Lemon Icebox Pie– a cold and creamy, slightly tart dessert that’s perfect for summertime.
I hope you had a nice Mother’s Day weekend! We visited out families in Illinois and had a nice time. I may do a blog post on the visit and share some of the pictures I took. We visited a greenhouse so I took a few pictures of all the pretty flowers and we spent time in the country so there’s some pictures of cows, too! I don’t know why I love pictures of cows, but I do.
I am picky about lemon desserts. I like them, but if it has too much lemon flavor then I don’t enjoy it as much. Basically, I like a mild lemon flavored dessert. Which is exactly what this Lemon Icebox Pie is. It’s creamy and slightly tart because of the lemon and best served cold.
When I made this Lemon Icebox Pie I wasn’t expecting Jason to like it, since he tends to not like lemon flavored desserts, but I was wrong. We both loved it! In fact, I had to throw the pie away because I was afraid we were eating too much of it and we do not need to eat an entire pie between the two of us.
You can use a store bought crust or use the recipe I have on the blog.
I love how creamy this pie is. It’s like eating ice cream, which I LOVE!! Don’t be afraid to put a dollop of whipped topping on the pie as well! Indulge a little, right?!!
- Graham Cracker Crust baked and cooled
- 4 ounces of cream cheese, softened
- 1 (14-oz) can of sweetened condensed milk
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1 cup frozen whipped topping thawed
- Garnish: whipped topping and lemon zest
- In a large bowl beat cream cheese at medium speed with a mixer until smooth.
- Add condensed milk and lemon zest and juice.
- Beat until combined.
- Fold in whipped topping.
- Spoon filling into prepared crust.
- Cover and refrigerate until firm approximately 3 hours or up to 3 days.
- Garnish with whipped topping and lemon zest.