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 minutesmins
Chill Time5 hourshrs45 minutesmins
Total Time5 hourshrs55 minutesmins
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
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.