Description
No Bake Lemon Pie is a creamy, refreshing dessert with a tangy lemon filling set in a buttery graham cracker crust. This easy, no-bake recipe is perfect for warm days or when you need a quick and delicious dessert that requires minimal effort.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
For the Lemon Filling:
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup (120ml) fresh lemon juice (about 2-3 lemons)
- 1 tbsp lemon zest
- 8 oz (225g) cream cheese, softened
- 1 cup (240ml) heavy whipping cream, cold
For Garnish:
- Lemon slices or zest (optional)
- Whipped cream (optional)
Instructions
-
Make the Crust:
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Chill the crust in the fridge for at least 30 minutes to set.
-
Prepare the Lemon Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk, lemon juice, and lemon zest. Mix until well combined and smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until fully incorporated.
-
Assemble the Pie:
- Pour the lemon filling into the chilled crust, spreading it evenly.
- Smooth the top and refrigerate for at least 4 hours, or until firm.
-
Serve:
- Garnish with whipped cream, lemon slices, or extra lemon zest, if desired.
- Slice and serve chilled.
Notes
- Make it extra lemony: Add more lemon zest for a stronger lemon flavor.
- Use a different crust: Swap the graham cracker crust for an Oreo or shortbread crust for variety.
- Storage: Store in the fridge for up to 5 days, covered.