Lemon Icebox Pie
A no-bake lemon icebox pie with a creamy, tangy lemon filling in a graham cracker crust — just mix, chill, and serve.
Ingredients
- 1 pre-made graham cracker crust
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- Zest of 1 lemon
- 1 container (8 oz) whipped topping
Instructions
- 1
In a mixing bowl, whisk together condensed milk, lemon juice, and lemon zest until smooth.
- 2
Gently fold in the whipped topping until fully combined.
- 3
Pour into the graham cracker crust and smooth the top.
- 4
Refrigerate for at least 4 hours or overnight. Garnish with lemon slices or zest before serving.
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