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Lemon Icebox Pie

With a buttery shortbread crust and a soft and creamy filling with a bright, tangy lemon flavor, this Lemon Icebox Pie makes a delicious and refreshing dessert for summer.

No-Bake Lemon Icebox Pie

 

Best of all, there’s no need to turn the oven on. Lemon Icebox Pie is completely no bake.

No-bake Lemon Icebox Pie only takes minutes of prep time. A cool and creamy dessert perfect for summer!

The crust is made from crushed shortbread cookies and melted butter, plus a little sugar to give it enough sweetness to counter the tartness of the lemon juice in the filling.

A quick 15 minutes in the freezer and the crust will hold together perfectly.

No-Bake Lemon Icebox Pie only takes minutes of prep time. A cool and creamy dessert perfect for summer time!

If you don’t want to go to the trouble of making a crust, you could always use a store- bought graham cracker crust.

But I really like the flavor and butteriness of a shortbread crust. The filling only takes minutes to mix up so this is still a quick and easy dessert even if you make the piecrust.

No-Bake Lemon Icebox Pie only takes a few minutes to prepare. A cool and creamy dessert perfect for summer!

Some fresh raspberries or blueberries scattered on top would be wonderful.

With a sweet shortbread crust and a smooth and creamy lemon filling, Lemon Icebox Pie is an irresistible southern pie.

No-Bake Lemon Icebox Pie only takes minutes to prepare. A cool and creamy dessert perfect for summer!

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No-Bake Lemon Icebox Pie

Lemon Icebox Pie

With a buttery shortbread crust and a soft and creamy filling with a bright, tangy lemon flavor, this Lemon Icebox Pie makes a delicious and refreshing dessert for summer.
PREP: 30 mins
TOTAL: 30 mins
SERVINGS: 10

Ingredients

  • 1 (10-ounce) package shortbread cookies, such as Lorna Dorne
  • 6 tablespoons butter, melted
  • 1 tablespoon sugar
  • Pinch of salt
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (8-ounce) package cream cheese, softened
  • zest from 1 lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • whipped cream for garnish, optional

Instructions

  • Use a food processor to pulse cookies into fine crumbs. Place in a medium bowl. Stir in melted butter, 1 tablespoon sugar, and salt.
  • Press mixture into the bottom and up the sides of a 9-inch pie plate. Place in freezer until firm, about 15 minutes.
  • With an electric mixer, beat sweetened condensed milk, cream cheese, lemon zest, and lemon juice until smooth. Set aside.
  • Use an electric mixer to beat heavy whipping cream and sugar until stiff peaks form. Fold whipped cream into condensed milk mixture.
  • Pour filling into crust and smooth on top with offset spatula. Refrigerate until firm, at least 2 hours.

Notes

Instead of using heavy cream to make fresh whipped cream, you could use 1 cup of Cool Whip.

Nutrition

Calories: 451kcal
Author: Christin Mahrlig
Course: Dessert
Cuisine: American

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Recipe adapted slightly from Taste of the South Magazine

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24 thoughts on “Lemon Icebox Pie”

  1. Simply delicious! I just made one again for my father in law’s Birthday, perfect flavor and texture 😊Thank you!!!

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