No Bake Lemon Icebox Pie

Cool, creamy, and bursting with bright citrus flavor, this No-Bake Lemon Icebox Pie is the perfect summer dessert. Each bite delivers a silky smooth lemon filling nestled inside a buttery graham cracker crust. It’s light enough to enjoy after a big meal, yet so fresh you may want to sneak a second slice.

This pie is as simple as it is delicious, making it perfect for warm-weather gatherings, potlucks, or just when you want something sweet without heating up the kitchen. No oven, no fuss, just pure lemony bliss. This no-bake dessert recipe has been on my website for years, but today it’s getting a little makeover.

The name takes me right back to my Grandma, who always called her refrigerator the “icebox.” It’s funny how different generations have their own words for everyday things. The couch was a “davenport,” and the ottoman was a “hassock.” Whenever I hear these old-fashioned words, they make me smile and think of her.

This pie comes together quickly with simple pantry ingredients, and the hardest part is waiting for it to chill before you can slice it.

Creamy Lemon Icebox Pie Recipe

Lemon icebox pie is a cool, creamy dessert with a tangy lemon flavor, similar to key lime pie but made with lemons. Traditional recipes use eggs and sweetened condensed milk, but this no-bake lemon pie uses lemon Jell-O for a quicker, easier version.

It’s a perfect make-ahead dessert for summer cookouts, holidays, or anytime you need an easy lemon dessert that looks and tastes like it came from a bakery.

Best Lemons for Pie

Fresh lemon zest makes all the difference in this no-bake lemon pie recipe. Adding lemon zest gives that fresh lemon flavor, adding to the lemon flavor in the Jell-O. If you can find Meyer lemons, they are a fantastic choice. They are sweeter and less acidic than regular lemons, but still have lots of bright lemon taste.

Ingredients in Lemon Icebox Pie

Find all of the exact measurements and instructions in the printable recipe card at the end of this post.

• Graham cracker crust – use a store-bought graham cracker crust to make this easy, or try my classic graham cracker crust recipe in the recipe card below

• Lemon Jell-O – use regular or sugar-free
• Water – both boiling water and ice water are used
• Fresh lemon zest – divided for the filling and garnish
• Whipped topping – like Cool Whip, thawed
• Optional Toppings – Pipe whipped cream, dust with fresh lemon zest or fresh lemon slices when serving if you desire

How to Make No-Bake Lemon Icebox Pie

Prepare the Graham Cracker Pie Crust: 

If you plan to make a Homemade Graham Cracker Crust, use these steps. Otherwise, skip to the instructions for the filling.

Crush graham crackers into fine crumbs using your food processor or place them in a zip-top bag and crush with a rolling pin. Alternatively, you can purchase a box of graham cracker crumbs in the baking asile at the supermarket. 

In a bowl, stir together crumbs with sugar and melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for at least 30 minutes before adding the filling.

To Prepare the Filling: 

In a measuring cup, add ¾ cup cold water and enough ice to make 1 cup. Set aside.

In a medium, microwave-safe bowl, bring ⅔ cup of water to a boil. Remove from the microwave and stir in the lemon Jell-O and ¾ of the lemon zest. Stir until completely dissolved. Stir in the prepared ice water until the ice melts and the mixture begins to thicken.

Use a spatula to gently fold in the Cool Whip until smooth.

Place the bowl in the refrigerator for 15 to 20 minutes until the mixture is pourable but starting to set.

Pour into the prepared crust, smooth the top, and sprinkle with remaining lemon zest.

Chill for at least 5 hours, or until fully set.

Top with whipped cream or extra Cool Whip, if desired.

*Pro Tip: Score your pie slices before piping to get your dollops of whipped cream perfectly centered.

Keep your lemon icebox pie covered in the refrigerator for up to 3 days. This dessert is best served fresh and does not freeze well.

Love it? Pin it!

If you love this Lemon Icebox Pie recipe, make sure you have it readily available! Pin it to your favorite Pinterest recipe board before you go. 

Tips for the Perfect Lemon Icebox Pie

• Chill time matters. Give it a full 5 hours, or overnight, to set completely.
• For less sugar, use sugar-free lemon Jell-O and light whipped topping.
• For dairy-free, choose a dairy-free whipped topping.
• Dress it up with lemon slices or curls of zest for a pretty presentation.

