Here’s a refreshing and simple dessert — Easy No-Bake Lemon Pie 🍋🥧. It’s creamy, tangy, and comes together with minimal effort (no oven needed!).
🍋 Easy No-Bake Lemon Pie
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Lemon Filling
- 1 can (14 oz / 400 g) sweetened condensed milk
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 1 ½ cups heavy whipping cream (cold)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For Garnish (Optional)
- Lemon slices or twists
- Whipped cream
- Extra zest
Instructions
1. Make the Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press firmly into the bottom and sides of a 9-inch pie dish.
- Refrigerate for at least 30 minutes to set.
2. Prepare the Filling
- In a bowl, whisk together condensed milk, lemon juice, and zest until smooth and slightly thickened.
- In a separate bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until well combined and creamy.
3. Assemble the Pie
- Spread the lemon filling evenly over the chilled crust.
- Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours (overnight for best results).
4. Garnish & Serve
- Decorate with lemon slices, zest, or piped whipped cream.
- Slice and enjoy chilled!
🍴 Tips & Variations
- Use gingersnap cookies instead of graham crackers for a spiced crust.
- Add a swirl of raspberry sauce before chilling for a fruity twist.
- For a firmer set, add 1 tsp unflavored gelatin dissolved in 2 tbsp warm water to the lemon filling.
Would you like me to also write a frozen lemon icebox pie version for a colder, firmer summertime treat?
