Lemon Icebox Pie
This tangy, creamy lemon icebox pie hits all the high notes, and it couldn’t be easier to prep. Using lemon curd provides a ton of lemony tartness and flavor, and means that you don’t need to fuss around with juicing and zesting fresh lemons. The cream cheese balances out the tart citrus notes, while also making this recipe super creamy. And you don’t even need to turn on your oven. Be sure that your cream cheese is super soft so that there won’t be lumps in your pie. This pie can be served straight from the freezer for a semifreddo-like texture. Plus, it cuts precisely when it’s very cold. You may also opt to let it rest at room temperature to soften a bit before serving.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1package (16 ounces/453 grams) full-fat cream cheese, 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
Instructions
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.