Lemon Icebox Pie

Updated Sept. 3, 2024

Recipe Overview

• Total Time: 4¼ hours (10 min baking + 3 hours chilling/freezing)

• Prep Time: 5 minutes (filling prep)

• Cook Time: 10 minutes (pie crust baking)

• Chill/Freeze Time: 1 hour (refrigeration) + 2–3 hours (freezing)

• Servings: 8 slices

Ingredients

For the Pie Crust (Choose One):

• Option 1: Store-Bought (e.g., graham cracker, ginger snap, or sugar cookie crust)

• Option 2: Homemade (using 1½ cups crushed ginger snap cookies, ¼ cup melted unsalted butter, ¼ tsp salt)

For the Filling

• 8 oz (226g) cream cheese, softened (use 2 blocks of 8 oz each; 16 oz is sometimes used but may overpower flavor)

• 1 cup cold heavy whipping cream

• ½ cup store-bought or homemade lemon curd

• 1 tsp vanilla extract (optional, for depth)

• Zest of 1 large lemon (adjust to taste; add extra for brightness)

Instructions

Step 1: Prepare the Pie Crust

• Store-Bought: Press crust into a 9-inch pie plate, ensuring even distribution and no gaps along the edges.

• Homemade: Pulse cookies in a food processor until fine crumbs form. Mix with melted butter and salt until cohesive. Press firmly into the pie plate, then bake at 350°F (175°C) for 10 minutes. Let cool completely before filling.

Step 2: Prepare the Filling

1. In a large bowl, beat softened cream cheese on medium-high speed (hand mixer or stand mixer with paddle attachment) for 1–2 minutes until smooth and lump-free.

2. Add cold heavy cream and beat on medium speed for 1 minute until creamy and slightly thickened.

3. Fold in lemon curd gently (or mix on low for 30 seconds) until fully incorporated and no streaks remain. Stir in vanilla and lemon zest (if using) for brightness.

Step 3: Assemble & Chill

• Spoon the filling evenly into the cooled pie crust. Smooth the top with a spatula.

• Refrigerate for 1 hour to allow the filling to set slightly.

• Transfer to the freezer for 2–3 hours (or overnight) until completely firm.

Step 4: Serve

• Remove from freezer 15–20 minutes before slicing to soften slightly (or let rest in the fridge for 3 hours for easier cutting).

• Slice with a sharp knife (wipe blade between cuts for clean edges) and serve cold.

Storage & Serving Tips

• Store: Cover tightly in the freezer for up to 2 weeks. Thaw in the fridge for 1 hour or at room temperature for 30 minutes before serving.

• Pro Tip: For easier slicing, freeze overnight then transfer to the fridge 3 hours prior to serving (reduces crust hardness).

Community Reviews & Expert Tips

From Readers

• Crust Adjustments: "Homemade ginger snap crust baked 10 minutes was too firm when frozen. Letting it rest in the fridge for 3 hours softened it enough for easy cutting."

• Lemon Flavor Boost: "Increased lemon zest to 1 lemon + 2 TBSP lemon juice + 2 tsp extract for brightness. Store-bought curd works, but homemade curd adds authenticity."

• Filling Consistency: "24 hours in the fridge was runny—ensure cream cheese is fully softened. Add 1 TBSP cornstarch to curd if needed to thicken."

• Alternative Curd: "Substituted lime curd for a zesty twist, using 1 lime zest + 2 TBSP lime juice instead of lemon."

Expert Notes

• Texture Balance: If too cheesecake-like, reduce cream cheese to 6 oz and add 1 cup whipped cream for lighter, more "icebox" consistency.

• Quick Fix: For last-minute gatherings, use store-bought crust and curd; focus on softening the filling in the fridge for 1 hour instead of freezing.

Enjoy this tangy, creamy frozen pie—perfect for summer gatherings or anytime you crave a bright, no-bake treat!