4-Ingredient Lemon Cream Icebox Dessert

When spring settles into the countryside and the peonies are just beginning to stir, I find myself longing for the kind of desserts our mothers and grandmothers used to keep tucked away in the icebox. This lemon cream icebox dessert is one of those timeless treasures—simple, unfussy, and passed down through generations at church suppers and family reunions.

With only four ingredients, it delivers the kind of flavor that feels like a special treat from your favorite aunt after Sunday dinner. Cool, tangy lemon cream layered over a buttery graham crust makes this dessert easy enough for a weekday yet elegant enough to serve proudly at holidays, potlucks, or whenever you want a bite of sunshine without heating up the oven.

It’s delightful on its own, but it truly shines at the end of a cozy, home-style meal. Pair it with grilled chicken or pork chops, scalloped potatoes, and fresh green beans or sweet corn—the staples of a Midwestern table. For something lighter, serve it after a crisp salad and warm rolls, or alongside fresh berries in season. A hot cup of coffee or a tall glass of iced tea makes the perfect companion. On a dessert spread, it sits beautifully next to chocolate sheet cake, fruit salad, or vanilla ice cream, offering a bright, creamy contrast to richer sweets.

4-Ingredient Lemon Cream Icebox Dessert

Ingredients

Directions

1. Prepare the dish
   Lightly butter or spray an 8×8-inch or 9×9-inch baking dish.
2. Make the crust
   • In a medium bowl, stir together graham cracker crumbs and melted butter until evenly moistened.
   • Press firmly into the bottom of the dish using the back of a measuring cup or glass.
   • Bake at 350°F (175°C) for 8–10 minutes, until set and fragrant. Cool completely.
3. Mix the filling
   • In a large bowl, whisk together sweetened condensed milk and lemon juice until smooth and creamy.
   • The mixture will thicken naturally as the lemon juice reacts with the milk.
4. Assemble
   • Spread the lemon cream evenly over the cooled crust.
   • Cover tightly with plastic wrap or foil.
   • Refrigerate for at least 4 hours, or overnight, until fully chilled and set.
5. Serve
   • Cut into squares.
   • Garnish with finely grated lemon zest if desired.
   • Serve cold, straight from the icebox.