Lemon Icebox Pie

By Vallery Lomas

Updated Sept. 3, 2024

Lemon Icebox Pie
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
4¼ hours
Prep Time
5 minutes
Cook Time
10 minutes, plus 3 hours’ chilling and freezing
Rating
4(369)
Comments
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This tangy, creamy lemon icebox pie hits all the high notes, and it couldn’t be easier to prep. Using lemon curd provides a ton of lemony tartness and flavor, and means that you don’t need to fuss around with juicing and zesting fresh lemons. The cream cheese balances out the tart citrus notes, while also making this recipe super creamy. And you don’t even need to turn on your oven. Be sure that your cream cheese is super soft so that there won’t be lumps in your pie. This pie can be served straight from the freezer for a semifreddo-like texture. Plus, it cuts precisely when it’s very cold. You may also opt to let it rest at room temperature to soften a bit before serving.

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Ingredients

Yield:1 (9-inch) pie; 8 servings
  • 2(8-ounce) packages full-fat cream cheese (453 grams), at room temperature
  • ¾cup/180 milliliters heavy cream 
  • 1cup/300 grams lemon curd (homemade or store-bought)
  • 1baked 9-inch graham cracker crust, homemade or store-bought
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

485 calories; 39 grams fat; 21 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 6 grams protein; 302 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using either a hand mixer in a large bowl or stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high until smooth and creamy. Add the heavy cream and beat on medium speed until smooth. Add the lemon curd and beat until no streaks of curd remain and it’s fully incorporated.

  2. Step 2

    Spoon the filling evenly into the pie crust and refrigerate for one hour, then transfer to the freezer for at least two hours, until ready to serve. Cut slices and serve cold. Store in the freezer, covered, for up to two weeks.

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Ratings

4 out of 5
369 user ratings
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Comments

Dennis Bates

I’ve been making a lime yogurt pie that couldn’t be easier. The crust is Trader Joe’s triple ginger snap cookies pulverized in a food processor with quarter cup melted butter. Bake the crust 10 minutes at 350 then let cool. Spoon in 4 or 5 Chobani lime, no fat Greek yogurts, top with lime zest and freeze. Serve after tempering at room temp. Refreshing!

Cathlyn

I made this for a dinner with friends. I made the crust from scratch, as well as a homemade lemon curd. It is extremely easy to make but I didn’t find it lemony enough. I ended up making a raspberry sauce to pour over the top, which was a nice contrast. I would make it again, but I would increase the lemon zest in the recipe.

Ralph

The directions are unclear about the cream cheese. One package is usually 8, not 16 ounces, so it requires two 8 ounce packages. Also, it was a little bland for my taste, so I added about 3 tablespoons of lemon juice to brighten it up, but that’s a matter of personal preference.

Linda

I was disappointed with this recipe. To me, it was more like a cheesecake than a frozen pie. Also, it was impossible to cut straight from the freezer. I found the whole thing was better from the refrigerator. But, the flavor was good and I have always wanted to try making lemon curd, which I enjoyed.

David

I followed the simple recipe, but mine was too runny after 24 hours in the refrigerator. Any ideas as to what I might have done wrong?

L. T.

I made this twice and the first time I thought it a bit bland. The second time I added the juice of one lemon plus the grated zest of 2 lemons, and a Tbsp of honey---was great. It kind pf freezes and is hard but my family won't wait for it to melt a bit

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