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!
