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Creamy No-Bake Lemon Icebox Pie Recipe with Zesty Whipped Topping

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A quick and easy no-bake lemon icebox pie with a buttery crumb crust, creamy lemon filling, and a zesty whipped topping, perfect for summer and last-minute desserts.

Ingredients

Scale
  • 1 ½ cups (150g) digestive biscuits or graham crackers, finely crushed
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1 cup (240ml) lemon curd (store-bought or homemade)
  • 8 oz (225g) full-fat cream cheese, softened
  • 1 can (14 oz / 396g) sweetened condensed milk
  • Zest of 1 medium lemon
  • 2 tbsp (30ml) fresh lemon juice
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tbsp (15g) powdered sugar
  • 1 tsp finely grated lemon zest
  • ½ tsp vanilla extract

Instructions

  1. Prepare the crust: Pulse digestive biscuits in a food processor until fine crumbs (about 1 ½ cups / 150g). Alternatively, crush in a ziplock bag with a rolling pin.
  2. Mix crust ingredients: In a bowl, combine crumbs, melted butter (6 tbsp / 85g), and granulated sugar (2 tbsp / 25g). Stir until evenly coated and mixture holds when pressed.
  3. Press the crust: Firmly press crumb mixture into the base and sides of a 9-inch pie dish or springform pan. Compact with the bottom of a glass. Chill in fridge for 15-20 minutes to set.
  4. Make the filling: Beat softened cream cheese (8 oz / 225g) until smooth using an electric mixer. Add lemon curd (1 cup / 240ml), sweetened condensed milk (1 can / 14 oz / 396g), lemon zest, and lemon juice (2 tbsp / 30ml). Mix gently until silky smooth.
  5. Assemble the pie: Pour filling over chilled crust, smooth top with spatula. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
  6. Prepare whipped topping: Chill mixing bowl and beaters for 10 minutes. Beat heavy cream (1 cup / 240ml) with powdered sugar (2 tbsp / 15g), lemon zest (1 tsp), and vanilla extract (½ tsp) on medium-high until soft peaks form (3-5 minutes).
  7. Top and serve: Spread or pipe whipped topping over pie. Garnish with extra lemon zest or thin lemon slices. Serve chilled.

Notes

For gluten-free, substitute digestive biscuits with almond flour or gluten-free graham crackers. For dairy-free, use coconut cream and vegan cream cheese alternatives. Chill crust longer or bake 5 minutes at 350°F for a firmer crust. Let filling sit at room temperature 10 minutes if too firm after chilling. Chill bowl and beaters before whipping cream to help it whip faster and hold shape.

Nutrition

Keywords: no-bake lemon pie, lemon icebox pie, creamy lemon dessert, summer dessert, easy lemon pie, zesty whipped topping

Find it online: https://clunkcook.com/creamy-no-bake-lemon-icebox-pie-recipe-with-zesty-whipped-topping-easy-and-perfect-for-summer/