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4.50 from 26 votes
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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
Chill Time5 hours 45 minutes
Total Time5 hours 55 minutes
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

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