No-Bake Lemon Pie Recipe — The Ultimate Creamy & Refreshing Dessert

Introduction

When the weather turns warm or you’re craving a sweet treat that’s both refreshing and indulgent, nothing hits the spot quite like a No-Bake Lemon Pie. Light, zesty, silky, and delightfully tangy, this pie is the perfect balance between sweetness and citrus brightness — a true sunshine dessert you can enjoy any time of year.

But what makes this lemon pie truly irresistible is that it’s no-bake. That means no oven, no fuss, no stress, and absolutely no compromise on flavor or texture. With a creamy filling whipped up in minutes and a buttery graham cracker crust that sets beautifully in the fridge, this dessert delivers luxury with simplicity.

If you love lemon meringue pie but want something easier, creamier, and more effortless, this is your recipe. This pie tastes like sunshine meets velvet — smooth lemon cream layered over crunchy buttery crust, chilled to perfection.

Serve it at spring brunches, summer barbecues, holiday gatherings, family dinners, or simply as a treat for yourself. No matter where or when you serve it, this No-Bake Lemon Pie is guaranteed to bring smiles and satisfied sighs.

Let’s dive into everything you need to make this dreamy dessert a reality.

Preparation Time

Servings: 8 slices

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs (about 14 sheets)

• 1/2 cup (115 g) unsalted butter, melted

• 1/4 cup (50 g) granulated sugar

• 1/2 teaspoon ground cinnamon (optional but delicious)

Lemon Filling

• 1 cup (240 ml) heavy whipping cream, cold

• 1 cup (226 g) cream cheese, softened

• 1 can (14 oz / 396 g) sweetened condensed milk

• 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

Whipped Topping (Optional but recommended)

• 1 cup (240 ml) heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• Lemon zest or thin lemon slices for garnish

Instructions

Step 1: Make the Crust

1. In a mixing bowl, combine:

   • Graham cracker crumbs

   • Melted butter

   • Granulated sugar

   • Cinnamon (optional)

2. Stir until the mixture resembles wet sand.

3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

4. Refrigerate for 15–20 minutes while preparing the filling.

Tip: Use the bottom of a measuring cup to press the crumbs firmly — it creates a perfect compact crust.

Step 2: Make the Lemon Filling

 In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

1. Add the sweetened condensed milk and mix until fully combined.

2. Add lemon juice, lemon zest, and vanilla. Mix until silky.

3. In a separate bowl, whip the heavy cream until stiff peaks form.

4. Gently fold the whipped cream into the lemon mixture — don’t deflate it!

The filling should be thick, smooth, and airy — like lemon mousse.

Step 3: Assemble

1. Pour the lemon filling over the chilled crust.

2. Smooth the top with a spatula.

3. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best).

Chilling helps the pie firm up and the flavors mature.

Step 4: Make Optional Whipped Topping

1. Whip heavy cream, powdered sugar, and vanilla until soft peaks form.

2. Spread or pipe on top of pie before serving.

3. Garnish with lemon zest or thin lemon slices.

Step 5: Serve

Slice using a warm knife wiped clean between each cut.
Serve chilled for a creamy, refreshing bite every time.

Serving Suggestions

This lemon pie pairs wonderfully with:

• Fresh berries (blueberries, strawberries, raspberries)

• Mint leaves

• Shortbread cookies on the side

• Iced tea or lemonade

• Sparkling water with lemon slices

For a fancy presentation, sprinkle powdered sugar and serve with a drizzle of berry sauce.

 Tips & Secrets for the Best Lemon Pie