Looking for a bright, refreshing dessert that screams summer? This No-Bake Lemon Pie is pure sunshine on a plate! 🍋 With a silky-smooth lemon filling and buttery graham cracker crust, it’s light, zesty, and comes together in just minutes—no oven required.
It’s the ultimate dessert for BBQs, picnics, or anytime you want to keep things cool in the kitchen. If you love simple, fuss-free treats like my Strawberry Icebox Cake or [No-Bake Cheesecake Bars], you’ll fall head over heels for this creamy lemon delight.
Ingredients:
Crust:
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 (8-ounce) tub whipped topping (like Cool Whip), thawed
Optional Topping:
- Additional whipped cream
- Lemon slices or zest for garnish
Instructions:
1. Make the Crust: In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until fully moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the freezer while you prepare the filling.
2. Prepare the Filling: In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and vanilla until smooth and creamy.
3. Fold in Whipped Topping: Gently fold in the whipped topping until fully incorporated and silky.
4. Assemble: Pour the filling into the chilled crust and smooth the top with a spatula.
5. Chill: Cover and refrigerate for at least 4 hours, or until set.
6. Garnish & Serve: Top with extra whipped cream and lemon slices if desired. Slice and enjoy!
🍰 Serving & Presentation Tips:
- Garnish with thin lemon wheels or a sprinkle of zest for a bright finish.
- Serve chilled straight from the fridge for the creamiest texture.
- A drizzle of lemon curd over each slice makes for an extra-luxe touch!
📝 Important Recipe Notes:
- Prep & Chill: Quick to prep but needs several hours to chill—plan ahead.
- Lemon Juice: Fresh is best for tangy, authentic flavor.
- Make-Ahead: This pie is fantastic made a day in advance; it stays fresh and creamy.
❓ FAQ:
Can I freeze No-Bake Lemon Pie?
Yes! Freeze tightly wrapped for up to 1 month. Thaw overnight in the fridge before serving.
Do I have to use Cool Whip?
You can substitute homemade whipped cream (about 3 cups whipped to soft peaks), but the pie may be a little softer.
Why does my pie look runny?
It likely hasn’t chilled long enough; it needs time to firm up fully.
🌈 Variations:
- Gluten-Free: Use gluten-free graham crackers for the crust.
- More Tart: Add extra lemon zest for an extra pop of citrus.
- Coconut Twist: Swap vanilla for coconut extract and sprinkle toasted coconut on top.
- Mini Pies: Make individual servings in mason jars or mini tart pans.
👩🍳 Tips & Techniques:
- Best Crust: Press the crust firmly to avoid crumbling when slicing.
- Zesting Tip: Only zest the yellow part—avoid the bitter white pith.
- Ultra-Smooth Filling: Whisk the lemon juice and condensed milk slowly to keep it extra creamy.
🧊 Storage Information:
- Fridge: Store covered in the fridge for up to 5 days.
- Freezer: Freeze whole or in slices for up to 1 month; thaw in the fridge before enjoying.
No-Bake Lemon Pie
Ingredients
Crust:
- 1 1/2 cups 150g graham cracker crumbs
- 1/4 cup 50g granulated sugar
- 6 tablespoons 85g unsalted butter, melted
Filling:
- 1 14-ounce can sweetened condensed milk
- 1/2 cup 120ml freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 8-ounce tub whipped topping (like Cool Whip), thawed
Optional Topping:
- Additional whipped cream
- Lemon slices or zest for garnish
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until fully moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the freezer while you prepare the filling.
- Prepare the Filling: In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and vanilla until smooth and creamy.
- Fold in Whipped Topping: Gently fold in the whipped topping until fully incorporated and silky.
- Assemble: Pour the filling into the chilled crust and smooth the top with a spatula.
- Chill: Cover and refrigerate for at least 4 hours, or until set.
- Garnish & Serve: Top with extra whipped cream and lemon slices if desired. Slice and enjoy!
Notes
- Fresh lemon juice is key—avoid bottled for best flavor.
- Chill time is crucial to set the filling; overnight is even better.
- Pie can be made up to 2 days in advance.
- Calories: 380
- Carbohydrates: 40g
- Protein: 6g
- Fat: 22g
- Cholesterol: 35mg
- Sodium: 180mg
- Potassium: 180mg
- Fiber: 1g
- Sugar: 29g
This No-Bake Lemon Pie is sunshine in every bite—light, creamy, and bursting with fresh citrus flavor. I hope you love making (and eating!) it as much as I do. Don’t forget to snap a pic and tag me if you try it out! 🍋💛
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