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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5 from 2 votes
No-Bake Lemon Icebox Pie
Print
Lemon Icebox Pie
Prep Time
30 mins
Total Time
30 mins
 

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.

Course: Dessert
Cuisine: American
Servings: 10
Calories: 451 kcal
Author: Christin Mahrlig
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
  1. Use a food processor to pulse cookies into fine crumbs. Place in a medium bowl. Stir in melted butter, 1 tablespoon sugar, and salt.
  2. Press mixture into the bottom and up the sides of a 9-inch pie plate. Place in freezer until firm, about 15 minutes.
  3. With an electric mixer, beat sweetened condensed milk, cream cheese, lemon zest, and lemon juice until smooth. Set aside.
  4. Use an electric mixer to beat heavy whipping cream and sugar until stiff peaks form. Fold whipped cream into condensed milk mixture.
  5. Pour filling into crust and smooth on top with offset spatula. Refrigerate until firm, at least 2 hours.
Recipe Notes

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

Nutrition Facts
Lemon Icebox Pie
Amount Per Serving
Calories 451
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted slightly from Taste of the South Magazine

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18 thoughts on “Lemon Icebox Pie

  1. This is wonderful! I used lemon shortbread cookies and reduced the butter as the cookies already had quite a bit. Since I’ve never made whipping cream, I used the store bought in a can. I also added more lemon juice as I always do to anything lemony. Thank you for this delightful recipe!

  2. i actually made this and it was fantastic. I made a topping out of whipped cream and sour cream wild a couple tablespoons of powdered sugar. put it on top of the pie, then added blueberries to the top and almond slivers around the edge. it was fantastic.

  3. Oh my gosh, my mouth is watering! Lemon desserts are my absolute favorite! The shortbread crust sounds amazing and I love that this is no bake!

  4. That shortbread crust! That sounds so so good. I don’t know if I’ve ever used shortbread in a crust before .. I need to make that happen!!

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