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
I have made this several times with one change - I freeze the pie, which does wonders for the texture. The last one I made, I tried refrigerating it overnight per the instructions. Back into the freezer it went! I highly suggest serving this frozen. I have also made this with lime and it was amazing! item not reviewed by moderator and published
Just won 3rd place at my neighborhood pie contest! Love this pie for summertime. Although it is a little wobbly, so I may try adding a some Knox Gelatine as someone suggested below to tighten it up a bit. Great flavor! item not reviewed by moderator and published
Ok, so I omitted the lemon juice and maybe that was the issue, but this pie did not set up. It was ok but looked a mess. item not reviewed by moderator and published
How can something this simple be so good? I don't know but it is! I have made it several times, in both graham cracker crusts and pretzel crusts and it is always fabulous. I had a guest who claimed not to be a "dessert person", but she not only ate the whole slice, she happily took home another when I offered it to her. item not reviewed by moderator and published
just wonderful I also took it a bit further and made a key lime version . love it item not reviewed by moderator and published
Simple and delicious. Definitely make this and leave room for dessert! item not reviewed by moderator and published
I've made this pie twice. As other reviewers mentioned, the pie did not set up overnight and was a bit wobbly. I found a couple other similar recipes online with unflavored gelatin in them. I then made this recipe from Emeril and dissolved 1/2 tsp of an envelope of Knox unflavored gelatin in 1/4 c reserved boiling lemon juice and mixed that into the pie filling at the end, just before putting into pie shell. As premade crusts have an artificial taste when paired with these fresh-tasting ingredients, I make my own nilla wafer crust with 40 nilla wafers and 1/4c melted butter. I also topped with reddi-whip before serving. One last note, I microwaved the cream cheese minus box/wrapping in the mixing bowl on a very low setting for about 1-2 mins to make it room temp,then added it to the sweetened condensed milk. Overall, a very good recipe in need of a couple tweaks. item not reviewed by moderator and published
I learned this recipe over 30 years ago in my school Home Ec class. It has been a fast fill in for dessert many times. It is one of my familys favorite. item not reviewed by moderator and published
This is a knock out!! Only change I made is instead of Graham Cracker. I use N'illa Waffers. Makes it PERFECT! item not reviewed by moderator and published
This is one of the best tasting, easiest-to-make things EVER ! item not reviewed by moderator and published
For as easy as this was, it came out AMAZING! I beat it for an extra long time to make sure it was really smooth, and I adore the flavor and texture that came out. I agree that "consensed milk" refers to "sweetened..." (otherwise there would be no sweetness in the pie at all?) and I served it with whipped cream to balance it out. YUM! item not reviewed by moderator and published
A keeper. item not reviewed by moderator and published
I LOVE this recipe! I used the juice and zest of two large lemons (scant 1/2 cup and 1T zest) and it was perfect. For those with texture issues, be sure the cream cheese is room temp (I beat it first) and then beat the heck out of the whole mess until it was light and very fluffy. It fills a pre-made pie shell perfectly! And because there are no raw ingredients your kids can ***** the beaters (If you don't do it first!) YUM!!!! item not reviewed by moderator and published
This pie was very easy to make and pretty tasty, though mine never really solidified as much as I expected. I refrigerated it for over 24 hours by the time I ate it and it didn't really stay in a pie slice shape on my plate. In that sense, it was like a pudding in a crust. I think I went a little overboard with the lemon juice and zest as it was a little too tangy for me. That's not to say that it wasn't plenty sweet. If anything, it was too sweet. All in all, I would have liked more of a cream taste, less of a citrus tang and a more dense texture, like key lime pies I have made in the past. I will try this recipe again with some tweaks because it was good and easy. item not reviewed by moderator and published
This was an incredibly easy, delicious pie. I just used store-bought lemons. I don't understand how people got a bitter pie--when I first tasted it, I considered adding more lemon! But resting in the fridge developed the flavor. Maybe make sure you only use the very top layer of zest? And definitely used condensed milk. I also made sure my juice had absolutely no pulp. The second time I made it with limes--again just regular store-bought limes (not key limes), and it came out great! Since some reviewers were complaining about it setting (and I didn't have time for overnight), I just stuck it directly in the freezer for a few hours. If you don't want an icy pie (though it was great), you can transfer it to the fridge an hour or so before serving. The color does come out tan, but if you find that unappealing, you can simply add food coloring. item not reviewed by moderator and published
I was so excited to find this recipe, but yuck. One, it never fully set, it was barely thicker than condensed milk. Two, it tasted like sour cream cheese. Three, it didn't even look appealing, it wasn't yellow or white, it was kind of tan. item not reviewed by moderator and published
Easiest pie I've ever made. After making several just as the recipe is written, I made an Orange Icebox Pie by replacing the lemon juice and lemon zest with orange juice and orange zest. Both are amazing. item not reviewed by moderator and published
