Lemon Icebox Pie – no bake, eggless and lower-in-fat!
How to Make Lemon Icebox Pie
Lemon Icebox Pie is a Southern dessert named “icebox” because in old times it was set in the refrigerator rather than baked. This is a no bake, eggless and lower-in-fat version. There are many variations of this recipe. Usually it is made using condensed milk. My version uses firm low-fat yogurt or Greek yogurt. I also added some lemon juice and finely grated lemon zest to give it more intense, tangy lemon flavor. The low-fat whipped topping helps to maintain a creamy, ice-cream like texture to the filling. This filling is poured into a cookie crumb crust made of graham crackers or other types of cookies, like vanilla wafer cookies. After refrigeration, Lemon Icebox Pie is served with whipped cream topping.
Click Play button to see how to make this easy no bake Lemon Icebox Pie:
Lemon Icebox Pie – no bake, eggless and lower-in-fat!
- CRUST:
- 2 cups cookie crumbs like graham cracker crumbs
- 2 Tbsp butter melted
- 3-6 Tbsp milk
- FILLING:
- 3 tsp powdered gelatin
- 2 cups PREPARED vanilla pudding
- 2 cups low-fat firm yogurt like Greek yogurt
- 10 Tbsp powdered sugar
- 3/4 cup lemon juice
- 1 tsp lemon zest
- 1 cup low-fat whipped topping
- TOPPING:
- 1 cup low-fat whipped topping
- 1 Tbsp powdered sugar
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CRUST: Put cookie, melted butter and 3 Tbsp milk in a food processor. Mix until crumbs form a ball. If necessary, add more milk, but the mixture should not be soggy. Press crumbs in bottom and up sides of a 9-inch pie dish.
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FILLING: In a small bowl, combine gelatin with 1/4 cup cold water. Let stand 5-10 minutes to bloom.
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Mix pudding, yogurt, sugar, lemon juice, lemon zest and 1 cup of low-fat whipped topping.
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Heat gelatin mixture gently, stirring until dissolved. Add it to lemon filling and stir. Pour into cookie crumbs crust and refrigerate until set.
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TOPPING: Before serving, top with whipped topping.
Recipe Video
This recipe was first published on: January 4, 2014
Table of Contents
The recipe calls for 2 cups of prepared vanilla pudding, but the method of preparation doesn’t mention it. What does one do with the pudding?
Mix it with yogurt, sugar, lemon juice etc.
How do you get the gelatin to dissolve and mix in. I have a disgusting lumpy mess and I followed the directions exactly. Vwry dissapointed.
What kind of gelatin are you using? I suggest powdered gelatin because it is easier to use then sheet gelatin. Sheet gelatin tends to get lumpy. To avoid clumping, you should mix dry gelatin powder with a little bit of cold water (see package instructions) and let stand for about 10-15 minutes. Do not dump them in a pile because the granules in the middle will not dissolve. During this time gelatin will soak up the liquid. Then heat gently, stirring until dissolved and turned transparent. Do not allow gelatin to boil or it will lose its thickening properties. Cool… Read more »
I used Knox gelatin and followed your recipe which says to mix the gelatin powder with COLD water. No where does it say to cook it. Seems like an important step to not include. Meantime I am still stuck with a lumpy mess and since it was for today no dessert to bring.
I am not from the USA so I don’t know what is Knox gelatin. It would be the best that you follow the recipe on the package since manufacturer knows the best how to use their product.
The gelatin does not need (and shouldn’t be) cooked. It just has to be warmed enough for it dissolve. That can be achieved by adding warm liquid into it or by putting the bowl with gelatin in warm water or by heating in on the stove for just a few seconds.
To save your dessert, try to strain it through a sieve. Then add another package of gelatine, prepared according to package instructions.
It says “prepared” Prepare the vanilla pudding as the box directs and then use in the recipe.
what is vanilla pudding i live in the UK
It is mixture of cornstarch and flavorings which you’re suppose to cook in hot milk. There is also an instant variety which you just mix with cold milk (without cooking).
See here: https://www.amazon.co.uk/Dr-Oetker-Original-Pudding-Vanilla/dp/B00EZEBH4K/ref=pd_bxgy_325_img_2?_encoding=UTF8&psc=1&refRID=RFZB9B327Q1GE3ZNHH1A
not enough gelatine
Thank you, KitchenNostalgia!
Recipe very easy to follow and result is outstanding! I am sorry for the others who didn’t understand the instruction “Prepared vanilla pudding,” was very clear to me.
Thank you again!
Thank you, Texas Gal! It is always nice to hear that someone followed my recipe and liked it.
Thanks for a really easy recipe! I used Jello brand lemon gelatin and pre-made pudding sold in little cups that comes in a six-pack. Awesome lemon flavor!
Hey Sheila! I’m so glad it worked for you as well!
This recipe is written poorly. The gelatin part says heat while stirring… That needs to be elaborated.
My lemon icebox pie did not turn out and all the ingredients i went to the store for were wasted.
My English is not so well that I could explain it any better. That’s why I’ve found for you a YouTube video which explains how to use powdered gelatin. You can find it at the bottom of the post.
My english’s not very well too since i speak Dutch and live in the Netherlands! English is not my speaking language, i learned it at school 45 years ago! That’s all and i understand your recipe very well, so they have to learn reading a recipe. Mayby a bookshop sell books about this issue?
Come on….if you even can’t read a recipe, go buy your dessert than! Than don’t even bother to make your own.
This is a perfect explained recipe and it works just fine!
Good luck with your recipe study!