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
Scale
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