Very easy to make and tastes great! A new summer favorite. item not reviewed by moderator and published
Wonderfull flavor and I also make it with limes in place of the lemon. item not reviewed by moderator and published
Made this for Mother's Day desert, huge hit. I'm not fessing up to how simple the recipe is especially since I used a store bought graham cracker crust. The only substitutions I made were using Meyer Lemons and was out of vanilla extract so poured a dollop of dark rum instead. It all worked great! item not reviewed by moderator and published
Try this recipe. Taste the final product. Chances are you will enjoy the flavor and creamy texture. The crust...have also made using panko bread crumbs. Still enjoyed by all. item not reviewed by moderator and published
I made this for Easter along with a banana cream pie and both were eaten up immediately! Everyone went on and on about how yummy they thought this pie was and it was so easy for me to make that I simply must make it again since I now know what an incredible crowd pleaser it is. Try it! item not reviewed by moderator and published
If you love lemons without that "tart" taste, this is the recipe. very good and so easy. make sure to use sweetened condensed milk. also good if you put in the freezer for a few hours. item not reviewed by moderator and published
If you like lemon and cheesecake, you'll be in heaven. I read some other reviews and concur that this pie would benefit from at least 24 if not 36 hours chilling before cutting. It got better after a couple days - firmer and easier to cut. I used meyer lemons from my parents tree and it was delicious. Make sure to use sweetened condensed milk. I saw other comments from folks who must not have used the right milk. I think because the recipe says only condensed milk rather than sweetened condensed, some might be confused and buy evaporated if reading it quickly. In fact I almost made that mistake. This is also great with a little whipped cream on top. item not reviewed by moderator and published
This is a really great recipe. I was looking for something lemony I remembered eating when I was younger and can't stand lemon meringue. Viola! This recipe is quick, easy, and oh-so yummy! Just be sure to beat it long enough that the cream cheese isn't lumpy. I also don't recommend trying fat-free cream cheese. That was a bit of a disaster. Just accept the calories!! item not reviewed by moderator and published
This is so easy and so creamy. However, the next time I make it I will decrease the lemon juice to 1/4 or 1/3 of a cup instead of 1/2. It is just a tad too tart for me. Also, this pie needs more than an overnight refrigeration to set up properly and I think this is why people were commenting about it not setting up. When I make the pie again I will make it 48 hours prior to when I'm planning on serving/eating it. item not reviewed by moderator and published
No more Cheesecakes, I just bring the cheese Pies and I am delighted because it takes little time and effort to produce such a wonderful tasty pie, just like avacado pie. . . item not reviewed by moderator and published
I ATE LEMON ICEBOX PIE QUITE A BIT AS A CHILD, AND IT'S ONE OF MY FAVORITES. THIS RECIPE IS SO QUICK AND EASY, I HAVE TAUGHT MY LITTLE NIECE HOW TO MAKE IT. I HAVE MADE IT TWICE, AND FOLKS PRACTICALLY SCREAM FOR IT! THIS PIE MIGHT END UP AS CHRISTMAS GIFTS FOR A FEW FAMILY MEMBERS AND FRIENDS. AND AS FOR THE COMMENTS ABOUT SWEETENED AND NON-SWEETENED CONDENSED MILK, I HAVE NEVER, EVER SEEN NON-SWEETENED CONDENSED MILK! THE INGREDIENTS FOR CONDENSED MILK, IF YOU READ THE CAN, IS EVAPORATED MILK AND SUGAR, WHICH HAS BEEN COOKED DOWN AND CONCENTRATED. A WORD OF CAUTION: READ "ALL" RECIPES CAREFULLY! EVAPORATED MILK AND CONDENSED MILK ARE NOT THE SAME, JUST AS BAKING POWDER AND BAKING SODA ARE NOT THE SAME! YOU CAN'T SUBSITUTE ONE FOR THE OTHER, FOLKS! EACH PROVIDES A TOTALLY DIFFERENT TEXTURE AND/OR A TOTALLY DIFFERENT CHEMICAL REACTION! item not reviewed by moderator and published
We thought that we should comment that this pie is so good since the coments were so good. That is why we are commenting item not reviewed by moderator and published
I made this for memorial day and while it wasnt as set up as I would like it could have been that it just didnt have the chance to sit as long as it should have. But it tasted very very good and was just what I was looking for. Anyone that has ever had a Lemon Supreame pie from Bakers Square it tastes almost just like that which is what I wanted. I think the next one I will try and make it a little more tart but honestly its fine the way it is. I topped it with cool whip and it was a hit at the bbq. item not reviewed by moderator and published
A yummy success! I doubled the recipe and made it in a rectangular pan (instead of pie pans) for a Mothers Day luncheon. I sprinkled cinnamon graham cracker crumbs on each serving with a small dollop of whipped cream. For a lower fat version, use lower fat cream cheese and low fat condensed milk (or as I did when doubling the recipe, one regular and one lower fat version of each of these ingredients). This would also be a good key lime pie ( as an alternative for recipes using raw egg yolks)! item not reviewed by moderator and published
I made this pie for my mom for mothers day and it was very soupy it did not set up, I did just what the recipe said and it sat in the fridge over night - any suggestions to what i did wrong? item not reviewed by moderator and published
Great recipe -- don't understand the comments using the condensed milk. The recipe calls for condensed milk not evaporated milk or any other kind. Condensed milk is exactly that and as far as I know only comes as sweetened condensed milk. item not reviewed by moderator and published
