Meyer Lemon Icebox Pie

Meyer Lemon Icebox Pie is a refreshingly cool and creamy end to a summer dinner, whether it’s off the grill or out of the pizza oven (read about our love for Pizza Night here). Made with very few ingredients and an easy crust that requires just 10 minutes in the oven, you can actually whip this pie up in the morning, stick it in the fridge, and be calm and collected when you surprise your people with a dessert they will all love. 

If you follow the recipe and use Meyer lemons, your pie will taste floral and citrusy, without the pucker. If you prefer more tang, feel free to use regular lemons. Nobody will complain. Also, take the time to make the crust. Truly, it’s a 15-minute project from start to finish, and it’s a thousand times more delicious than a pre-made crust you bought on the grocery shelf.

Meyer Lemon Icebox Pie is a refreshingly cool and creamy summer dessert. (Photo: Andria Dilling)

Meyer Lemon Icebox Pie

1 8-ounce package cream cheese, room temperature
1 14-ounce can sweetened condensed milk
2 tablespoons Meyer lemon zest (from 2 meyer lemons)
1 cup freshly squeezed Meyer lemon juice (about 4 lemons)
1 Graham Cracker Crust (recipe follows)

In a stand mixer fitted with the whisk attachment, beat the softened cream cheese until it is smooth and creamy. Add the sweetened condensed milk, lemon zest, and lemon juice, and whisk on medium-high speed until the mixture is smooth. Pour the filling into the cooled graham cracker crust, and refrigerate for at least 4 hours, until the filling is set.

Graham Cracker Crust

2 cups graham cracker crumbs (15 crackers)
2 tablespoons sugar
1 stick butter, melted
Preheat the oven to 350. In a medium-sized bowl, stir all the ingredients together. Press the crust evenly into the bottom and up the sides of an 9-inch pie pan. Bake for 10 minutes, and allow to cool before filling.