The lemons are so big and juicy this year its hard not to use them as much as you can. One of my favorite go-to desserts in the summer is this easy no-bake lemon ice box pie. It’s a dessert you can make a day ahead or you can even get creative and make individual pies for that special event. Your guests or family will love this refreshing pop of lemon for your table. Happy Summer!
Lemon Ice Box Pie
1 ¾ cups graham cracker crumbs (16 to 18 whole crackers) – use GF graham crackers for those gluten sensitive.
¼ cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
8 oz cream cheese, completely softened
1 can (14 oz) sweetened condensed milk
½ cup freshly squeezed lemon juice
1 tablespoon grated lemon peel
In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate or square dish (square dishes add height). Refrigerate 1 hour.
In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
Serve with lemon zest and a sprig of mint, if desired.