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Meyer Lemon Icebox Pie

July 11, 2025
Meyer Lemon Icebox Pie

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

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. 

Ingredients: 

For 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)

For the Graham Cracker Crust: 

2 cups graham cracker crumbs (15 crackers)
2 tablespoons sugar
1 stick butter, melted

Recipe directions: 

For Meyer Lemon Icebox Pie:

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.

For the Graham Cracker Crust: 

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.

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