Creamy Lemon Icebox Pie

Name: Creamy Lemon Icebox Pie
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 28 ounces sweetened condensed milk; 3 egg yolks; 4 ounces softened cream cheese; 2/3 cup lemon juice; pinch of salt; 1 cup heavy whipping cream; 2 tablespoons confectioners sugar

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Creamy Lemon Icebox Pie. The not so sweet dessert that is just enough to satisfy any sweet craving without being too heavy or too sweet.

Made with real lemon juice and cream cheese, this silky pie is as easy as it is delicious.

Easy, Creamy, Dreamy Pie

Creamy Icebox Lemon Pie, this glorious dessert is a Southern classic. One of the things the South is famous for is our HOT SUMMERS! This cool dessert will cool and refresh you and satisfy that sweet craving.

Made with simple ingredients, this creamy pie will have folks very happy when you bring it to any party or get together! Served in a sweet GRAHAM CRACKER CRUST it is just perfect. Also be sure to try out our LIGHTER KEY LIME PIE.

Why is it called Icebox Pie?

The Lemon Icebox pie gets its name from days of old when refrigerators were preceded with old fashioned Ice boxes.

These large boxes were fitted with a large block of ice used to keep foods cool and keep them from spoiling. This pie was a popular one as it only required a short cook time and could be kept well in the icebox!

How to Make Lemon Icebox Pie

~ Ingredients ~

4 oz softened cream cheese
3 egg yolks
2/3 cup lemon juice
2, 14 oz cans, sweetened condensed Milk
pinch of salt
1 cup heavy whipping cream
2 tablespoons confectioners sugar

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~ Method ~

Preheat oven to 350 degrees F. Have prepared crust ready.
In a large bowl, combine, sweetened condensed milk, egg yolks, lemon juice, cream cheese and salt. Mix with a hand mixer for 2 to 3 minutes until smooth and thick.
Pour Mixture into prepared pie crust and bake for 10 minutes. Remove from oven and allow to cool. Refrigerate for 1 to 2 hours to set.
In a chilled bowl, Mix confectioners sugar with heavy whipping cream. Beat with a hand mixer for 3-5 minutes until soft peaks form. Chill in refrigerator until ready to use.
Garnish with lemon zest and Whipped Cream to serve.

Tips and Tricks

Why do I have to bake this pie?

It is more of a custard consistency so baking is a must. But with only a 10 minute cook time, you will get to this delicious pie sooner than you think! If you want it a bit firmer, freeze for about 30 minutes and it will be easier to slice and very cool!

Can I use a pre-made crust?

Yes, store bought or homemade both work just fine with this pie. The lemon filling and whipped cream are really the stars anyway.

Will I need to refrigerate?

Yes, because this pie is made with eggs, it will need to be stored in the refrigerator. If you have left overs, be sure to cover loosely when storing. The whipped cream can also be stored in a bag or airtight container both up for a week.

Creamy, Cool, Lemon Pie

Let’s face it. Summertime or anytime, this pie is a show stopper. If you need a refreshing dessert for any occasion, this pie is what you want. Not too sweet, it is perfect to satisfy anyone’s sweet craving!

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