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A lemon icebox pie topped with whipped cream and lemon slices sits on a wooden table next to a yellow plate of lemons and a cup of coffee.

Lemon Icebox Pie

This Lemon Icebox Pie is my go-to summer dessert. It’s creamy, zesty, and layered into a buttery graham cracker crust that tastes absolutely phenomenal! Plus, all you need is 7 simple ingredients.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American

Ingredients
  

For the Graham Cracker Crust:

  • 9 whole graham crackers crushed
  • 4 tablespoons melted butter
  • 1 tablespoon sugar
  • pinch salt

For the Filling:

  • Juice and zest of 3 juicy lemons about ½ cup juice
  • 1 sweetened condensed milk 14 oz can
  • 8 ounces softened cream cheese
  • ½ cup heavy whipping cream

For the Topping:

  • 1 ½ cups heavy whipping cream
  • 2 tablespoons sugar
  • pinch salt
  • 6 thin lemon wedges

Instructions
 

  • Make the crust: Place graham crackers in a zip-top bag and crush finely. Add sugar, melted butter, and salt. Mix well and press evenly into the bottom and sides of your pie dish. Chill while you prepare the filling.
  • Whip the base: In a large mixing bowl, beat the softened cream cheese with the sweetened condensed milk until smooth and lump-free.
  • Add lemon and cream: Stir in the lemon juice, zest, heavy cream, and a pinch of salt. Mix thoroughly, scraping down the sides.
  • Assemble the pie: Pour the filling into your prepared crust and smooth the top. Cover and refrigerate for at least 4 hours, preferably overnight.
  • Top and serve: Before serving, whip the heavy cream with sugar and salt to soft peaks. Spoon onto the chilled pie and decorate with fresh lemon wedges. Serve immediately.

Notes

  • This recipe makes one 9- or 10-inch deep-dish pie that's enough for 6 to 8 servings.
  • Chill the bowl and beaters before whipping cream for best results. Cold equipment helps the cream whip faster and hold its shape better.
  • Zest the lemons before juicing to avoid squishy struggles. It’s much easier to work with firm lemons for zesting.
  • This pie can be made 1–2 days in advance. Just wait to add the whipped cream topping until right before serving.
  • Let the pie chill for at least 4 hours, preferably overnight. This gives the filling time to fully set and develop flavor.
  • Use softened cream cheese to keep the filling smooth. If it’s too cold, the mixture may turn out lumpy.
  • Press the graham cracker crust firmly into the pie dish so it holds together when sliced. A flat-bottomed measuring cup works well for this.
  • Always use fresh lemon juice for the brightest, cleanest flavor. Bottled juice tends to taste flat in no-bake desserts.
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Keyword lemon icebox pie