Luscious Lemon Icebox Pie

Icebox lemon pie 1_small
Cool. Creamy. Chilled.

Luscious. Lemon. Filled.

I absolutely love this pie.

This is one of the best, easiest summer desserts you can make. In fact, if you took a shortcut and bought the graham cracker crust at the store, you wouldn’t even have to turn on the oven. I, however, am a sucker for a thick, homemade graham cracker crust so I did it — but you don’t have to.

Tart and tangy, with a creamy finish — this is the perfect dessert for a summer picnic or potluck. No one will even know it only took you a few minutes!


Lemon Icebox Pie

Lemon Icebox Pie


For the crust:

2 cups graham cracker crumbs*

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the filling:

8 ounces cream cheese, softened

1 cup confectioners’ sugar

10 ounces prepared lemon curd (I used Trader Joe’s - $2.99)

1 1/2 cups heavy cream


To make the crust:

Preheat oven to 350°.

Combine graham cracker crumbs, butter and sugar in a medium bowl, stirring until moistened. Press mixture on bottom and up sides of a 9-inch pie pan. Bake for 10 minutes. Let cool completely.

To make the filling:

Mix cream cheese and confectioners’ sugar until combined. Mix in lemon curd.

Whip cream until soft peaks form. Gently fold whipped cream into lemon cream cheese mixture.

Pour filling into baked crust. Refrigerate 8 hours or overnight before serving. Serve chilled.

*2 cups of graham cracker crumbs is about 2 sleeves of graham crackers crushed.

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