🍋 Easy No-Bake Lemon Pie
Bright, zesty, and totally effortless—this no-bake lemon pie is the perfect refreshing dessert for summer (or anytime you need a sunshine-filled treat).
Ingredients Â
Graham Cracker Crust
- 1½ cups graham cracker crumbs about 10 full crackers
- ÂĽ cup granulated sugar
- 6 tablespoons unsalted butter melted
Lemon Filling
- 1 can 14 oz sweetened condensed milk
- ½ cup fresh lemon juice about 3–4 lemons
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
Optional Garnishes
- Lemon slices or twists
- Whipped cream
- Fresh berries raspberries or blueberries
InstructionsÂ
- Prepare the Crust
- Crush the graham crackers into fine crumbs using a food processor or rolling pin. Mix crumbs, sugar, and melted butter in a bowl until it resembles wet sand. Press firmly into a 9-inch pie dish, forming an even crust. Chill in the fridge.
- Whip the Cream
- Chill your bowl and beaters in the freezer for 5 minutes. Pour in the cold cream and whip on medium-high until soft peaks form. Set aside.
- Make the Lemon Filling
- In another bowl, whisk together sweetened condensed milk, lemon juice, zest, and vanilla until smooth. Gently fold in the whipped cream using a rubber spatula—don’t deflate the mixture.
- Assemble the Pie
- Pour the lemon filling into the chilled crust. Smooth the top and cover loosely with plastic wrap. Refrigerate for at least 4 hours or overnight until set.
- Garnish & Serve
- Top with lemon slices, whipped cream, or fresh berries. For neat slices, dip a sharp knife in hot water and wipe between cuts. Serve chilled and enjoy!
Notes
- Use fresh lemons for the best flavor.
- Chill your tools before whipping cream.
- Fold gently to keep the filling airy.
- Don’t skip chilling time—it’s key for clean slices.