Description
This No-Bake Lemon Pie is a refreshing, creamy dessert bursting with bright lemon flavor and a buttery graham cracker crust. It’s light, zesty, and perfect for warm days — no oven required!
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- For the Topping (optional):
- 1 cup whipped cream
- Lemon slices and zest for garnish
Instructions
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 30 minutes while preparing the filling.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sweetened condensed milk, lemon juice, and lemon zest, and beat until fully combined and silky.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Fold the whipped cream gently into the lemon mixture until smooth and well incorporated.
- Pour the filling into the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until firm (overnight for best results).
- Before serving, top with whipped cream, lemon slices, and extra zest if desired.
Notes
- Use fresh lemon juice for the best flavor — bottled lemon juice can taste artificial.
- Chilling the pie longer helps it set better and slice cleanly.
- For a tangier version, add an extra tablespoon of lemon juice.
- This pie can be frozen for up to 2 months; thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American