Wanna know what? It is still hot. Wanna know what else? I’ve been craving all things lemon. Here’s my solution, Lemon Icebox Pie. It couldn’t be easier to make and you could use any citrus you have on hand, grapefruits and limes both work splendidly.
Just dump the cream cheese, sweetened condensed milk, lemon juice, zest and vanilla into a bowl and mix away on medium-high until blended and smooth.
A pre-made crust could cut the prep time down even further but I can’t resist making it myself, I love this homemade graham cracker crust. I’ve also used a Vanilla Wafer Crust as well as a Shortbread Crust with this recipe, yum and yum. Use a juice glass or measuring cup to spread the crumbs out over your pie pan, it ensures an even crust and smooth finish.
Bake the crust in a 350 oven for 8 minutes, let cool to room temp, pour in the filling and chill overnight. I like to pop the whole pie in the freezer for 20 minutes prior to serving. The colder the better. Nearly frozen? No problem.
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 prepared graham cracker crust
Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight. Place in the freezer for 20 min prior to serving.