Lemon Icebox Pie

Total Time:
8 hr 5 min
Prep:
5 min
Inactive:
8 hr

Yield:
8
Level:
Easy

Ingredients
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 (14-ounce) can condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 prepared graham cracker crust
Directions

Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.


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4.6 70
lol.... its called ICEBOX pie people... that means freezer... thats why its not setting for you. item not reviewed by moderator and published
Made recipe exactly as written and was sure to use condensed sweetened milk and not pack down measure of lemon zest. Was delicious and so easy to make. item not reviewed by moderator and published
I made this exactly by the recipe and it turned out perfect. We all thought the lemon/sweet ratio was perfect. Super easy to put together. I topped mine with lightly sweetened whipped cream. Yumm! item not reviewed by moderator and published
This is a perfect recipe. I always use the one here from Emeril. Thick, creamy, smooth, lemony, perfect. Not sure why anyone else has any problem with it setting, I always double mine and make it the night before. item not reviewed by moderator and published
I always add an extra 8 ounces of Cream Cheese, and ship the lemon peel. It sets up beautifully in about 2 hours. and fills a 10 inch graham cracker pie crust. item not reviewed by moderator and published
I followed the directions exactly and after a night in the fridge - still a sloppy mess. I put it in the freezer and I now have a frozen pie. Why can't anyone write a recipe that actually works? Rename it "Freezer Pie". item not reviewed by moderator and published
I made this in a spring form pan. I doubled the recipe for the crust. It will "puff" in the oven. Press it down and back in place with a piece of parchment or wax paper. Let cool. Then double the recipe for the filling. I measure the lemon juice because all lemons do not have the same amount of juice. Some will be quite a bit more, as mine were, and some less. I added the zest of four lemons, same as with the juice. Measure! Do not pack down zest to measure. Taste now! Started to begin setting up as I smoothed the top. This amt. filled the spring form pan to the top!! Wonderful presentation. Taste as smooth as silk! item not reviewed by moderator and published
Came out great. Set up beautifully. I took other reviewers advice and froze it for 3 hours before leaving it in the fridge overnight. I might add a little bit more lemon juice because it was a little sweet. item not reviewed by moderator and published
Very tasteful one of the best untouchable item not reviewed by moderator and published
I agree with other posters, freeze this pie! Even if you don't want to serve it frozen, put it in the freezer for 2-3 hours then in the refrigerator. It makes a world of difference, the pie holds up much better. Thinking about making an orange and lime version. Easy, fast and great recipe item not reviewed by moderator and published

This recipe is featured in:

Frozen Treats