Lemon Icebox Pie is a creamy chilled, tangy filling in a graham cracker crust. This classic no-bake dessert is very easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
BEFORE juicing a lemon, cut 3 thin slices to garnish pie (if using).
Next, grate all 3 lemons to make lemon zest (if using).
Next, juice lemons to make lemon juice (remove seeds).
In a medium size bowl, add 1/2 cup of lemon juice (minus seeds), lemon zest (if using), two cans of sweetened condensed milk, and lemon extract or vanilla extract (if using). Stir until evenly combined with a large mixing spoon.
Taste a sample. Add 2 more tablespoons of lemon juice if desired. Taste again. Repeat until satisfied with sweet-tart taste.
Stir in 1/4 cup of Cool Whip to lighten texture (optional)
Remove plastic lid from store-bought graham cracker crust and wipe clean. Set aside.
Pour in lemon pie filling. Garnish center of pie with 3 lemon slices (optional).
Seal edges of aluminum pan over edges of plastic lid.
Refrigerate pie until chilled (1-2 hours). For faster chilling, place pie in freezer for 45 minutes to 1 hour or until pie is firmly chilled.