No Bake Lemon Icebox Pie
A light and refreshing dessert that's easy to make, featuring a creamy lemon filling in a graham cracker crust, perfect for warm weather gatherings.
Ingredients
For the pie
- 1 pie pre-made graham cracker crust provides a nice crunch
- 1 cup lemon juice adds tartness
- 14 oz sweetened condensed milk acts as a sweetener and thickening agent
- 1 cup heavy whipping cream contributes richness and creaminess
- 1/2 cup powdered sugar adds sweetness and smooth texture
- 1 zest of 1 lemon enhances the lemon flavor
Instructions
Preparation
- Begin by gathering all your ingredients. It’s helpful to have everything measured out in advance.
- In a mixing bowl, combine the lemon juice and sweetened condensed milk. Blend until completely integrated.
- In a separate bowl, pour in the heavy whipping cream and whip until soft peaks form.
- Gently fold the whipped cream into the lemon and sweetened condensed milk mixture using a spatula.
- Add the lemon zest to the mixture and gently incorporate it.
- Spoon the creamy filling into the pre-made graham cracker crust and smooth the top.
- Place the pie into the refrigerator and allow it to chill for at least 4 hours, or until set.
- When ready to serve, slice out a piece of the pie, and garnish with additional lemon zest or whipped cream if desired.
Notes
Use fresh lemon juice for the best flavor and make sure to allow the pie to chill fully for ideal texture. Pay attention while whipping the cream to avoid over-whipping.