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.
Best of all, there’s no need to turn the oven on. Lemon Icebox Pie is completely no bake.
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.
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.
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.
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- 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
- 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.
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Recipe adapted slightly from Taste of the South Magazine