Lemon icebox pie recipe origin
The lemon icebox pie is a classic dessert that dates all the way back to the early 20th century. The term “icebox” refers to the precursor of the modern day refrigerator, where these pies were stored to set and chill. The desert became popular because it was really easy to make without any need of an oven, which by itself was a huge advantage during the hot summer months. The pie’s history is deeply rooted in the American South, where it was often made with simple ingredients that were available. Some of them include condensed milk, lemons and graham crackers. It remains even till today for its tangy flavor and creamy texture.
Why the no bake icebox lemon pie works?
The no bake icebox lemon pie recipe works wonderfully for several reasons:
- Simplicity: The recipe requires very few ingredients and no baking, making it easily accessible even for the novice bakers.
- Balance of flavors: The freshness of the lemon juice perfectly balances the sweetness of the condensed milk, creating an absolute harmony of a flavor.
- Texture: The creamy filling gives a nice contrast to the crunchy graham crackers crust, giving you an absolutely satisfying bite.
- Cooling effect: Served chilled, the pie is incredibly refreshing, making it the perfect dessert for a warm weather.
- Versatility: The recipe can be easily adapted with additional flavors or toppings, such as meringue or whipped cream.
Why this No-Bake Lemon Dessert is fantastic?
Lemon Icebox Pie is fantastic because:
- Ease of Preparation: Because of its way of preparing and not having the need of baking, the pie can be whipped up quickly and easily and then left to set in the refrigerator, freeing up tons of time for other activities!
- Crowd-Pleaser: Its easy to fall in love, citrusy flavor and creamy texture make it a hit at gatherings or potlucks, appealing to both grown-ups and kids!
- Convenience: The pie can be prepared in advance, make it the night before and let it chill overnight!
- Visual appeal: The simple and classic vision makes for an appealing dessert that looks as good as it tastes!
- Perfect for all occasions: Whether it’s a casual family meal, a picnic or a festive celebration, the no-bake lemon dessert adds that special touch at the end!
Lemon Icebox Pie
Description
The definition of sweet, sweet nostalgia! The perfect recipe to make you remember that taste you miss of your favorite lemon icebox pie!
Ingredients
Instructions
-
The Cream
Put the cream cheese into a mixing bowl and use an electric mixer to blend it until it is smooth and creamy. After you got the desired texture, add the sweetened condensed milk, lemon juice and lemon zest and blend again until the ingredients are fully mixed together and completely smooth.
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Make the pie
Pour the filling into the pre-made graham cracker pie crust, smooth the top with a spatula (preferably silicone one, so it does not stick to it). If you are going to use a metal spatula or a spoon, make sure it is damp so the filling does not stick to it.
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Topping
You can top the pie with whipped cream or cool whip. After you applied either of those, you can easily put some fruit on top, you can add lemon slices or even strawberries (thin slices), make sure to not add a different citrus fruit because it will easily fight with the gentle lemon flavor.
Servings 12
- Amount Per Serving
- Calories 255kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 7g35%
- Cholesterol 36mg12%
- Sodium 170mg8%
- Potassium 172mg5%
- Total Carbohydrate 28g10%
- Sugars 22g
- Protein 5g10%
- Vitamin A 377 IU
- Vitamin C 1 mg
- Calcium 122 mg
- Magnesium 1 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cream cheese alternative: You can use Fat-free cream cheese instead of the full-fat cream cheese. The fat-free option gives the lemon icebox pie more of a sherbet feel and taste. If you choose to go with the fat-free option, the calories per slice go down to 187 per slice.
- Cream cheese temperature: Make sure the cream cheese is at room temperature before mixing it in order to get a smoother filling.
- Lemon juice: If you don't have fresh lemons or can't find such, you can use bottled lemon juice, you will hardly tell the difference when the pie is complete.
- Ahead of time: Make the dessert up to 2 days ahead of time. Keep covered in the refrigerator until you are ready to serve it. Maximum store time in the fridge is up to 5 days.