Eggless Lemon Icebox Pie
Bright, tangy, and impossibly creamy, this no-bake lemon icebox pie is the kind of dessert that disappears fast — especially in warm weather. The filling comes together with cream cheese, sweetened condensed milk, and a generous pour of freshly squeezed lemon juice, which reacts with the dairy to create a thick, silky texture without a single egg in sight. Cold heavy cream is whipped to stiff peaks and folded in, giving the filling a light, mousse-like quality that sets beautifully in the freezer. The buttery graham cracker crust gets a quick bake to lock in its shape, then the whole thing chills until firm and sliceable. Pulling it out of the freezer just 10–15 minutes before serving means you get clean, gorgeous slices every time. It makes 8 servings, so it's a natural fit for dinner parties, potlucks, or any occasion where you need a showstopper that requires almost zero effort on the day. Finish it with a cloud of whipped cream and a few lemon curls, and it looks like it came straight from a bakery case.
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups graham cracker crumbs (about 12 full crackers)
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the filling
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 1 cup heavy cream, cold
For serving
- whipped cream, for serving (optional)
- lemon slices or zest curls, for serving (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand and holds together when pressed.
- 2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Bake for 8–10 minutes, until the crust is set and lightly golden at the edges. Transfer to a wire rack and let cool completely, about 20 minutes.
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