Lemon Icebox Pie
Updated Sept. 2, 2024
- 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
- ¾cup/180 milliliters heavy cream
- 1cup/300 grams lemon curd (homemade or store-bought)
- 1baked 9-inch graham cracker crust, homemade or store-bought
Nutritional analysis per serving (8 servings)
485 calories; 39 grams fat; 21 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 6 grams protein; 302 milligrams sodium
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.
This recipe is a great choice for making dessert on a whim! It took me longer to track down store bought lemon curd than it did to make the pie. Stonewall Kitchen makes a really quality option if anyone is interested. The pie is refreshing and bright. Top it with homemade whipped cream. It almost rivals my cherished key lime pie. Almost….
@Emma - did you just add 1 cup of lemon curd?
@Howard - still 1 cup of [homemade] lemon curd with the reduced cream cheese?