Go Back

Lemonade Icebox Pie

A refreshing and easy no-bake dessert that's bursting with bright lemon flavor, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert, Sweets
Cuisine: American, Summer
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs (or digestive biscuits) For extra crunch, mix in 2 tablespoons finely chopped nuts.
  • 6 tablespoons unsalted butter, melted Can be swapped with coconut oil for a dairy-free option.
  • 0.5 cup granulated sugar Coconut sugar can be used for a deeper flavor.
For the filling
  • 2 cups heavy whipping cream, chilled Full-fat coconut cream can be used for a vegan option.
  • 1 can sweetened condensed milk (14-ounce) Use low-sugar condensed milk to lighten it up.
  • 0.5 cup freshly squeezed lemon juice About 3 large lemons; bottled juice can be used in a pinch.
  • 2 lemons, zest For extra brightness.
  • Optional: lemon slices or candied lemon peel, fresh berries, or crushed graham for garnish.

Method
 

Preparation
  1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
  2. Press the crumb mixture firmly into a 9-inch pie plate or springform pan, compacting for an even surface.
  3. Place the crust in the refrigerator while you make the filling.
  4. In a chilled bowl, beat the heavy whipping cream to soft peaks.
  5. In another bowl, combine the sweetened condensed milk, lemon juice, and lemon zest. Whisk until smooth.
  6. Fold the whipped cream into the lemon mixture gently.
  7. Spoon the filling into the chilled crust and smooth the top.
  8. Cover and refrigerate for at least 4 hours, or overnight for best results.
Serving
  1. Right before serving, garnish with lemon slices, candied peel, or fresh berries.
  2. Cut with a warm knife for clean slices.

Notes

Store covered in the refrigerator for up to 4 days. Can be frozen for up to a month. To serve, allow refrigerated slices to sit at room temperature for 10 minutes before cutting.