Add the sweetened condensed milk, lemon juice and zest, and stir until combined.
3. Pour and chill. Pour the lemon filling into the crust, smooth it with a spatula, then pop it in the fridge for at least 8 hours (overnight is best).
4. Garnish and serve. When set, add some freshly whipped cream (or Cool Whip), slice, serve, and enjoy!
Optional Additions for A Firmer Pie
This recipe is a classic and has been successfully made for generations.
However, in a few cases, the pie didn’t set. There are a few reasons as to why this may be, and I have a couple of options below to ensure yours sets perfectly.
Why Didn’t My Pie Set?
There are a few factors that could cause this pie not to set properly:
- Not using full-fat, brick-style cream cheese
- Using too much lemon juice
- Not using enough condensed milk (or accidentally using evaporated milk instead)
- Not keeping it chilled
The science behind this pie is the same as key lime pie – the acid in the lemon reacts with the condensed milk, setting the filling without the need to bake.
But if you don’t measure the lemon juice properly and end up with too much, the pie will be soupy.
Similarly, using low-fat, soft cream cheese spread won’t give the pie the thickness it needs.
Finally, the pie must be kept in the fridge. If it sits out for too long, it will melt.
How to Guarantee a Perfectly Set Icebox Pie
I’ve never had an issue with this pie not setting.
You should also keep in mind that the filling is supposed to be slightly soft—as in, it won’t slice like pumpkin pie, for example.
But, if you tried the recipe and it didn’t work out, here’s what you can do:
1. Add 2-3 egg yolks:
Use pasteurized yolks and whisk them into the sweetened condensed milk before adding lemon juice.
The yolks will react with the citrus and help the pie set.
You won’t bake the pie, even with the raw yolks. So, if you’re pregnant or have a health condition, it might be best to use the method below instead.
2. Add 1 packet of unflavored gelatin powder:
Sprinkle it over 1/4 cup of the lemon juice, leave to bloom for a few minutes, then warm in the microwave for about 30 seconds.
Mix until smooth, cool slightly, then gradually stir it into the cream cheese mixture, making sure it gets fully incorporated.
3. Add pudding:
Blend 1 small package (3.4 oz) instant lemon pudding mix into the filling.
Recipe Tips and Variations
Want to take your lemon pie to the next level? Check out these easy tips and variations:
- Use temperature cream cheese. It’s the best way to ensure a lump-free filling.
- Fresh is best! I said it already, but there’s no substitution for fresh lemon juice.
- How to juice a lemon. Roll the lemons on the counter under your palm before cutting. It breaks up all the juicy pockets inside.
- Be patient. I know 4 hours seems like a long time to wait, but trust the process! If you try to cut it too soon, it’ll be a gooey (but tasty!) mess.
- Swap out the lemons. Try it with limes, oranges, or grapefruit for fun citrusy twists.
- Make it fancy. Want to impress the guests at your next summer potluck? Garnish it with piped whipped cream and fresh lemon slices.
- Dress to impress. Want to take that lemon flavor to the max? Serve it with this yummy lemon whipped cream.
How to Store
Leftover pie is a good problem to have!
And the good news is, this pie stays fresh longer than you’d expect. You just need to know how to store it properly!
To Store: Cover the pie plate with plastic wrap and store it in the fridge for up to 5 days.
To Freeze: Cover the pie plate with plastic wrap and foil. Or transfer leftover slices to a freezer-safe, airtight container and freeze for up to 3 months. Thaw in the fridge for 1-2 hours and enjoy!
Note: I don’t recommend storing leftovers with whipped cream. It might weep in the fridge and likely won’t thaw well.
Instead, scrape it off before storing, and then make it fresh for serving.
More No-Bake Pie Recipes
Kool-Aid Pie
No-Bake Peanut Butter Pie
Millionaire Pie
Dream Whip Pie
Burger King Hershey’s Sundae Pie
Lemon Icebox Pie
8
servings10
minutes4
hoursLemon icebox pie is like gliding your fork into a creamy ray of sunshine. It’s tart and sweet with a perfectly crumbly graham cracker crust.
Ingredients
1 (8 oz) block cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
Zest of 2 lemons
1 (9 inch) prepared graham cracker crust
whipped cream or whipped topping for garnish, optional
Instructions
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Scrape the sides and bottom of the bowl and beat again until lump-free.
