When those hot and humid days of summer make it impossible to turn on the oven, this no-bake Lemon Icebox Pie is what you need to make. It is packed with a bright creamy lemon flavor and comes together quickly to satisfy that need for a sweet, cool treat without heating up the kitchen.
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Icebox Lemon Pie
Bring on the no-bake pies for summer! This Icebox Lemon Pie is so refreshing on a hot summer day and can be made without utilizing the oven at all. It has that light creamy lemon flavor that is both sweet and tart. This lemon pie can be assembled quickly by combining whipped cream and cream cheese along with some lemon curd, lemon zest and vanilla extract.
The pie is made in an easy peasy Vanilla Wafer Crust for a truly no-bake dessert.
Plus, this pie is easily made ahead of time and stashed away in the freezer for whenever you are ready to serve it.
Here is What You Need to Make It
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- lemon curd (store-bought or homemade)
- vanilla wafers (for the crust)
- unsalted butter
- granulated sugar
- heavy cream
- cream cheese
- lemons
- vanilla extract
Tools Needed to Make this Recipe
Here is a list of some of the primary tools I use in this recipe. You won't necessarily choose to use them all, but they are exactly what I used. Any links may contain affiliate links.
- food processor, or rolling pin (for crushing the vanilla wafers)
- electric mixer
- kitchen essentials: rubber spatula, bowls, pie plate
Type of Pie Crust to Use
Not only is a crumb crust amazing because it doesn't require much work to put it together--but it's also a great choice because of the contrasting textures it brings to the creamy pie.
There is a whole post dedicated to making a Vanilla Wafer Crust, so check that out if you aren't familiar with making one. Though, all the instructions you need are listed here in this recipe below.
You have two options for preparing this crust. You can par-bake it or freeze it.
Freezing the crust works because the melted butter becomes solidified and bonds the crust together. While freezing the crust is certainly easier than having to preheat an oven and par-bake the crust, it is not as sturdy as the baked version. I only recommend freezing the crust if you will be serving your pie when very cold. Otherwise, you’ll just find your crumb crust to be very crumbly! Which isn't the end of the world, but it's worth mentioning.
Baking it will result in a crispy crust with a slightly deeper flavor. It also is a bit sturdier than a frozen crumb crust, since the sugar melts in the oven and solidifies after it cools. I always par-bake my crumb crusts, even for no bake pies like these. However, it does require turning on the oven for 10 minutes, so it's understandable if you want to avoid this.
How to Make a No Bake Lemon Pie
Here is an overview of the steps needed to make this pie.
- If you are making homemade lemon curd, do that first.
- Then make the crumb crust.
- Whip the cream, and transfer to a separate bowl.
- Whip together the cream cheese and other flavorings.
- Combine the whipped cream and the cream cheese.
- Fold in some lemon curd.
- Transfer to the pie, and decorate.
- Let chill for at least four hours before serving.
This no-bake pie uses cream that has been whipped to stiff peaks to act as the stabilizer, as opposed to using gelatin or egg whites. This is my preferred method to making these types of no-bake pies because it has just the right texture and flavor.
The finished pie needs to be chilled, either in the refrigerator, or the freezer to fully set up. It needs at least 4 hours chilling time, but the overnight method is best. I prefer to serve this from the freezer.
How to Make That Creamy Lemon Swirl
I love that uneven, somewhat messy look of the creamy lemon swirl on this pie. It's totally optional, but a fun touch to really let people know what this pie is all about.
To make it, once the filling has been smoothed over the top, dollop a few spoonfuls of lemon curd on top of the pie. Take a toothpick and swirl it around. The top won't be smooth, but it has a very fun look to it.
How to Serve an Icebox Lemon Pie
This pie should be served very chilled. It can be made up to 2 days ahead of time, if stored in the refrigerator, or up to 1 month if frozen.
If serving from the refrigerator, I recommend placing the pie in the freezer for 30 – 60 minutes before serving, though it’s not necessary. It just makes slicing the pie easier, and for cleaner slices.
To serve from the freezer, let the pie sit at room temperature until it’s easy to cut into (about 15-30 minutes, depending on how warm your kitchen is).
More No-Bake Pies:
I am so honored when you make a recipe from my site! If you make this No Bake Lemon Pie, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!
PrintCreamy No-Bake Lemon Pie
When those hot and humid days of summer make it impossible to turn on the oven, this no-bake Lemon Icebox Pie is what you need to make. It is packed with a bright creamy lemon flavor and comes together quickly to satisfy that need for a sweet, cool treat without heating up the kitchen.
- Prep Time: 00:20
- Total Time: 04:20
- Yield: 8 Slices
- Category: Sweet Pie
- Method: No-Bake
Ingredients
For Crust:
- 8 ounces (226 grams) vanilla wafers (about 27 cookies)
- 6 tablespoons (85 grams) unsalted butter
- ¼ cup (50 grams) granulated sugar
For No Bake Filling:
- 1 cup (227 grams) heavy cream
- 8 ounces (227 grams) cream cheese, softened
- 1 teaspoon vanilla extract
- ½ cup (50 grams) granulated sugar
- 2 teaspoon lemon zest
- 1 cup (227 grams) lemon curd (homemade or store-bought), divided, plus more for garnish
Instructions
For the Crumb Crust:
- Place vanilla wafers in a food processor and process until fine crumbs form.
- Melt butter in a medium pot. Add vanilla wafer crumbs and sugar to the pot and mix together until completely combined.
- Pour the crumbs into the pie plate and start pressing the ingredients up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute into the bottom of the pie plate and pack it down into an even layer.
- Bake in the preheated 350ºF oven for 10 minutes, until lightly golden and fragrant. Or you can freeze for 30 minutes for a no-bake pie option.
For the No-Bake Filling:
- With a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Set aside in a separate bowl.
- To the now empty bowl add the cream cheese, sugar, and vanilla. Beat on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add zest, and ½ cup lemon curd. Beat for an additional minute until fully combined.
- Add ⅓ of the whipped cream to the cream cheese mixture and fold it in with a rubber spatula by hand until it is completely combined.
- Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate the whipped cream.
- Add ½ cup of lemon curd, and give it 2-3 folds. It should not be blended in at all. Then transfer it to the pie crust. Smooth over the top. If desired, dollop lemon curd on the top of the pie, and using a toothpick or sharp knife, swirl it all around. It won’t be completely smooth and that’s ok!
- Place in the refrigerate to set up. It needs at least 4 hours of chilling time, but preferably overnight or 12 hours. Right before serving, place in the freezer for about 30 - 60 minutes for the perfect texture.
Notes
This pie should be served very chilled. It can be made up to 2 days ahead of time, if stored in the refrigerator, or up to 1 month if frozen. If serving from the refrigerator, I recommend placing the pie in the freezer for 30 – 60 minutes before serving, though it’s not essential. To serve from the freezer, let the pie sit at room temperature until it’s easy to cut into it, about 15-30 minutes, depending on how warm your kitchen is.
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