Lemon Icebox Pie III

Lemon Icebox Pie III

177 Reviews 17 Pics
Heather Simpson
Recipe by  Heather Simpson

“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.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. 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.

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Reviews (177)

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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 vanilla 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.



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 condensed milk. A hint? Keep it in the freezer for a while before you eat it, makes it even more refreshing!



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 to make it thick and creamy. UPDATE: USE THE ZEST OF 4 LEMONS, NOT THE JUICE OF 4 LEMONS!!!!

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Amount Per Serving (8 total)

  • Calories
  • 506 cal
  • 25%
  • Fat
  • 31.3 g
  • 48%
  • Carbs
  • 50.6 g
  • 16%
  • Protein
  • 9.7 g
  • 19%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 399 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Lemon Pie I


next recipe:

Lemon Icebox Pie II