- Add the sweetened condensed milk and blend until smooth. Then, add the lemon juice and zest and stir until thoroughly combined.
- Pour the filling into the graham cracker crust, smooth the top with a spatula, and refrigerate for at least 8 hours (overnight is best).
- When the filling is set, top with whipped cream or whipped topping, if desired. Then slice, serve, and enjoy!
Notes
- Make sure the cream cheese is full-fat, brick-style and at room temperature so it blends smoothly.
- Always use freshly squeezed lemon juice for the best flavor.
- Give it at least 8 hours in the fridge to set. (See the post for setting tips.)
Love your recipes!!
Thanks so much, Yvonne!
This was a definite keeper. I wish it didn’t take four hours to chill. As soon as we finished the pie, I was asked to make another!!
Hi Shari!
So happy you liked it!
I have to make 2 pies when I do this recipe, otherwise there’s a fight for the last piece 🙂
Sorry but it came out soupy.
Hi Deb!
Sorry to hear this one didn’t work out for you.
Did you use full fat cream cheese and condensed milk?
Also, the cream cheese should be the kind in a block.
The blend of condensed milk and citrus is what makes this set. But it does need at least 6-8 hours, if not overnight to set.
If you try the recipe again, I recommend letting it set overnight, or even popping it in the freezer!
An even easier recipe that’s great for summer has just three ingredients One large can frozen lemonade, 1can sweetened condensed milk, and 1 tub of whipped topping. Combine, pour in graham cracker crust and freeze. Slice and serve with sliced strawberries.
Hi Virginia!
Wow that sounds amazingly simple. I’ll have to give it a try this weekend 🙂
can you make this in cups?
Hi Crystal!
Do you mean serve it in cups like a parfait?
If so, yes you can!
Just sprinkle some cracker crumbs in the bottom then carefully spoon the filling over the top. Set in the fridge then serve with whipped cream and more crumbs on top 🙂
It was very lemony, but it never set completely. I did use my stand mixer and I don’t know if that was why but even after sitting in the frig overnight it’s very soft. I mean it holds its shape when you cut it maybe that’s how it’s supposed to be.
Hi Frannie!
The pie is supposed to be quite soft. It won’t set and slice like a pumpkin pie, for example.
But I’ve noticed a few comments saying their pie didn’t set.
So, I’ve added a section with a couple of optional additions to ensure it sets firmly.
Hope this helps if you decide to make it again 🙂
I just made this last night for the first time. We tried it today and it is absolutely delicious.
I didn’t have any Graham crackers on hand so just did a plain pie crust and it still turned out beautifully.
Thanks for sharing this wonderful recipe!
Made this for my aunts for Mother’s Day today luncheon we had. It turned out awesome and everyone loved it!
Hi Judy!
So happy you all enjoyed it 🙂
Would adding a package of dream Whip help with a firmer setting?
Hi Ron!
Dream whip is more for making things light, fluffy, and creamy.
It might help a bit, but 1 small package (3.4 oz) of instant lemon pudding mix would be a better choice as pudding has more thickening agents 🙂
I make my lemon icebox pie with dream whip, condensed milk and lemon juice. Always sets up perfect. Was my dad’s favorite pie.
Thanks for the info Kathy!
I’ll have to give it a try next time 🙂
Great recipe
Can I substitute orange juice?
Thanks
Hi Dorothy!
Yes, you can use an equal amount of thawed orange juice concentrate instead of lemon juice 🙂
I made this recipe last week it turned out perfect. I didn’t have a pie plate so I made it in a 6×10 pan…I’m getting ready to make another one. I made lemon curd to swirl in the whip cream. Delicious
Thank you so much !
Hi Juanita!
So happy you like the pie.
What a great tip – I’ll have to add lemon curd next time 🙂
Hey,
This was super good. Nice for a early summer treat. I ran out of fresh so I used some of the refrigerated squeeze bottle stuff I had.
You have to try this one. It’s very easy. Very smooth and lemon is the best.
Thank.
I add a teaspoon of vanilla and top it with a can of chilled cherry pie filling. So good!
Can this recipe be used to make lemon tarts? If so, how many doea a recipe make? Would it be okay to garnish with a few berries? I would love to do this for July 4 party!
