Lemon Icebox Pie
When it comes to refreshing summer desserts, few can match the nostalgic charm and tangy delight of a lemon icebox pie. This classic treat, with its crisp graham cracker crust and creamy, zesty filling, is a testament to the power of simple ingredients and straightforward preparation. Whether you’re a seasoned baker or a novice in the kitchen, lemon icebox pie is a perfect dessert to whip up for any occasion.
In this blog post, we’ll dive into the history of lemon icebox pie, explore its variations, and provide you with a step-by-step recipe that guarantees a perfect pie every time. So, grab your mixing bowl, and let’s bring a little slice of sunshine to your table!
Lemon Icebox Pie
Print Recipe
Ingredients
- 1 8 oz Package cream cheese room temperature
- 1 14 oz Can sweetened condensed milk
- 2 tbsp Zest from lemon, plus more for garnish
- 3/4 cup Fresh lemon juice from approx. 6 lemons
- 1 Homemade or store bough graham cracker crust
- 1 16 oz Container whipped cream thawed, to serve
Instructions
- In a large bowl, combine cream cheese, sweetened condensed milk, lemon zest, and lemon juice.
- Using an electric mixer, mix until smooth.
- Spread into pie crust and smooth top. Refrigerate for 7 hours or until set.
- Once the pie is set top it with a layer of whipped cream and sprinkle with additional lemon zest, if using.
Notes
The History of Lemon Icebox Pie
Lemon icebox pie is a classic Southern dessert that has been delighting taste buds for generations. Its origins can be traced back to the early 20th century, a time when refrigeration technology was becoming more widespread in American households. The “icebox” was a precursor to the modern refrigerator, a chilled cabinet used to keep perishable foods fresh.
The pie itself emerged as a practical and delicious way to make use of these new iceboxes. The recipe’s simplicity and reliance on non-perishable ingredients like sweetened condensed milk and graham crackers made it an instant favorite among home cooks. Lemons, which were relatively inexpensive and readily available, provided the perfect tart contrast to the sweet and creamy filling.
The traditional lemon icebox pie consists of a graham cracker crust, a filling made from sweetened condensed milk, egg yolks, and lemon juice, and a meringue or whipped cream topping. The acidity of the lemon juice thickens the filling without the need for baking, making it a quick and easy dessert to prepare and store.
Over the years, variations of the lemon icebox pie have emerged, with some recipes calling for the addition of cream cheese or using different types of crusts. Despite these variations, the essence of the pie—a refreshing, no-bake dessert that embodies the flavors of summer—remains unchanged.
