You can make a no-bake lemon icebox pie by following Emeril Lagasse’s recipe for Lemon Icebox Pie. Begin by combining in a large bowl one 8-ounce package room-temperature cream cheese, one 14-ounce can condensed milk, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest and 1 teaspoon vanilla extract.
Mix the ingredients together on medium speed until smooth. Pour the mixture into a prepared graham cracker crust, and refrigerate overnight.
Eagle Brand offers another recipe for Lemon Icebox Pie. To make this recipe, combine 1 1/2 cups vanilla wafer crumbs and 1/4 cup melted butter. Press the crumb mixture firmly on the bottom and up the side of a 9-inch pie plate. Chill the pie crust in the refrigerator.
Add 1/4 cup water to a small saucepan. Sprinkle one envelope unflavored gelatin over the water, and let it stand for 1 minute. Over low heat, stir the gelatin into the water until it dissolves; set aside. Combine one can regular or low-fat sweetened condensed milk, 1 1/2 cups water and 6 tablespoons pre-sweetened lemonade-flavored drink crystals in a medium mixing bowl. Mix together well; stir in gelatin mixture.
Pour the pie filling into the prepared crust. Chill for at least three hours or until set. Add garnishes before serving, if desired.