Lemon Icebox Pie

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This is a knock out!! Only change I made is instead of Graham Cracker. I use N'illa Waffers. Makes it PERFECT!

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This is one of the best tasting, easiest-to-make things EVER !

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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!

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A keeper.

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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!!!!

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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.

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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.

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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.

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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.

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Very easy to make and tastes great! A new summer favorite.