Quick Description
A cool, creamy, sunshine-bright lemon pie with a buttery graham cracker crust and silky lemon filling. Sweet, tangy, and refreshing—perfect for warm days and effortless entertaining.
Servings & Timing
Servings: 8 slices
Prep Time: 10 minutes
Chill Time: 3–4 hours
Total Time: ~4 hours
Ingredients List
Crust
- 1 graham cracker crust (store-bought or homemade)
Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 1 cup whipped topping (Cool Whip) or whipped cream
Step-by-Step Instructions
-
Mix the lemon base
In a bowl, whisk sweetened condensed milk, fresh lemon juice, and lemon zest until thick and smooth. -
Fold in whipped topping
Gently fold in whipped topping or whipped cream until light and fully combined. -
Fill the crust
Pour the lemon filling into the graham cracker crust and smooth the top. -
Chill
Refrigerate for 3–4 hours or until fully set. -
Serve
Slice and serve chilled. Garnish if desired.
Additional Notes
- Filling thickens naturally as the lemon juice reacts with condensed milk.
- Chill longer for cleaner slices.
- For extra lemon punch, add a bit more zest—not juice.
Dietary Info
- No-Bake
- Vegetarian
- Classic Dessert
- Kid-Friendly
Ingredient Details & Substitutions
- Graham cracker crust: Shortbread or vanilla wafer crust works well.
- Lemon juice: Fresh is essential for proper setting.
- Whipped topping: Homemade whipped cream gives richer flavor.
- Condensed milk: Do not substitute evaporated milk.
Recipe Variations & Serving Suggestions
- Add a thin layer of lemon curd on top for extra tang.
- Top with fresh berries before serving.
- Make mini pies using tart shells or jars.
Storage & Make-Ahead
- Store covered in the fridge for 3–4 days.
- Best texture within first 48 hours.
- Not freezer-friendly due to cream topping.