More Pie Recipes to Love

If you like this recipe and find yourself looking for more pie recipes to enjoy, I have a few suggestions to pass on!  Pies are hands down my favorite dessert, and I have tons of recipes to choose from! Take a peek at my famous Pecan Pie, Coconut Cream Pie (pictured above), Banana Cream Pie, Chocolate and of course, Lemon Meringue, too!

More Icebox Dessert Recipes

I love a good icebox dessert! Before you go, be sure to take a peek at these other easy no bake desserts and icebox cakes and pies: Strawberry Icebox Cake (pictured above), my Mocha Chocolate Chip Icebox Cake, this No Bake Marshmallow Cheesecake, as well as this Coffee & Donuts Ice Cream Cake.

You will find all of my dessert recipes right here, there are so many to browse!

This no-bake lemon pie with Cool Whip is a true crowd-pleaser. It’s quick to prepare, looks beautiful on the table, and delivers that sweet-tart flavor everyone loves. Whether you serve it on a sunny afternoon, bring it to a potluck, or make it for a special occasion, you’ll find yourself coming back to this recipe whenever you need an easy, refreshing dessert.

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Print Recipe

Lemon Icebox Pie

Only 4 ingredients make up this refreshing, light and delicious no-bake Lemon Icebox Pie. A perfect for summertime or anytime you need a little sunshine!  Low in calories, dairy-free and easily made to a lower sugar dessert.

Prep Time10 minutes mins

Chill Time5 hours hrs 45 minutes mins

Total Time5 hours hrs 55 minutes mins

Course: Pies

Cuisine: American

Keyword: 4 ingredients, cool whip, dessert, easy dessert, graham cracker crust, How do you make a Lemon Icebox Pie?, Jello, Lemon Icebox Pie, no bake

Servings: 8 servings

Calories: 153kcal

Author: Michaela Kenkel

Cook ModePrevent your screen from going dark

Ingredients

Homemade Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs about 12 sheets
• 3 Tablespoons Sugar
• 1/3 cup butter melted

For the Lemon Filling

• 1 8 ounce Cool Whip defrosted
• 2/3 Cup Boiling Water
• 1 Cup Ice Cold Water
• 1 3 ounce box Lemon Jello
• 1 large Lemon Zested, divided
• Whipped Cream or Cool Whip for serving

Instructions

Prepare the Homemade Graham Cracker Crust

• Crush graham crackers into fine crumbs using your food processor or place them in a zip-top bag and crush with a rolling pin. Alternatively, you can purchase a box of graham cracker crumbs in the baking asile at the supermarket. 

  In a bowl, stir together crumbs with sugar and melted butter until evenly moistened.

  Press firmly into the bottom and up the sides of a 9-inch pie plate.

  Chill in the refrigerator for at least 30 minutes before adding the filling.

Prepare the Lemon Pie Filling

• In a measuring cup, add ¾ cup cold water and enough ice to make 1 cup. Set aside.
• In a medium, microwave-safe bowl, bring ⅔ cup of water to a boil. Remove from the microwave and stir in the lemon Jell-O and ¾ of the lemon zest. Stir until completely dissolved. Stir in the prepared ice water until the ice melts and the mixture begins to thicken.
• Use a spatula to gently fold in the Cool Whip until smooth.
• Place the bowl in the refrigerator for 15 to 20 minutes until the mixture is pourable but starting to set.
• Pour into the prepared chilled crust, smooth the top, and sprinkle with remaining lemon zest.
• Chill for at least 5 hours, or until fully set.

Notes

Using a store-bought graham cracker crust will make this even simpler to toss together.

Reduce the calories by using fat-free Cool Whip.

Reduce the sugar by using Sugar-Free Jello and a sugar substitute for the graham cracker crust.

Store leftovers in the fridge for up to 3 days. I do not recomend freezing this dessert.

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 168mg | Potassium: 32mg | Fiber: 1g | Sugar: 8g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

This recipe was originally posted on August 18, 2014. It was updated to improve user experience and re-shared on August 15, 2025.