Lemon Icebox Pie
Updated September 2, 2024
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
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (8 servings)
29 grams carbs; 121 milligrams cholesterol; 485 calories; 13 grams monosaturated 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
- 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.
- 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.
Private Notes
Comments
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!
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.
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.
I couldn't bear the thought of turning on the oven but had promised to bring a dessert to a gathering. This was a perfect fit for a heat exhausted cook. I used Trader Joe's lemon curd and added the zest of one lemon per the comments here. I didn't add any lemon juice because it tasted lemony enough and I was concerned that adding additional liquid might create a problem with it not firming up. Instead of time in the freezer, it overnighted in the fridge and firmed up beautifully. This is definitely going in the dessert rotation!
Would ricotta cheese be a good swap for the cream cheese? I’ve had an avoidance to cream cheese since an… overindulgence as a child.
I used jarred Lemon Curd but needed to add 1/4 c lemon juice to bring out the lemony tartness, otherwise a super simple, delicious pie. Will definitely make again.