Lemon Icebox Pie

By Vallery Lomas

Updated September 2, 2024

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
4¼ hours
Prep Time
5 minutes
Cook Time
10 minutes, plus 3 hours’ chilling and freezing
Rating
5(517)
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

  • ¾ cup/180 milliliters heavy cream 

  • 1 cup/300 grams lemon curd (homemade or store-bought)

  • 1 baked 9-inch graham cracker crust, homemade or store-bought

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

29 grams carbs; 121 milligrams cholesterol; 485 calories; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams saturated fat; 39 grams fat; 1 gram trans fat; 1 gram fiber; 302 milligrams sodium; 6 grams protein; 16 grams sugar

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

5 out of 5
517 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.

P Davis

I loved the ease of this recipe, but it ended up tasting more of cream cheese than anything else. I added zested lemon and lime after tasting the filling, but something was missing, even the next day when the flavors should have settled more. I think if I were to make it again I would add a little bit of sugar, maybe 1/4 cup, and the zest of three lemons. I topped it off with a lavender syrup and that perked it up. And a homemade crust is a must. It ended up being the best part of the pie.

mostlyfoodpics

2026 Best in Class, Refrigerated Pies, Other, California State Fair. A gem of a recipe!

Elizabeth

Has anyone tried swirling in some berry jam for an extra zing? I want to give that a try

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