Lemon Icebox Graham Cream (Printable Version)
Silky lemon chilled dessert with graham crust and bright, tangy layers. Perfect for warm days.
# What You'll Need:
→ Graham Cracker Crust
01 -
150 g finely crushed graham crackers
02 -
50 g granulated sugar
03 -
85 g salted butter, melted
→ Filling
04 -
225 g cream cheese, softened
05 -
400 g sweetened condensed milk
06 -
120 ml fresh lemon juice
07 -
1 tablespoon lemon zest
→ Optional Topping
08 -
Whipped cream
# Step-by-Step Guide:
01 -
Preheat oven to 190°C. In a medium bowl, combine crushed graham crackers, granulated sugar, and melted salted butter. Stir until the mixture resembles wet sand.
02 -
Transfer the crumb mixture into a 23 cm pie plate or springform pan. Press firmly onto the bottom and up the sides using the back of a measuring cup or your fingers. Bake for 6–8 minutes until lightly golden. Allow to cool completely.
03 -
In a large mixing bowl, combine softened cream cheese, sweetened condensed milk, lemon juice, and lemon zest. Beat with an electric mixer on medium speed until very smooth and no lumps remain.
04 -
Pour the lemon filling into the cooled graham cracker crust. Smooth the surface evenly with a spatula. Refrigerate for at least 6 hours, or until set.
05 -
Garnish with whipped cream before serving, if desired. Store refrigerated until ready to serve.
# Additional Notes:
01 -
For best texture, thoroughly chill the pie until completely set before slicing. The pie can be refrigerated for up to 3 days or wrapped tightly and frozen for up to 1 month.