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No Bake Lemon Pie

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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

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.

Find it online: https://recipe.ukfinda.com/no-bake-lemon-pie/