INTRODUCTION
If you’re looking for a refreshing dessert that is perfect for warm weather or just a special treat, the Lemon Icebox Pie is a delightful choice. This chilled pie is creamy, rich, and packed with bright citrus flavor. It is easy to prepare and perfect for gatherings, holidays, or just a sunny afternoon.
WHY YOU WILL LOVE THIS RECIPE
This Lemon Icebox Pie brings joy to your taste buds in every bite. The combination of creamy filling with the crunchy graham cracker crust is simply irresistible. The bright flavor of lemon adds a refreshing twist, making it the ideal dessert for summer barbecues or family gatherings. Plus, it doesn’t require baking after the initial crust, which saves time and effort. The lightness and sweetness combined with a hint of tartness create a perfect balance that everyone will love.
HOW TO MAKE Lemon Icebox Pie
Making a Lemon Icebox Pie is easier than you might think. With just a few ingredients and simple steps, you can create a beautiful dessert that will impress your friends and family.
EQUIPMENT NEEDED
To make this recipe, you will need the following equipment:
- Mixing bowls (both small and large)
- Whisk
- Fork
- 9-inch glass pie plate
- Microwave-safe bowl
- Electric mixer or whisk
- Pastry bag (optional, for decoration)
Ingredients You’ll Need
- 1 1/4 cups graham cracker crumbs (about 9 full size sheets)
- 1/8 tsp salt
- 2 1/2 Tbsp granulated sugar
- 5 Tbsp unsalted butter, melted
- 1/2 cup fresh lemon juice, divided
- 1 tsp powdered gelatin
- 1 (8 oz) pkg. cream cheese, brought to room temperature
- 1 (14 oz) can sweetened condensed milk
- 1 Tbsp fresh lemon zest
- 1/2 tsp vanilla extract
- Few drops natural yellow food color
- 1/2 cup heavy whipping cream
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla extract
STEP-BY-STEP INSTRUCTIONS
For the Crust:
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, whisk together the graham cracker crumbs, granulated sugar, and salt until well mixed.
- Pour in the melted butter and use a fork to toss everything together until the mixture is evenly moistened.
- Press the crumb mixture firmly into a 9-inch glass pie plate to form the crust.
- Bake the crust in the preheated oven for 10 minutes to set it lightly.
- Let the crust cool completely before adding the filling.
For the Lemon Pie Filling:
- In a small microwave-safe bowl, add 2 tablespoons of lemon juice.
- Sprinkle the gelatin over the lemon juice and whisk immediately. Let it sit for 5 minutes to bloom.
- In a large mixing bowl, whip the cream cheese until it becomes smooth and fluffy, about 3 minutes.
- Heat the gelatin mixture in the microwave on high for 15 seconds, then stir it until smooth.
- Add sweetened condensed milk, the remaining lemon juice, lemon zest, vanilla extract, and food color to the whipped cream cheese. Blend everything until well combined.
- Finally, pour in the gelatin mixture and mix until everything is evenly combined.
- Pour the filling into the cooled graham cracker crust, spreading it evenly.
- Chill the pie in the refrigerator for at least 4 hours to set properly.
For the Whipped Topping:
- In a medium bowl, whip the heavy cream until soft peaks form, which may take a couple of minutes.
- Add the powdered sugar and 1/2 teaspoon of vanilla extract, then continue to whip until stiff peaks form.
- To make it pretty, pipe the whipped cream over the top of the pie using a pastry bag.
Store the pie in the fridge for up to 3 days for the best flavor.
HOW TO SERVE Lemon Icebox Pie
When it’s time to serve the Lemon Icebox Pie, slice it into wedges and place them on dessert plates. The delicious bright yellow filling, coupled with the light, fluffy topping, makes it look as great as it tastes. Garnish with additional lemon zest or a slice of lemon on the side for an extra touch. This pie is best served cold, making it a refreshing choice for warm days.
STORAGE & FREEZING : Lemon Icebox Pie
To store leftover Lemon Icebox Pie, place it in an airtight container or wrap it well with plastic wrap. You can keep it in the refrigerator for up to 3 days. If you want to prepare it ahead of time, this pie freezes well too! Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight.
SERVING SUGGESTIONS
This pie pairs wonderfully with a cup of tea or lemonade. You may also serve it on a picnic or family gathering, alongside other homemade treats. It’s a delightful addition to holiday meals, summer barbecues, or just a fun afternoon snack.
VARIATIONS
Feel free to customize your Lemon Icebox Pie! Here are a few variations to try:
- Add Fruit: Top your pie with fresh strawberries, blueberries, or raspberries for a fruity twist.
- Coconut Lemon Pie: Mix shredded coconut into the filling for added texture and flavor.
- Chocolate Layer: Add a layer of chocolate ganache on top of the filling before adding the whipped cream.
- Use Other Citrus: Experiment with lime or orange juice instead of lemon for a different flavor profile.
FAQs
1. Can I use bottled lemon juice?
Yes, bottled lemon juice can be used if fresh lemons are unavailable. However, fresh juice gives the pie a brighter flavor.
2. How long does the pie need to chill?
The pie should chill in the fridge for at least 4 hours to set properly.
3. Can I make this pie gluten-free?
Yes, you can use gluten-free graham crackers for the crust to make this pie gluten-free.
4. What can I substitute for heavy cream?
You can substitute heavy cream with coconut cream for a dairy-free version.
MAKE-AHEAD TIPS FOR Lemon Icebox Pie
Making Lemon Icebox Pie in advance is very easy and can make your day even simpler. You can prepare the crust and filling a day ahead and assemble the pie. Just remember to chill the pie overnight, so it sets well. It’s one dessert you can put together ahead of time, leaving you more moments to enjoy with friends and family!
In conclusion, the Lemon Icebox Pie is a delightful dessert that is sure to bring smiles and satisfied taste buds. It’s simple to make, sweet and tangy, and perfect for any occasion. Enjoy making and sharing it!
Lemon Icebox Pie
Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, whisk together the graham cracker crumbs, granulated sugar, and salt until well mixed.
- Pour in the melted butter and use a fork to toss everything together until the mixture is evenly moistened.
- Press the crumb mixture firmly into a 9-inch glass pie plate to form the crust.
- Bake the crust in the preheated oven for 10 minutes to set it lightly.
- Let the crust cool completely before adding the filling.
- In a small microwave-safe bowl, add 2 tablespoons of lemon juice.
- Sprinkle the gelatin over the lemon juice and whisk immediately. Let it sit for 5 minutes to bloom.
- In a large mixing bowl, whip the cream cheese until it becomes smooth and fluffy, about 3 minutes.
- Heat the gelatin mixture in the microwave on high for 15 seconds, then stir it until smooth.
- Add sweetened condensed milk, the remaining lemon juice, lemon zest, vanilla extract, and food color to the whipped cream cheese. Blend everything until well combined.
- Finally, pour in the gelatin mixture and mix until everything is evenly combined.
- Pour the filling into the cooled graham cracker crust, spreading it evenly.
- Chill the pie in the refrigerator for at least 4 hours to set properly.
- In a medium bowl, whip the heavy cream until soft peaks form, which may take a couple of minutes.
- Add the powdered sugar and 1/2 teaspoon of vanilla extract, then continue to whip until stiff peaks form.
- To make it pretty, pipe the whipped cream over the top of the pie using a pastry bag.