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Lemon Icebox Pie


  • Graham Cracker Crust baked and cooled
  • 4 ounces of cream cheese softened
  • 1 14-oz can of sweetened condensed milk
  • 1 tablespoon lemon zest
  • ½ 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.


Adapted from taste of the south