I made this pie for the second time this holiday season, and it was the favorite of all the desserts served by far. I made it with lemon for Thanksgiving but switched to lime for this Christmas. It was a hit each time. For Christmas I served it as the second dessert to an elaborate cheesecake I slaved over for 4 hours. Everyone asked for seconds of this pie instead of the cheesecake!! I was almost a bit embarassed that I had to admit to people that something so good actually took me only 15 minutes to make. Like all the others said, be sure to use SWEETENED CONDENSED MILK. Thanks to all the reviewers who mentioned that beforehand. Once it comes together though, it is amazing how fresh and light it tastes, especially after a heavy holiday meal! item not reviewed by moderator and published
The recipe is not clear USE SWEENTENED CONDENSED MILK. I figured this out, thankfully, before I made the pie, I saw there was no sugar and assumed that is what they meant. It turned out beautifully, it's very easy to make and will please anyone who loves lemon (as I do). My family has requested it many times since... a wonderful pie! item not reviewed by moderator and published
My guest and family loved this recipe! I made it again using limes and it was just at good! It is not only wonderful it is sooooo easy. I wonder what orange would taste like? item not reviewed by moderator and published
This recipe was very easy to make, only three main ingredients, and the sweet/tartness was just perfect. We used our Meyer's Lemons with this pie. The reviewer who said their pie was too bitter probably used evaporated milk instead of condensed milk. We simply forgot to add the vanilla extract and it was still great. Thanks again Emeril! item not reviewed by moderator and published
whole family loved it! i love any desert with lemon, and this one sure hit the spot item not reviewed by moderator and published
Wow, easy to make and even easier to eat. item not reviewed by moderator and published
Facil item not reviewed by moderator and published
Every bite explodes. All my family members want the recipe. Do I have to give it to them? item not reviewed by moderator and published
Really easy and very, very good. If you want a quick dessert - this is it. item not reviewed by moderator and published
What a great and EASY lemon pie! I made it for Mother's Day, and it was a big hit! Make sure you use SWEETENED condensed milk. item not reviewed by moderator and published
Great lemon pie recipe. Not like my mom's, but very good. :-) This pie reminded me of the gourmet cheesecakes we purchase each spring when on the gulf coast (AL). Makes me want to try it with limes instead of lemons, with perhaps a chocolate graham crust. item not reviewed by moderator and published
delicious lemon velvety pie. very easy and reminded me of my grandmother's recipe. be sure to use sweetened condensed milk. (not evaporated milk!) freezes really well too. item not reviewed by moderator and published
I used a low fat graham cracker crust and nonfat cream cheese and nonfat condensed milk. Everyone thought the pie was great. This is an easy and healthy desert. item not reviewed by moderator and published
This is super simple and delicious! I have made one similar with chocolate cookie crust and lime juice. That used to be my favorite, but now there is some competition with this luscious lemon pie! item not reviewed by moderator and published
so simple to make, very delicious, everyone loved it! item not reviewed by moderator and published
I used this recipe for Thanksgiving 2006. After all the heavy traditional foods, it was a refreshing dessert. I made two pies and on the second one, I made it more tart with the lemon zest and real lemon extract than the recipe. Lip-smacking!!! item not reviewed by moderator and published
i made two of these for thanksgiving and both were gone in MINUTES! easy to follow; i did to a T. item not reviewed by moderator and published
I was looking for a quick and easy dessert, and remembered seeing this on Emeril. I found the recipie, made it, and it has quickly become a family favorite! I am requested to make it for picnics, holidays, and even birthdays for the extended family. They love it so much, that I have to double the recipie, and make it in a cake pan, instead of a pie plate. This is SOOO yummy and refreshing.. and I don't normally eat Lemon desserts! item not reviewed by moderator and published
Very good recipe. Good taste item not reviewed by moderator and published
Surely there must have been a mistake - I made this exactly and it was really inedible. Was there supposed to be some sugar in this recipe? I wasted lots of good ingredients and had to buy something at the last minute for my brunch. item not reviewed by moderator and published
This is a great quick & easy recipe for one of my summer time favs! Great follow-up to a big BBQ dinner! item not reviewed by moderator and published
This dessert really hits the spot. It's creamy, delicious and has a light lemon flavor. item not reviewed by moderator and published
I made this pie for mom on Mother's Day. This is such an easy recipe and is a truly refreshing dessert...YUM! item not reviewed by moderator and published
Wonderful lemony flavor. Enhanced with whipped cream topping. item not reviewed by moderator and published
It's easy and delicious! item not reviewed by moderator and published
Emeril served this with fresh berries. That really makes the pie doesn't it! Also, I used Trader Joes cinnamon grahams for the crust which are already sweetened. Just add a few tablespoons of melted butter after blending them. I received so many great comments! item not reviewed by moderator and published
The very best lemon pie that I have ever eaten. item not reviewed by moderator and published
Really? You omitted the lemon juice in a LEMON icebox pie recipe?<div>I think the problem is your oven.</div> item not reviewed by moderator and published

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