This Old-Fashioned Lemon Icebox Pie is a bright, no-bake lemon dessert recipe that brings a taste of sunshine to your table. You will love how easy it is to make this delightful treat, perfect for any occasion.
Key Ingredients & Substitutions:
- Sweetened Condensed Milk: This creates the creamy base. There is no good substitute here.
- Lemon Juice & Zest: Fresh is best for that vibrant lemon flavor. Bottled juice can work in a pinch but may lack brightness.
- Graham Cracker Crust: A pre-made crust saves time, or you can make your own.
- Whipped Topping: Adds a light, airy finish.
Ingredients:
For the Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice (from about 2-3 lemons)
- 1 tablespoon lemon zest
For the Crust:
- 1 (9-inch) graham cracker pie crust, pre-made
For Topping (Optional):
- 1 cup whipped topping, thawed
How Much Time Will You Need?
- Total Time: 4 hours 15 minutes
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Servings: 8
- Tools Needed: Mixing bowl, whisk, measuring cups and spoons, microplane or zester.
Step-by-Step Instructions:
1. Prepare Your Ingredients
Gather all your ingredients and measure them out. Zest your lemons first, then juice them to get the freshest flavor for this lemon dessert recipe.
2. Make the Lemon Filling
In a medium mixing bowl, combine the sweetened condensed milk, fresh lemon juice, and lemon zest. Whisk these ingredients together until the mixture is smooth and well combined.
3. Pour into the Crust
Carefully pour the lemon filling into the pre-made graham cracker pie crust. Use a spatula to spread the filling evenly across the bottom of the crust.
4. Chill the Pie
Cover the pie loosely with plastic wrap. Place it in the refrigerator for at least 4 hours, or until the filling is firm and set. Chilling is crucial for this no-bake lemon dessert recipe.
5. Add Topping (Optional)
Before serving, you can spread a layer of thawed whipped topping over the chilled pie. Garnish with a little extra lemon zest if you like.
Variation Ideas:
- Lime Icebox Pie: Substitute lime juice and zest for lemon for a zesty twist.
- Berry Swirl: Swirl in a few tablespoons of berry preserves into the filling before chilling.
- Toasted Coconut: Sprinkle toasted coconut flakes over the top for added flavor and texture.
Storage Instructions:
Store leftover Old-Fashioned Lemon Icebox Pie covered in the refrigerator for up to 3-4 days. This pie is best enjoyed cold, so do not leave it at room temperature for extended periods. Freezing is not recommended as it can alter the texture.
Frequently Asked Questions (FAQ):
Can I make my own graham cracker crust?
Yes, you can. Combine 1 1/2 cups graham cracker crumbs with 1/4 cup granulated sugar and 5 tablespoons melted unsalted butter, then press into a pie dish.
Why is my lemon icebox pie not setting?
Ensure you are using sweetened condensed milk, not evaporated milk, and allow adequate chilling time. The lemon juice reacts with the condensed milk to thicken it.
Can I use bottled lemon juice?
While fresh lemon juice provides the best flavor, you can use bottled lemon juice. The taste may not be as bright and vibrant.
Is this pie gluten-free?
If you use a gluten-free graham cracker crust, this lemon dessert recipe can be made gluten-free.
Can I add more lemon zest?
Absolutely! Feel free to add more lemon zest to the filling or as a garnish if you prefer a stronger lemon flavor.
Can I freeze lemon icebox pie?
Freezing is not recommended as it can cause the texture to become watery and crumbly once thawed.