No Bake Lemon Pie Recipe
This No Bake Lemon Pie is a perfect balance of sweet and tangy with a buttery graham cracker crust and velvety smooth filling. Ready in just 15 minutes of active prep time!
Ingredients
For the Crust:
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Filling:
- 1 can (14oz/396g) sweetened condensed milk
- ½ cup (120ml) fresh lemon juice (2-3 lemons)
- 1 tablespoon lemon zest
- 1 cup (240ml) heavy whipping cream, whipped to stiff peaks
Optional Toppings:
- Whipped cream
- Lemon slices or zest
Instructions
Prepare the Crust:
- In a medium bowl, thoroughly mix graham cracker crumbs and sugar
- Gradually add melted butter, stirring until mixture resembles wet sand
- Press firmly into a 9-inch pie dish, covering bottom and sides evenly
- Chill in refrigerator for at least 30 minutes to set
Make the Filling:
- In a large bowl, vigorously whisk together condensed milk, lemon juice, and zest for 1 full minute until slightly thickened
- In a separate chilled bowl, whip heavy cream to stiff peaks
- Gently fold whipped cream into lemon mixture in three batches until fully incorporated
Assemble & Chill:
- Pour filling into prepared crust, smoothing top with spatula
- Tap pie dish gently on counter to remove air bubbles
- Refrigerate uncovered for 1 hour, then cover loosely
- Chill minimum 4 hours (overnight preferred for firmest texture)
Serve:
- Garnish with whipped cream and lemon decorations if desired
- Use a hot knife (dipped in warm water) for clean slices
Notes
- For extra lemon flavor, increase zest to 2 tablespoons
- Can substitute store-bought whipped topping for convenience
- Store covered in refrigerator for up to 3 days
- For clean slices, chill overnight and wipe knife between cuts
- Dairy-free option: Use coconut cream instead of whipping cream