This No-Bake Lemon Pie is light, creamy, and bursting with bright citrus flavor! Made with a buttery graham cracker crust and a silky lemon filling, this easy, no-bake dessert is perfect for warm weather or whenever you need a refreshing treat.
Why You’ll Love This Recipe
- No oven needed – a perfect no-bake dessert
- Rich and creamy texture – thanks to whipped cream and butter
- Bright, tangy lemon flavor – fresh lemon juice and zest bring it to life
- Great for make-ahead desserts – best when chilled for a few hours
- Simple ingredients – only 7 ingredients needed
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Lemon Filling:
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
- ½ cup granulated sugar
For Garnish (Optional):
- Lemon slices
- Extra lemon zest
- Whipped cream
Directions
1. Prepare the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into a 9-inch pie pan, ensuring an even layer.
- Place in the refrigerator for at least 15 minutes while preparing the filling.
2. Make the Lemon Filling
- In a mixing bowl, whip heavy cream and granulated sugar until soft peaks form.
- Gently fold in lemon juice and zest, stirring until smooth.
3. Assemble the Pie
- Pour the lemon filling into the chilled crust.
- Smooth the top with a spatula and cover with plastic wrap.
4. Chill & Serve
- Refrigerate for at least 4 hours (or overnight) until fully set.
- Garnish with whipped cream, lemon slices, or extra zest before serving.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Variations
- Lemon-Lime Pie: Swap half the lemon juice with fresh lime juice for a citrus twist.
- Strawberry Lemon Pie: Top with fresh strawberries for extra sweetness.
- Coconut Lemon Pie: Mix ½ cup shredded coconut into the filling.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
Storage & Freezing
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months. Thaw in the fridge before serving.
FAQs
1. Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled works in a pinch.
2. How do I make the filling thicker?
Add ¼ cup cream cheese or sweetened condensed milk for a firmer texture.
3. Can I use a pre-made crust?
Yes! A store-bought graham cracker crust saves time.
4. How do I get clean slices?
Chill well and use a sharp knife dipped in warm water before slicing.
5. Can I make this dairy-free?
Yes! Use coconut cream instead of heavy cream and dairy-free butter.
6. Can I add eggs for a richer filling?
Yes! But you’d need to cook the filling, making it a baked lemon pie instead.
7. Can I add meringue on top?
Yes! A lightly toasted meringue topping makes it extra special.
8. What’s the best way to zest a lemon?
Use a microplane grater and avoid the bitter white pith.
9. Can I add gelatin for a firmer filling?
Yes! Dissolve 1 teaspoon gelatin in warm water and mix into the filling.
10. What pairs well with this pie?
Iced tea, coffee, or a berry compote complement the citrus flavors perfectly!
Conclusion
This No-Bake Lemon Pie is refreshing, creamy, and packed with citrusy goodness! Perfect for any occasion, it’s an easy, crowd-pleasing dessert. Try it today and enjoy the bright, tangy flavors in every bite!
Print
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This No-Bake Lemon Pie is light, creamy, and bursting with tangy lemon flavor! Made with a buttery graham cracker crust and a silky lemon filling, this easy dessert is perfect for summer, holidays, or anytime you need a refreshing treat.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Lemon Filling:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup granulated sugar
- 1 cup heavy whipping cream
For Garnish:
- Extra lemon zest or lemon slices
Instructions
Step 1: Prepare the Crust
- In a bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the mixture evenly into a 9-inch pie dish.
- Place in the fridge to set for at least 30 minutes.
Step 2: Make the Lemon Filling
- In a large bowl, whisk together lemon juice, lemon zest, and sugar until dissolved.
- In a separate bowl, beat heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until smooth.
Step 3: Assemble & Chill
- Pour the lemon filling over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours (or overnight for best results).
Step 4: Serve & Enjoy
- Garnish with lemon zest or slices before serving.
- Slice and enjoy this refreshing, creamy lemon pie!
Notes
- For a firmer filling, mix in ½ cup sweetened condensed milk with the lemon juice.
- Want a crunchier crust? Bake it at 350°F (175°C) for 8 minutes, then cool before filling.
- Make it extra fluffy by adding ½ teaspoon vanilla extract to the whipped cream.
- Prep Time: 15 minutes
- chill time: 4 hours
- Cook Time: 15 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
