This lemon icebox pie is an old-fashioned, no-bake dessert made with a classic graham cracker crust and cream cheese, sweetened condensed milk and fresh lemon filling.

Slice of lemon icebox pie on a white plate.

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No-Bake Lemon Icebox Pie

This recipe for lemon icebox pie combines cream cheese, condensed milk, and lemon juice to make the no-bake filling without the need for egg yolks like lemon meringue pie. Then we pile everything into a homemade graham cracker crust.

Once chilled, it’s smooth and creamy with just the right amount of tart lemon flavor. Serve plain or topped with a swirl of sweetened whipped cream and it to your list of spring or summer desserts along with lemon brownies!

Recipe Ingredients

Lemon icebox pie ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Graham crackers: You can finely crush graham crackers or use boxed graham cracker crumbs. I’ve also shared alternative flavors for the crust further down in the post. 
  • Cream cheese: Make sure you soften the cream cheese before making the filling.
  • Sweetened condensed milk: Adds creaminess and sweetness to the filling, plus, when it’s mixed with lemon juice, it magically thickens the lemon pie filling!
  • Lemon juice and zest: Fresh lemon juice and zest give the filling the brightest flavor.

How to Make Lemon Icebox Pie

In a medium bowl, combine the graham crackers, sugar, and melted butter. Press the crumbs into the bottom and up the sides of a 9-inch pie plate or a springform pan. Chill or bake.

Graham cracker crust for lemon icebox pie.

Combine the filling ingredients in a large bowl and mix with an electric mixer until smooth. You can also use a wooden spoon – it will just take you a bit longer!

Lemon pie filling for icebox pie.

Spread the filling evenly onto the crust and chill in the refrigerator for 6 hours or until the filling has set.

Lemon icebox pie with cream on top.

Tips and Variations

  • Use lime juice instead of lemon juice or try these key lime bars!
  • Add some blueberries or raspberries on top before serving, they are the perfect match just like in my lemon blueberry cupcakes.
  • Sprinkle toasted shredded coconut into the crust or filling for a tropical twist. It’s irresistible just like these lemon coconut bars!
  • Instead of graham crackers, use crushed Oreos for an Oreo crust (Use Golden Oreos), Nilla wafers, or use crushed pretzels to make a crunchy pretzel crust.
  • Garnish your icebox lemon pie with some sweetened whipped cream, grated lemon zest, candied lemon slices or graham cracker crumbs.
Lemon icebox pie with whipped cream on top.

Love lemon dessert recipes? Try this lemon jello poke cake, lemon cake mix cookies or lemon lush lasagna!

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Slice of lemon icebox pie on a white plate.

Lemon Icebox Pie

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 6 minutes
Chill Time: 6 hours
Total Time: 6 hours 21 minutes
Servings: 10
This lemon icebox pie is an old-fashioned, no-bake dessert made with a classic graham cracker crust and cream cheese, sweetened condensed milk and fresh lemon filling.
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Ingredients 

Graham Cracker Crust

  • 1 ½ cups finely crushed graham crackers (10-12 graham crackers)
  • ¼ cup granulated sugar
  • 6 Tablespoons salted butter , melted

Filling

  • 1 (8-ounce) package cream cheese , softened
  • 1 (14-ounce) can condensed milk
  • ½ cup lemon juice
  • 1 Tablespoon lemon zest

Optional topping: Whipped cream

Instructions

Graham Cracker Crust

  • Preheat the oven to 375°F.
  • In a medium bowl, stir together the graham crackers, sugar, and butter until well combined.
  • In a 9-inch pie plate or springform pan, pour the crumb mixture and firmly press into the bottom using a 1/4 measuring cup. Use your fingers to press the crumb mixture firmly onto the sides. Bake 6 to 8 minutes. Let cool before filling. 

Filling

  • In a large bowl, beat the cream cheese, condensed milk, lemon juice, and lemon zest with an electric mixer until smooth.
  • Spread evenly in crust. Chill 6 hours or until set.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Unless you’re serving your pie right after you add the whipped cream, keep it stored in the fridge up to 3 days. Do not leave it out at room temperature.
Freeze: After the pie has chilled, wrap it in plastic wrap and aluminum foil to prevent freezer burn. Freeze up to 1 month.

Nutrition

Calories: 346kcal, Carbohydrates: 39g, Protein: 6g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 54mg, Sodium: 265mg, Potassium: 217mg, Fiber: 1g, Sugar: 31g, Vitamin A: 622IU, Vitamin C: 7mg, Calcium: 149mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What is an icebox pie?

Icebox pies are classic desserts that are usually made with a crumb crust and a creamy filling. It can be a pie or something like this layered strawberry icebox cake. An icebox is an old version of a refrigerator, so since these pies are normally no bake desserts that only need to be chilled, the name ‘icebox pie’ is a fun nostalgic nod to the past. 

Can I use bottled lemon juice instead of fresh lemon juice?

I recommend using freshly squeezed lemon juice for the best flavor. If you don’t have access to fresh lemons, then bottled lemon juice can be used in a pinch.

Why is my crust falling apart?

You might not have pressed it firmly enough into your pie dish. I use a flat-bottomed measuring up and my fingers to make sure the buttery graham crumbs are pressed into the bottom and up the sides of the dish.

Can I make lemon ice box pie ahead of time?

Yes! You need to make it at least 6 hours ahead of time so the pie can chill before you serve it. You could also make it the day before and store it overnight wrapped in plastic wrap in the fridge.

Is this pie stored in the refrigerator or the freezer?

Typically, you store this pie in the fridge. Even though it has the word ‘ice’ in it, the word ‘icebox’ is an old-fashioned term for the refrigerator. You can also store it in the freezer if you’re not planning on serving the pie within a couple of days.