When it comes to summertime desserts, few things can match the refreshing and tangy goodness of this 3 ingredient Lemon Icebox Pie. This refreshing treat offers a perfect balance of citrusy flavors and smooth, creamy texture.
And for lemon lovers like me, it’s a dream come true.
In the summer months, the last thing we want to do is complicated cooking. This delicious lemon pie is one of my favorite easy desserts because it only has a few simple ingredients.
It’s crisp, cool and bursting with lemon flavor. The absolute perfect dessert for a hot summer day!
Ingredients for Lemon Icebox Pie
There are three main ingredients in this summer favorite:
That’s right, you won’t need fresh lemons, lemon zest or even fresh lemon juice for this easy lemon icebox pie. Frozen lemonade is where it’s at, my friends!
Trust me, these three magical components come together to create a homemade lemon ice cream that’ll knock your socks off.
To make the easiest version of this pie, grab a pre-made graham cracker crust from your local grocery store. If you want to make a homemade graham cracker crust, you’ll need just 2 additional ingredients:
How to Make this 3 Ingredient Lemon Icebox Pie Recipe
It’s very easy to make your own graham cracker crust, if you choose to. Simply crush the graham crackers in a food processor until they are fine.
Then, with the motor still running, pour in the melted butter. That’s your crust! Just dump the mixture into a springform pan and press it into the pan. It will only need to bake for 10 minutes.
There is no shame in taking a short cut with a store-bought pie crust though!
Pour the creamy filling into the crust and freeze!
Find the full instructions in the recipe card below.
How to Serve Lemon Icebox Pie
A slice of this 3 ingredient lemon pie is like a slice of sunshine! It’s a great recipe for cooling off on a hot day.
Although perfect on its own, I love to top this pie with a handful of plump, juicy berries like strawberries, blueberries, or raspberries. Even a swirl of berry jam would be amazing.
For extra creaminess, give it a dollop of cool whip or whipped cream. If you want to get fancy, try a meringue topping that you can make using a kitchen torch.
And for an herbal complement, fresh mint leaves make a beautiful addition.
Variations for Lemon Icebox Pie
Here are some fun twists on this easy pie recipe:
- Make a citrus swap: What’s cool about frozen juice concentrate is that it comes in lime and orange flavors. Key lime pie or orange creamsicle pie, anyone?
- Cream Cheese Lemon Icebox Pie: This is a popular variation that incorporates cream cheese into the filling, creating a luscious and tangy twist on the traditional recipe.
- Coconut Lemon Icebox Pie: For a tropical twist, shredded coconut can be mixed into the crust or sprinkled on top of the pie for an extra layer of taste and texture.
- Vegan and Gluten-Free Options: Vegan versions of lemon icebox pie often use coconut milk or cashew cream, while gluten-free options typically feature a gluten-free crust. While I have not tested these variations, I’d love to hear about it if you decide to try one!
How to Store this Lemon Icebox Pie
Store this easy lemon pie in the freezer, covered with plastic wrap or aluminum foil. It will last for 1-2 months if covered tightly.
That’s the beauty of frozen desserts, they last forever! That is, if you can keep your family from demolishing it right away like mine does.
When you make this 3 Ingredient Lemon Icebox Pie, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more lemon dessert recipes, try these:
For more summer dessert recipes, try these:
Easy No-Bake Lemon Icebox Pie Recipe (3 Ingredients)
- 8 oz. graham crackers
- 1 stick unsalted butter melted
- 2 cups heavy cream
- 1 12 oz. can frozen lemonade concentrate
- 1 can sweetened condensed milk
Homemade Crust Instructions
- Preheat oven to 375 degrees.
- Place an 8" springform pan on top of a sheet of parchment paper. Trace the circle of the pan onto the parchment. Cut out the circle and place inside the pan. Spray the parchment and sides of the pan with nonstick cooking spray.
- Pulse the graham crackers in a food processor until fine. With the motor running, pour the melted butter through the feed tube until incorporated with the graham cracker crumbs. Dump the mixture into the springform pan and press it down and up the sides of the pan. It does not have to be perfect. Bake 10 minutes.
- Allow the crust to cool completely before filling.
- Using an electric mixer on high speed, beat heavy cream in a large bowl until stiff peaks form.
- In a separate bowl, whisk the lemonade concentrate and sweetened condensed milk together. Gently fold into the whipped cream until combined.
- Pour the mixture into the cooled crust. Cover with plastic wrap and freeze at least 3 hours.
- To serve, release the pie from the springform pan and transfer to a serving plate. Using a knife that has been run under warm water, slice and serve.