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!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- 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.
- Press the crumb mixture firmly into the bottom of a 9×9-inch baking dish or pie dish, packing it tightly.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
- In a large mixing bowl, combine the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest. Whisk until smooth and well combined.
- Set the mixture aside to thicken slightly.
- In a separate mixing bowl, pour in the heavy whipping cream. Beat on medium-high speed until it starts to thicken.
- Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overbeat.
- 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.
- Pour the lemon filling over the cooled graham cracker crust, spreading it evenly.
- Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
- Prepare any garnishes, such as fresh lemon slices and mint leaves.
- Once chilled and set, remove the dessert from the refrigerator and uncover.
- Cut into squares or slices using a sharp knife. If needed, run the knife under hot water for easier cutting.
- 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