No Bake Lemon Pie

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Creamy, zesty, and refreshingly light, this No Bake Lemon Pie is a dessert that practically sings of sunshine. It’s the perfect harmony of sweet and tart, nestled in a buttery graham cracker crust that offers just the right amount of crunch. Whether you’re preparing a casual summer dessert or need a quick treat to impress guests, this pie delivers on both flavor and ease.

Made with only a handful of ingredients and requiring no oven time, this lemon pie is ideal for those warm days when you want something chilled and effortless. The smooth lemon filling is a blend of tangy citrus and silky cream, topped with swirls of whipped cream and garnished with lemon slices for that picture-perfect finish. It’s a true crowd-pleaser that looks fancy but is surprisingly easy to pull together.

Why You’ll Love This No Bake Lemon Pie

• No baking required – Perfect for hot days or quick prep.
• Bright lemon flavor – A refreshing twist that’s not too sweet.
• Minimal ingredients – You likely have most of them already.
• Elegant yet easy – Great for both weeknights and special occasions.
• Make-ahead friendly – Keeps well in the fridge for up to 3 days.

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Preparation Phase & Tools to Use

For this recipe, simplicity is key – and so are the tools. You’ll need a mixing bowl for blending the filling until smooth, a whisk or electric hand mixer to ensure a creamy consistency, and a rubber spatula for scraping down the sides. A 9-inch pie dish is essential to hold your crust and filling. If you’re making your own crust, a food processor can help achieve that perfect crumb texture, and a measuring cup with a flat bottom is great for pressing the crust firmly into the pie dish.

Each of these tools plays a vital role in getting that smooth, cohesive lemon pie texture and structure. The right mixing and measuring tools ensure your filling sets correctly and your crust doesn’t crumble apart.

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Preparation Tips

Before you start, make sure your cream cheese is softened to room temperature—this ensures it blends smoothly with no lumps. Chill your graham cracker crust in the fridge while making the filling to help it hold better. Use freshly squeezed lemon juice for the best citrus flavor, and always zest your lemons before juicing to avoid the hassle. Don’t rush the chilling time—this pie needs at least 4 hours in the fridge (overnight is even better) to firm up properly. And when slicing, wipe your knife clean between each cut for those picture-perfect pie slices.

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Ingredients for this No Bake Lemon Pie

For the crust:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the lemon filling:

• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the topping:

• Whipped cream (store-bought or homemade)
• Lemon slices or zest, for garnish

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Step 1: Prepare the Graham Cracker Crust

Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin. Mix the crumbs with sugar and melted butter until evenly combined. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Place in the fridge to chill while preparing the filling.

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Step 2: Make the Lemon Cream Filling

In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps. Add the sweetened condensed milk and mix until well combined. Stir in the freshly squeezed lemon juice, lemon zest, and vanilla extract. Whisk or mix until the filling is silky and uniform.

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Step 3: Assemble the Pie

Pour the lemon filling into the chilled graham cracker crust. Use a rubber spatula to smooth the top evenly. Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, until set.

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Step 4: Garnish and Serve

Just before serving, top the pie with dollops or piped swirls of whipped cream. Garnish with lemon slices or a sprinkle of lemon zest for a vibrant finish. Slice with a sharp knife, wiping between cuts for clean slices.

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Notes

This No Bake Lemon Pie is incredibly forgiving, but a few tweaks can elevate it even more. Using full-fat cream cheese ensures a rich, creamy texture that holds up well during chilling. You can substitute graham crackers with digestive biscuits or vanilla wafers for a slight flavor variation. For a lighter texture, fold in some whipped topping into the lemon filling before pouring it into the crust.

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Watch Out for These Mistakes While Cooking

• Skipping the softening of cream cheese: Cold cream cheese will result in a lumpy filling that’s hard to smooth out.
• Not pressing the crust firmly enough: This can cause the crust to crumble when slicing the pie.
• Using bottled lemon juice: It lacks the brightness and zing of freshly squeezed juice.
• Rushing the chill time: The pie needs enough time to set completely; otherwise, it may not slice cleanly.
• Overmixing the filling: This can introduce too much air, which may cause the filling to deflate or crack slightly.

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Storage Instructions

Store the pie covered in the refrigerator for up to 3-4 days. For longer storage, freeze the entire pie without whipped cream in an airtight container for up to 1 month. Thaw in the fridge overnight before serving and add the whipped topping just before slicing. Avoid leaving it at room temperature for too long to prevent softening.

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Estimated Nutrition

Serving Size: 1 slice (1/8 of pie)

• Calories: 365
• Total Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 220mg
• Carbohydrates: 38g
• Sugar: 27g
• Fiber: 0g
• Protein: 5g

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Frequently Asked Questions

Can I make this pie ahead of time?

Yes, it’s actually better when made ahead. Prepare it the night before and refrigerate overnight for best results.

Can I freeze this lemon pie?

Absolutely! Just make sure not to add whipped cream before freezing. Wrap it well and freeze for up to a month.

What can I use instead of graham crackers?

Digestive biscuits, vanilla wafers, or even shortbread cookies make excellent alternatives.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor. Bottled juice tends to taste flat.

How do I know when the pie is set?

It should be firm to the touch and hold its shape when sliced. Chill for at least 4 hours.

Can I make it dairy-free?

You can experiment with dairy-free cream cheese and coconut condensed milk, but texture and taste will vary.

What’s the best way to zest a lemon?

Use a microplane or fine grater, making sure only to remove the yellow part of the peel—not the bitter white pith.

Is this pie very tart?

It’s more balanced than tart. The sweetness of the condensed milk complements the tanginess of the lemon.

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Conclusion

No Bake Lemon Pie is the kind of dessert that brings joy with every bite. It’s creamy, bright, and effortlessly elegant—perfect for summer gatherings, dinner parties, or when you just want something simple and satisfying. With minimal ingredients and no oven required, it’s a must-try recipe that earns a permanent spot in your dessert rotation.

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