“A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.” - by Heather Simpson
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
Nutrition
Amount Per Serving (8 total)
- Calories
- 506 cal
- 25%
- Fat
- 31.3 g
- 48%
- Carbs
- 50.6 g
- 16%
Based on a 2,000 calorie diet
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Reviews (160)
Rate This Recipe
"We loved this, but I did modify it just a little. I only had 8 oz cream cheese, so I folded about a cup of Cool Whip into the mix. I also used the juice of 1 lemon and 1 lime. Added 1 teaspoon of vani..." See morella and 1/4 teaspoon orange extract. The recipe I normally use for lemon icebox pie only calls for condensed milk and lemon juice, but I like this recipe better, because I believe the cream cheese tones down the flavor of the condensed milk. We really enjoyed the creaminess and light lemon taste."
ROSES7184
"This recipe is fabulous! The pie comes out beautiful and so tasty. I used the zest and juice of 3 lemons and it turned out great. Just enough tartness to offset the sweetness of the cream cheese and c..." See moreondensed milk. A hint? Keep it in the freezer for a while before you eat it, makes it even more refreshing! "
jalexandropoulos
"I made this pie tonight for a dinner party and everybody loved it. I did however, use the zest of 4 lemons! I also used a regular crust intstead of the graham. I really whipped the heck out of it t..." See moreo make it thick and creamy. UPDATE: USE THE ZEST OF 4 LEMONS, NOT THE JUICE OF 4 LEMONS!!!!"
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