Hi Peggy!
What a great idea 🙂
I think you’ll get about 5-6 (4-inch) tarts out of the recipe.
If you use those pre-made mini shells, I’m thinking you’ll get closer to 16.
They would look super cute with a bit of whipped cream and fresh berries!
I suggest leaving the berries off until serving, as the juices might bleed into the lemon filling.
And since it’ll be warm on the 4th, I think they’ll still need the full 8 hours to chill. That way, they won’t soften too quickly when serving.
If you want to make them ahead, I have a tip: make the cases or thaw them if they’re pre-made. Brush the insides with melted white chocolate and let it set. Then add the filling. The chocolate will keep the shells from going soggy if you want to make them more than 8 hours ahead.
Let me know how they turn out!
It doesn’t seem like there are enough ingredients to make a full pie…I make a similar pink lemonade pie but with two blocks of cream cheese and an 8oz tub of cool whip in it.
My recipe makes a little more than a regular pie’s worth but is this one very thin?
Sidebar: you can always make little pies by baking a graham cracker base in a sturdy cupcake liner then, after completely cooled, fill with the remaining pie filling, freeze and serve with a bit of whipped cream on top for garnish. (A 2B tip works well for that in case you’re interested. Haha.)
Hi Whitney!
The filling is enough to just about fill a 9×2-inch pie dish. Any more and it would flow over, since it’s very liquid at first.
But you can top it off with whipped cream or even meringue if you want to make it more substantial.
Great tip on the mini pies! I’ll definitely try that for the 4th of July! Thanks 🙂
I’ll probably add some cool whip as I buy it by the Sam’s Club size haha.
I LOVE making the mini pies. They’re perfect for that after-dinner sweet tooth!
To make your own graham cracker crust for those is also super easy: (9) graham cracker sheets, (5-6)T melted butter and (2)T sugar ground into tiny pieces with in a food processor. Pack down about (1/2) inch in the bottom of the cupcake liner and bake at 350° for 8-10 minutes. Throw them into the freezer for ab 30 and fill with pie filling and put them back in freezer.
If they’re definitely frozen, you can cut off the cupcake liner, top with a cute bit of cool whip and serve that way. They’re super fancy looking! Haha.
Thanks so much Whitney!!
made this pie, but I mixed the cool whip in to make it like they used to in school IT WAS GREAT
you have to beat it with HAND mixer (for the air) for an extra 5 minutes
So good and simple to make! It set up perfectly over night. Perfect sweet/tangy combination. I will definitely make again!
I’ll definitely try your recipe,sounds delicious and easy to make!
Love Baking, I Will Certainly Like This No-Bake Recipe! Thanx
Can no-bake cream cheese replace the cream cheese blocks?
Hi Anna!
Do you mean Philadelphia’s No Bake Original Cheesecake Filling?
I don’t recommend swapping out the cream cheese, because you need that thicker texture to help the pie set.
The pre-made no-bake filling is very light and airy, so the pie won’t have the same texture in the end
I made this recipe last night and it was absolutely delicious. The cream cheese and condensed milk make it so creamy. Very good recipe.
Glad you enjoyed it, Wanda!
I don’t like lemon zest…I don’t eat citrus peeling. Can I leave that out or substitute something?
Hi there!
So, good news first:
If you omit the lemon zest from this recipe, the cheesecake will still set properly and have a lemon flavor from the juice. In other words, leaving it out won’t affect the texture or make the recipe unworkable.
Now, bad news:
The zest actually adds a lot more flavor than people think. So, the pie would likely be much less vibrant and complex in taste. It might come across as somewhat flat or one-dimensional without the added depth that the zest provides.
HOWEVER!
That being said, you could SOMEWHAT mitigate that by adding … maybe 1/2 teaspoon of lemon extract to help pump up the lemon flavor. It still probably won’t be as bright or “fresh” tasting — there’s just something about fresh zest that’s hard to replicate — but it should still taste pretty good and lemony.
Hope that helps! 🙂
My pie came out perfectly. I used a whisk and not a mixer if that helps. I like the idea of parfait cups
You should add to the garnishment list that you can add a can of cherry, strawberry or blueberry, etc., pie filling on top! It’s great!
Sounds delicious! Thanks for the tip!