Lemon Icebox Pie Dessert (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
1 ½ cups finely crushed graham crackers (10-12 graham crackers)
02 -
¼ cup granulated sugar
03 -
6 tablespoons salted butter, melted
→ Filling
04 -
1 (8-ounce) package cream cheese, softened
05 -
1 (14-ounce) can condensed milk
06 -
½ cup lemon juice
07 -
1 tablespoon lemon zest
08 -
Whipped cream (optional, as topping)
# Instructions:
01 -
Preheat the oven to 375°F.
02 -
In a medium bowl, stir together the crushed graham crackers, granulated sugar, and melted butter until well combined.
03 -
Pour the crumb mixture into a 9-inch pie plate or springform pan. Press firmly into the bottom using a 1/4 measuring cup and use your fingers to press firmly onto the sides. Bake for 6 to 8 minutes. Let the crust cool completely before filling.
04 -
In a large bowl, beat the cream cheese, condensed milk, lemon juice, and lemon zest using an electric mixer until smooth and creamy.
05 -
Spread the prepared filling evenly into the cooled crust and smooth the top.
06 -
Chill the pie in the refrigerator for at least 6 hours or until set.
# Notes:
01 -
Unless serving immediately after adding whipped cream, store the pie in the refrigerator for up to 3 days. Do not leave it at room temperature.
02 -
For longer storage, wrap the chilled pie in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 1 month.