Go Back

Lemon Icebox Pie

Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 4 hours
Servings 8

Ingredients
  

  • Crust
  • 250 g graham crackers or digestive biscuits finely crushed
  • 75 g unsalted butter melted
  • 2 tablespoons white sugar
  • Pinch of salt
  • Filling
  • 225 g full-fat cream cheese room temperature
  • 1 can 397g sweetened condensed milk
  • ½ cup fresh lemon juice 4 to 5 lemons
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Topping
  • 1 cup heavy whipping cream very cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Optional: lemon slices or zest curls for garnish

Instructions
 

  • Crush crackers to fine crumbs. Mix with melted butter, sugar, and salt until it resembles wet sand.
  • Press firmly and evenly into pie dish. Bake at 175°C (350°F) for 8 to 10 minutes. Cool completely.
  • Beat room temperature cream cheese until completely smooth with no lumps.
  • Add condensed milk and beat on medium for 2 minutes until smooth and combined.
  • Add lemon juice, zest, vanilla, and salt. Mix until combined. Taste and adjust lemon to preference.
  • Pour filling into cooled crust. Smooth the top and tap gently to release air bubbles.
  • Cover with plastic wrap pressed against the surface. Refrigerate for at least 4 hours or overnight.
  • Beat cold cream, powdered sugar, and vanilla to firm peaks. Spread or pipe over chilled pie.
  • Garnish and slice with a hot clean knife between each cut. Serve immediately.

Notes

  • Room temperature cream cheese is non-negotiable — cold cream cheese leaves lumps that cannot be fixed
  • Use only fresh lemon juice — bottled juice gives a flat, chemical result
  • Zest before juicing — it is significantly easier on a whole lemon
  • Press the crust very firmly — a loosely pressed crust crumbles when sliced
  • Chill overnight for the firmest, most sliceable result and best developed flavor
  • Add whipped cream only just before serving — it weeps and deflates if left too long
  • Dip the knife in hot water and wipe between every slice for clean, restaurant-quality cuts
  • Keeps covered in the fridge for up to 2 days without the whipped cream topping
  • Freezes well without topping for up to 1 month
  • Remove from freezer 10 to 15 minutes before serving if frozen