No Bake Lemon Pie Recipe
This No-Bake Lemon Pie is light, creamy, and bursting with tangy lemon flavor. Made with a graham cracker crust and a silky lemon filling, it’s an easy dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Category: Dessert, No-Bake
- Cuisine: American
Ingredients
Scale
Serves 8
- For the crust:
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- For the filling:
- 1 (14 oz / 396 g) can sweetened condensed milk
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1 cup (240 ml) heavy whipping cream, whipped to stiff peaks
- For topping (optional):
- Whipped cream
- Lemon slices or zest
Instructions
- Prepare the crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture evenly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes to set.
- Make the filling:
- In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and thickened.
- Gently fold in the whipped cream until fully incorporated and the filling is light and airy.
- Assemble the pie:
- Pour the lemon filling into the chilled crust, spreading it evenly with a spatula.
- Chill:
- Refrigerate the pie for at least 4 hours, or until the filling is firm.
- Serve:
- Garnish with whipped cream, lemon slices, or extra lemon zest if desired. Slice and enjoy!
Notes
- For a zestier pie, increase the lemon zest to 2 tablespoons.
- Use store-bought whipped topping instead of whipping cream for an even quicker option.
- The pie can be stored in the refrigerator for up to 3 days.
Find it online: https://ukfinda.com/no-bake-lemon-pie-recipe/