This lemon icebox pie might just be the ultimate hot weather dessert. It has all of the cooling qualities of ice cream, the fruity tartness of an sorbet and a crunchy and slightly salty crust to balance it all out. Whenever I make this, I always make two because between my husband and my kids, they barely leave a sliver for me. 
Ingredients
- 1 (8-ounce) package cream cheese, at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 14 whole graham crackers, broken
- 1/4 cup sugar
- 1/4 tsp salt
- 6 tbsp unsalted butter, melted
Directions
- Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
- Combine the cream cheese, sweetened condensed milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth.
- Pour the filling into the graham cracker crust and bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
- Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring.
I like to serve this pie with homemade whipped cream. I also keep this pie in the freezer and use a warm knife to cut individual slivers as needed. That way its always delectably cold and a perfect treat to make the heat of any warm summer night manageable!
Had this one last night thanks to Mo’s recipe. Delicious even if you cheat and cut the pie after 4 hours of freezing instead of 6
Pingback: Tex Mex Quinoa Salad | Womanologie