There’s just something about a cold lemon dessert that hits the spot when the weather is warm. This Lemon Icebox Pie is sweet, creamy and full of fresh lemon flavor, with a buttery graham cracker crust and plenty of fluffy whipped cream on top.

It’s also one of those desserts that feels a little special without requiring much work. Make it the night before, tuck it in the refrigerator and it’s ready whenever you are. I love it for summer cookouts, Sunday dinner or anytime I want something cool and refreshing for dessert.

Ingredients

• 1 graham cracker crust (store-bought or homemade)

• 1 can (14 oz) sweetened condensed milk

• 1/2 cup fresh lemon juice (about 2–3 lemons)

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

• 1 container (8 oz) whipped topping, thawed

• optional: lemon slices for garnish

Preparation

♥ whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and slightly

thickened.

♥ fold in half of the whipped topping until fully combined.

♥ pour mixture into graham cracker crust and smooth the top.

♥ refrigerate for at least 4 hours, preferably overnight.

♥ before serving, spread remaining whipped topping over the pie.

♥ garnish with lemon slices or extra lemon zest if desired.

Notes

♥ for a tangier pie, increase lemon juice to 2/3 cup.

♥ for a prettier presentation, pipe the whipped topping around the edges.

♥ this pie freezes beautifully—just thaw for 15–20 minutes before serving.