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.
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