Love this recipe.. Super Easy and Delicious! I used the zest and juice of 2 lemons and it turned out great. Just enough tartness to offset the sweetness of the cream cheese and condensed milk. A hint? Keep it in the freezer for a while before you eat it, makes it even more refreshing! A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.
Easy Lemon Icebox Pie
- 1 (9 inch) prepared graham cracker crust
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 2 lemons, juiced
- 1 teaspoon lemon zest
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving.
Garnish with whipped cream and mint leaves if desired.
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