Easy Lemon Icebox Pie – A Refreshing, No-Bake Classic Recipe

When the summer heat rolls in (or you’re just craving something sweet and citrusy), there’s nothing quite as satisfying as a cold, creamy lemon icebox pie. It’s tart, sweet, silky smooth, and comes together with just a few pantry staples — no oven required!

This recipe is perfect for get-togethers, potlucks, or just a treat at home that feels a little fancy but only takes minutes to make. It uses simple ingredients: cream cheese, sweetened condensed milk, fresh lemon juice and zest, and a store-bought graham cracker crust. The hardest part? Waiting for it to chill!

Let’s make it!!

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Lemon Icebox Pie – Easy, Budget Friendly & Delicious

Here’s what you need:

• 1 (8 oz) block cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• Juice of 2 large lemons (about 1/2 cup)
• Zest of 2 lemons
• 1 (9-inch) prepared graham cracker pie crust
• Whipped topping or whipped cream, for garnish (optional but recommended)

Here’s how to make it:

Step 1: Soften the Cream Cheese
Make sure your cream cheese is softened to room temperature. This ensures your filling will be smooth and lump-free. If you forgot to take it out ahead of time, microwave it in 10-second bursts until softened.

Step 2: Mix the Filling
In a large mixing bowl, beat the softened cream cheese until light and creamy using a hand mixer or stand mixer (about 1–2 minutes).
Add in the sweetened condensed milk and beat again until smooth and well combined.

Step 3: Add the Lemon
Stir in the fresh lemon juice and lemon zest. The mixture will start to thicken slightly as the lemon juice reacts with the condensed milk — this is what gives the pie its lovely firm, creamy texture.

Step 4: Pour into the Crust
Pour the filling into the graham cracker pie crust. Use a spatula to smooth out the top.

Step 5: Chill
Cover the pie with plastic wrap or a pie lid and refrigerate for at least 4 hours, preferably overnight. The longer it chills, the better the texture.

Step 6: Garnish & Serve
Top with whipped topping or whipped cream just before serving. You can add an extra sprinkle of lemon zest or thin lemon slices if you want to make it extra pretty!

Tips & Variations:

• Zest before you juice! It’s much easier to zest lemons before slicing them.
• Want it extra tart? Add an extra tablespoon of lemon juice.
• Need a shortcut? You can use bottled lemon juice in a pinch, but fresh lemon juice makes a big difference in flavor.
• Make it mini! Divide the filling into mini graham cracker crusts for personal-sized treats — perfect for parties or picnics.

Why You’ll Love This Recipe:

• No baking required – perfect for warm weather or when you just don’t want to turn on the oven.
• Made with pantry staples – no fancy ingredients needed.
• Quick to make – just mix, pour, and chill.
• Crowd-pleaser – light, refreshing, and just the right amount of sweet.

Final Thoughts

This Lemon Icebox Pie is a sweet slice of sunshine. It’s everything you want in a dessert: simple, budget-friendly, and absolutely delicious. Whether you’re looking for an easy dessert to take to a summer BBQ or just something light and refreshing to enjoy at home, this pie hits the spot every time.

If you try it, let me know how it turns out — and don’t be surprised if everyone asks for the recipe. It’s that good!

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