Lemon Icebox Pie Recipe without Eggs or Cream Cheese

Prepare a 9-inch graham cracker crust (store-bought or homemade).

Zest and juice the lemons, needing about 5 lemons for 1 cup of juice (240 milliliters) and 1 teaspoon of zest (1 gram).

In a large bowl, combine 2 cans of sweetened condensed milk.

Add the lemon juice and zest to the condensed milk and stir until well combined.

If using bottled lemon juice, consider adding 1/4 teaspoon (1.25 milliliters) of lemon extract for flavor enhancement.

The mixture will thicken slightly as you stir, reaching a consistency close to pudding.

Pour the lemon mixture into the prepared graham cracker crust and level it out.

Cover the pie and chill it in the refrigerator for at least 4 hours, preferably overnight, to develop flavors.

Optionally, top with whipped cream, Cool Whip, or ice cream before serving.

Cut into the pie and serve, noting that it may crumble but holds its shape well.

Equipment Needed

Spice Level: