Lemon Icebox Dessert: A Refreshing No-Bake Treat for Summer

Lemon Icebox Dessert is a delightful treat that perfectly balances sweet and tart flavors, making it a favorite among dessert lovers. This no-bake dessert has a rich history, often gracing the tables of summer gatherings and family reunions, where its refreshing taste provides a welcome respite from the heat. I remember the first time I tasted this zesty delight; the creamy texture combined with the bright citrus notes instantly transported me to a sun-soaked afternoon.

People adore Lemon Icebox Dessert not just for its incredible taste, but also for its convenience. With minimal preparation and no baking required, it’s the ideal choice for those busy days when you want to impress guests without spending hours in the kitchen. Whether served at a picnic or as a light finish to a hearty meal, this dessert is sure to leave everyone asking for seconds. Join me as we explore how to create this classic Lemon Icebox Dessert that will surely become a staple in your recipe collection!

Ingredients:

• 1 cup of graham cracker crumbs
• 1/2 cup of unsalted butter, melted
• 1/4 cup of granulated sugar
• 1 can (14 ounces) of sweetened condensed milk
• 1/2 cup of freshly squeezed lemon juice (about 2-3 lemons)
• 1 tablespoon of lemon zest
• 1 cup of heavy whipping cream
• 1/4 cup of powdered sugar
• 1 teaspoon of vanilla extract
• Fresh lemon slices and mint leaves for garnish (optional)

Preparing the Crust

1. Start by preheating your oven to 350°F (175°C). This will ensure that your crust bakes evenly and becomes nice and crispy.
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until all the crumbs are evenly coated with butter and the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9×9-inch baking dish or a similar-sized pie dish. Make sure to pack it down tightly to create a solid base for your dessert.
4. Bake the crust in the preheated oven for about 8-10 minutes, or until it’s lightly golden. Keep an eye on it to prevent burning. Once done, remove it from the oven and let it cool completely.

Preparing the Lemon Filling

1. While the crust is cooling, it’s time to prepare the lemon filling. In a large mixing bowl, combine the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest. Use a whisk to mix everything together until smooth and well combined.
2. Once the mixture is smooth, set it aside. The acidity from the lemon juice will start to thicken the filling as it sits, which is exactly what we want!

Whipping the Cream

1. In a separate mixing bowl, pour in the heavy whipping cream. Using an electric mixer, beat the cream on medium-high speed until it starts to thicken.
2. Once the cream begins to thicken, add the powdered sugar and vanilla extract. Continue to beat the cream until stiff peaks form. This means that when you lift the beaters out of the cream, the peaks should stand up straight without drooping.
3. Be careful not to overbeat the cream, as it can turn into butter if whipped too long. You want it to be light and fluffy!

Combining the Mixtures

1. Now that both the lemon filling and whipped cream are ready, it’s time to combine them. Gently fold the whipped cream into the lemon mixture using a spatula. Start by adding about a third of the whipped cream to lighten the lemon mixture, then gently fold in the remaining whipped cream until no white streaks remain. Be gentle to keep the mixture airy and light.
2. Once combined, pour the lemon filling over the cooled graham cracker crust, spreading it evenly with a spatula. Make sure to smooth the top for a nice finish.

Chilling the Dessert

1. Cover the baking dish with plastic wrap or aluminum foil, and place it in the refrigerator. Allow the dessert to chill for at least 4 hours, but overnight is even better. This will help the flavors meld together and the filling to set properly.
2. While it’s chilling, you can prepare any garnishes you’d like to use. Fresh lemon slices and mint leaves add a lovely touch and a pop of color when serving.

Serving the Lemon Icebox Dessert

1. Once the dessert has chilled and set, it’s time to serve! Remove it from the refrigerator and take off the cover.
2. Using a sharp knife, cut the dessert into squares or slices. If you find it difficult to cut through the crust, you can run the knife under hot water for a few seconds to help it glide through more easily.
3. Transfer the squares to serving plates. If you’d like, you can add a dollop of whipped cream on top

   Conclusion:

   In summary, this Lemon Icebox Dessert is an absolute must-try for anyone looking to impress their family and friends with a refreshing and delightful treat. The combination of zesty lemon, creamy layers, and a crunchy crust creates a perfect balance of flavors and textures that will leave everyone coming back for seconds. Plus, it’s incredibly easy to make, which means you can whip it up in no time, even on a busy day! For serving suggestions, consider garnishing each slice with a dollop of whipped cream and a sprinkle of lemon zest for an extra touch of elegance. You can also experiment with variations by adding fresh berries, such as strawberries or blueberries, to the layers for a pop of color and flavor. If you’re feeling adventurous, try swapping out the lemon for lime or orange to create a citrus twist that’s equally delicious. I encourage you to give this Lemon Icebox Dessert a try and share your experience with me! I’d love to hear how it turned out for you and any creative twists you added. Whether you’re serving it at a summer barbecue, a holiday gathering, or simply enjoying it on a warm afternoon, this dessert is sure to become a favorite in your recipe collection. So grab your ingredients, get in the kitchen, and let’s make some sweet memories together! Print
   

   Lemon Icebox Dessert: A Refreshing No-Bake Treat for Summer

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   • Author: Maria
   • Total Time: 270 minutes
   • Yield: 9 servings 1x

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   Description

   This no-bake Lemon Icebox Dessert features a buttery graham cracker crust filled with a creamy, tangy lemon mixture and topped with light whipped cream. It’s a refreshing treat that’s easy to make and perfect for warm days, sure to impress your guests!

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   Ingredients

   Scale 1x2x3x

   • 1 cup of graham cracker crumbs
   • 1/2 cup of unsalted butter, melted
   • 1/4 cup of granulated sugar
   • 1 can (14 ounces) of sweetened condensed milk
   • 1/2 cup of freshly squeezed lemon juice (about 2–3 lemons)
   • 1 tablespoon of lemon zest
   • 1 cup of heavy whipping cream
   • 1/4 cup of powdered sugar
   • 1 teaspoon of vanilla extract
   • Fresh lemon slices and mint leaves for garnish (optional)

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   Instructions

   1. Preheat your oven to 350°F (175°C).
   2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
   3. Press the crumb mixture firmly into the bottom of a 9×9-inch baking dish or pie dish, packing it tightly.
   4. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
   5. In a large mixing bowl, combine the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest. Whisk until smooth and well combined.
   6. Set the mixture aside to thicken slightly.
   7. In a separate mixing bowl, pour in the heavy whipping cream. Beat on medium-high speed until it starts to thicken.
   8. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overbeat.
   9. Gently fold the whipped cream into the lemon mixture using a spatula. Start with about a third of the whipped cream to lighten the lemon mixture, then fold in the remaining whipped cream until no white streaks remain.
   10. Pour the lemon filling over the cooled graham cracker crust, spreading it evenly.
   11. Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
   12. Prepare any garnishes, such as fresh lemon slices and mint leaves.
   13. Once chilled and set, remove the dessert from the refrigerator and uncover.
   14. Cut into squares or slices using a sharp knife. If needed, run the knife under hot water for easier cutting.
   15. Transfer the squares to serving plates and add a dollop of whipped cream on top if desired.

   Notes

   • For a more intense lemon flavor, you can increase the amount of lemon zest.
   • This dessert can be made a day in advance, making it perfect for gatherings.

   • Prep Time: 20 minutes
   • Cook Time: 10 minutes