Lemon Icebox Pie Recipe

Delicious lemon no-bake icebox pies you can make at home are a perfect summer dessert for a crowd

4.85 from 13 votes

This no-bake Lemon Icebox Pie recipe has a bright lemon filling, rich crumbly crust, and mounds of sweet whipped cream on top. With a few simple ingredients and just 30 minutes of assembly time, it's the perfect make-ahead summer dessert. Simply chill it in the fridge for a few hours before entertaining!

Prep Time30

Total Time6 30

Course: Dessert

Cuisine: American

Keyword: lemon pie, no bake, No-bake Lemon Icebox Pie

Servings: to 10 people

Calories: 437kcal

Author: Tara Teaspoon

Ingredients

1½ cups vanilla wafer cookie crumbs from about 50 cookies
5 tablespoons unsalted butter melted
¾ cup frozen lemonade concentrate thawed, but cold
½ cup granulated sugar
1 cup water DIVIDED
1 envelope Knox unflavored gelatin almost 2½ teaspoons / 7.2 grams
1⅔ cups heavy cream DIVIDED
4 to 5 drops yellow liquid food coloring optional
3 tablespoons confectioners' sugar
¼ teaspoon vanilla extract
Garnishes: vanilla wafer cookie crumbs, lemon zest curls, or candied lemon zest optional

Instructions

Make the crust

In a food processor, blend cookie crumbs with the 5 tablespoons melted butter. Evenly press into a 9- or 10-inch pie plate and chill or freeze while preparing the filling.

Make the filling

In a medium bowl sprinkle gelatin over ½ cup of the room-temperature water. Let the gelatin bloom (or soften), so there are no dry bits visible. Boil the remaining ½ cup water in the microwave or on the stovetop and stir into gelatin mixture. Stir until gelatin is dissolved.
Stir in cold lemonade concentrate, sugar, and food coloring. Stir until sugar is dissolved and then refrigerate until mixture is the consistency of loose jelly, about 2 hours. Mixture will jiggle like just-setting Jell-o.
In a separate bowl, whip 1 cup heavy cream to firm peaks; set aside. Whip barely-set lemonade gelatin until frothy, about 1 minute on high speed. Add whipped cream and mix just to combine.
Gently pour filling into chilled crust and chill until set, 4 hours or more.

Finish the pie

To serve, whip remaining ⅔ cup cream with confectioners' sugar to soft peaks. Top pie with whipped cream and garnish with extra cookie crumbs, lemon zest curls, or candied lemon zest. Serve immediately.

Notes

Recipe has been re-tested and improved (June 2020)

Nutrition