Creamy No-Bake Lemon Pie
Tangy, silky, and irresistibly easy — a refreshing dessert with a sunshine-bright flavor in every bite.
🍴 Servings & Timing
- Prep Time: 15 minutes
- Chill Time: 4 hours (or overnight for best results)
- Total Time: 4 hours 15 minutes
- Yield: 8 slices
🌱 Dietary Badges
- ✅ No-Bake
- ✅ Vegetarian
- ✅ Kid-Friendly
- ✅ Make-Ahead
🧾 Ingredients Checklist
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter (melted)
- Cream cheese (softened)
- Sweetened condensed milk
- Lemon juice (freshly squeezed)
- Lemon zest
- Lemon curd
- Whipped topping or whipped cream
- Lemon slices (for garnish, optional)
👨🍳 Instructions
-
Prepare the Crust
Combine graham cracker crumbs, melted butter, and sugar. Press into a pie dish firmly to form a crust. Chill in the fridge for 10 minutes. -
Make the Creamy Lemon Filling
Beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, and zest. Blend until fully combined and creamy. -
Fill the Pie
Pour the lemon filling into the chilled crust and smooth the top with a spatula. -
Add the Topping
Spoon or swirl lemon curd gently over the top of the pie. -
Chill
Refrigerate the pie for at least 4 hours (overnight is best) until fully set. -
Garnish & Serve
Top with whipped cream and lemon slices before serving. Slice and enjoy chilled.
💡 Additional Notes
- Use fresh lemons for the best zing and aroma.
- You can make this a day ahead — the flavor intensifies beautifully overnight.
- This recipe is naturally vegetarian and a great summer dessert.
🖼️ Hero Image
📝 Brief Introduction
This Creamy No-Bake Lemon Pie is everything you want in a light, citrusy dessert — easy, luscious, and bursting with bright lemon flavor. Whether it’s for a backyard BBQ, Easter brunch, or just a Tuesday treat, it’s a refreshing showstopper that requires minimal effort and zero oven time. I love this recipe because it’s foolproof and wildly popular with kids and adults alike!
👩🍳 Step-by-Step Cooking Guide
🔹 Make the Crust
- Combine 1 ½ cups of graham cracker crumbs with ¼ cup sugar and 6 tbsp melted butter.
- Press into a 9-inch pie dish. Use the bottom of a glass to flatten.
Tip: For extra crunch, bake it at 350°F for 8 minutes — but this is optional if you want a true no-bake pie.
🔹 Mix the Filling
- Beat 8 oz softened cream cheese until fluffy.
- Add 1 can (14 oz) sweetened condensed milk, ½ cup lemon juice, and 1 tbsp lemon zest. Mix until smooth.
Tip: Don’t overmix once the lemon juice is added — it starts thickening immediately.
🔹 Fill & Top
- Pour filling into the prepared crust and smooth the top.
- Spread ½ cup lemon curd on top gently. Swirl for a marbled look.
Tip: If your lemon curd is too thick, warm it slightly to make spreading easier.
🔹 Chill
- Chill at least 4 hours, uncovered.
- Garnish with whipped cream and lemon slices before serving.
🥄 Ingredient Details & Substitution Tips
💬 Ingredient Explainers
- Sweetened Condensed Milk: Adds sweetness and thick texture without needing gelatin.
- Lemon Juice: Fresh is best! Bottled can work in a pinch, but it lacks the bright notes.
- Lemon Curd: This adds a tangy layer on top. You can use store-bought or homemade.
🍌 Substitutions
- Graham Cracker Crust: Sub with vanilla wafers or digestive biscuits.
- Cream Cheese: Use mascarpone for a richer, less tangy flavor.
- Whipped Topping: Use coconut whipped cream for a dairy-free option.
🧰 Equipment Notes
- No mixer? Use a whisk and some elbow grease!
- No pie dish? Use a springform pan and line with parchment for easy removal.
🍽️ Recipe Variations & Serving Suggestions
🔄 Flavor Variations
- Add 1 tsp vanilla extract to the filling for a softer flavor.
- Mix in ½ cup crushed berries (blueberries or raspberries) for fruity swirls.
- Drizzle with white chocolate before serving for a decadent touch.
🧁 Dietary Variations
- Gluten-Free: Use GF graham crackers or a nut crust.
- Dairy-Free: Use dairy-free cream cheese, coconut condensed milk, and non-dairy whipped topping.
🍹 Serving Suggestions
- Serve with a chilled glass of sparkling lemonade or iced green tea.
- Pair with a light brunch spread of fresh fruit, quiche, and scones.
🧊 Storage & Make-Ahead Tips
🧺 Storage Instructions
- Store in an airtight container or covered with wrap.
- Keeps in the fridge for up to 5 days.
❄️ Freezing
- Can be frozen (without whipped topping) for up to 1 month.
- Thaw in fridge overnight before serving.
🔥 Reheating?
- Not needed — this dessert is served cold!
🕒 Make-Ahead
- The entire pie can be made 1–2 days in advance.
- Whipped topping is best added just before serving.
⚖️ Nutrition Facts (Estimated per Slice)
- Calories: 380 kcal
- Carbohydrates: 38g
- Protein: 5g
- Fat: 24g
- Sugar: 28g
- Fiber: 1g
Allergens: Milk, Wheat (gluten, in crust)
Vegetarian: Yes
Nut-Free: Yes
❓ Frequently Asked Questions (FAQs)
Q: Can I use bottled lemon juice?
A: Yes, but fresh lemon juice gives better flavor and aroma.
Q: Can I make this without cream cheese?
A: You can substitute mascarpone or use a mix of Greek yogurt and condensed milk, but texture may vary.
Q: Can I freeze this pie?
A: Absolutely! Wrap it tightly and freeze for up to 1 month. Thaw overnight before serving.
Q: My filling didn’t set — what went wrong?
A: It may not have chilled long enough. Also, check that you used sweetened condensed milk (not evaporated milk).
Q: Can I skip the lemon curd topping?
A: Yes, the pie is delicious with or without it — but the curd adds an extra lemony punch.
❤️ Story Behind the Recipe
This pie was born out of a spontaneous summer craving — I wanted something sweet, tangy, and effortless. With just a few pantry staples and some fresh lemons from my neighbor’s tree, I whipped this up in under 20 minutes. The result? A pie so good it never makes it past day two in my house. Now, it’s a staple at every summer gathering, and I’ve learned to make two: one for guests, one just for us.
