Lemon Icebox Pie

Lemon Icebox Pie is the perfect summer dessert. Cool, light, and tangy, you can enjoy this refreshing treat on any occasion. The pie is a refreshing dessert that features a tart and creamy lemon filling encased in a buttery graham cracker crust. Unlike a lemon meringue pie, this creamy lemon icebox pie does not use egg whites or egg yolks. It’s an old-fashioned no-bake pie and can be chilled in the refrigerator.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time:

Total Time: 5 minutes

Servings: 6 Servings

Calories: 614 kcal per serving

Ingredients

28 ounces - sweetened condensed milk
½ tsp - vanilla extract
¾ cup - lemon juice
1 tsp - lemon zest
yellow food coloring
1 - graham cracker crust
whipped cream

Instructions

In a medium size mixing bowl whisk together sweetened condensed milk and vanilla.
Add in lemon juice and lemon zest and whisk until thickened. If a brighter yellow color is desired add a few drops of yellow food coloring and mix in.
Pour lemon mixture into crust and spread evenly.
Cover and refrigerator for at least 4 hours. You can also freeze it overnight.
If frozen remove from the freezer 20 minutes before serving.
Slice into 8 equal pieces and serve with a dollop of whipped cream if desired.

Nutrition