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Lemon Icebox Pie Recipe
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Clara's Pastel Lemon Icebox Pie

A simple no-bake lemon icebox pie with graham cracker crust and creamy lemon filling — an Easter dessert favorite that's perfect for busy families.
Course Dessert
Cuisine American
Keyword easter, lemon pie, no-bake, spring
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings 10 slices
Author Maggie

Ingredients

For the Crust

  • 2 cups graham cracker crumbs about 14-16 crackers
  • 1/2 cup melted butter
  • 2 tablespoons granulated sugar

For the Filling

  • 1 14-ounce can sweetened condensed milk
  • 8 ounces cream cheese softened
  • zest of 2 large lemons
  • 1/2 cup fresh lemon juice about 3-4 lemons
  • 1 cup heavy whipping cream whipped to stiff peaks
  • pinch salt

For the Topping

  • 1/2 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • candied lemon slices for garnish, optional

Instructions

  1. Crush graham crackers into fine crumbs. Mix with melted butter and sugar. Press firmly into a 9-inch pie pan. Refrigerate while making filling.
  2. Beat softened cream cheese and sweetened condensed milk until smooth, about 2-3 minutes. Add lemon juice, zest, and salt — stir gently until combined.
  3. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into lemon mixture in two additions — don't deflate the airiness.
  4. Pour filling into prepared crust and smooth top. Cover and refrigerate at least 4 hours, preferably overnight.
  5. Before serving, whip remaining cream with powdered sugar. Spread over pie, top with candied lemon slices. Slice and serve cold.

Recipe Notes

Make this the day before — it actually improves overnight. Use fresh lemon juice only, not bottled. Make sure cream cheese is truly softened to avoid lumps. Keep refrigerated until serving.