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Creamy No-Bake Lemon Icebox Pie Recipe with Tangy Zest Perfect for Summer

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A creamy no-bake lemon icebox pie with tangy zest that is quick, easy, and perfect for summer gatherings. This pie features a smooth, velvety filling with fresh lemon flavor and a crunchy graham cracker crust.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 oz (225g) cream cheese, softened (full-fat)
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon vanilla extract (optional)
  • Optional garnish: extra lemon zest or thin lemon slices
  • Optional garnish: fresh mint leaves

Instructions

  1. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand and holds together when pinched (about 3 minutes).
  2. Press the crust: Pour the crumb mixture into a 9-inch pie dish. Press firmly and evenly across the bottom and up the sides. Chill in the refrigerator for at least 15 minutes to set.
  3. Prepare the filling base: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes on medium speed.
  4. Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form, about 3-5 minutes with an electric mixer on high speed.
  5. Add lemon flavor: Gradually beat fresh lemon juice, lemon zest, and vanilla extract into the cream cheese mixture until thickened and bright.
  6. Fold whipped cream: Gently fold the whipped cream into the lemon mixture using a spatula with slow, sweeping motions to keep the filling light and airy.
  7. Assemble the pie: Pour the filling over the chilled crust and smooth the top with a spatula.
  8. Chill the pie: Refrigerate the pie for at least 4 hours, preferably overnight, to let the flavors meld and the filling set firmly.
  9. Serve: Garnish with extra lemon zest, thin lemon slices, or fresh mint leaves just before serving.

Notes

Ensure cream cheese is fully softened to avoid lumps. Chill bowl and beaters before whipping cream for better peaks. Fold whipped cream slowly to keep filling airy. Use fresh lemon zest for best flavor. Chill pie at least 4 hours or overnight for best texture. For dairy-free option, substitute cream cheese and heavy cream with vegan alternatives.

Nutrition

Keywords: no-bake lemon pie, lemon icebox pie, summer dessert, creamy lemon pie, easy lemon pie, no-bake dessert

Find it online: https://blingbite.com/creamy-no-bake-lemon-icebox-pie-recipe-with-tangy-zest-perfect-for-summer/