🍋 No-Bake Lemon Icebox Pie 🍋
Ingredients
For the Filling:
225g (8 oz) full-fat cream cheese, softened to room temperature
1 can sweetened condensed milk
½ cup freshly squeezed lemon juice
Zest of 2 lemons (for vibrant, aromatic flavor)
For Assembly:
1 pre-baked 9-inch (23 cm) graham cracker crust
240ml (1 cup) cold heavy cream or store-bought whipped topping, for garnish
Instructions
Prep Your Tools: Ensure your cream cheese is truly at room temperature—this is non-negotiable for a silky-smooth texture. Have your graham cracker crust ready and chilled.
Whip the Base: In a large mixing bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment to beat the softened cream cheese on medium speed for 1–2 minutes, until completely smooth and lump-free.
Build the Filling: With the mixer running on low, gradually pour in the sweetened condensed milk. Once incorporated, add the fresh lemon juice and lemon zest. Increase speed to medium and beat for another 1–2 minutes until the mixture is thick, glossy, and uniformly combined. Scrape down the sides of the bowl as needed.
Fill the Crust: Pour the luscious lemon filling into your prepared graham cracker crust. Use a small offset spatula or the back of a spoon to spread it into a perfectly smooth, even layer.
Chill to Set: Cover the pie tightly with plastic wrap or the original plastic lid from the crust. Transfer it to the refrigerator and chill for a minimum of 4 hours, or ideally overnight, to allow the filling to set completely.
Serve with Style: Just before serving, whip the cold heavy cream to soft peaks (if using) and dollop generously over the top of the pie, or spread a layer of whipped topping. Slice with a sharp knife dipped in hot water for clean, beautiful pieces.
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