This easy No Bake Lemon Pie recipe is the ideal dessert when you don't want to turn on your oven. The pie is super creamy, full of tangy lemon flavor and made in a no-bake graham cracker crust. So refreshing on a hot summer day!
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Give yourself a bit of time to create this no-bake lemon pie. Both the crust and the pie filling need to set-up in the refrigerator. The total time is approximately 2 ½ hours. Trust me, this dessert is worth the wait!
Ingredients
This no-bake lemon pie is made with two components:
- Graham cracker crust
- You may skip this step if you use a purchased graham cracker crust.
- Lemon pie filling and toppings
No-bake graham cracker crust
- Graham craker crumbs: you may used purchased graham crumbs or make your own by grinding in a food processor
- Granulated sugar: to add a little sweetness to the crust
- Unsalted butter: melted
See recipe card for quantities.
Lemon pie filling
- Sweetened condensed milk: typically sold in 14-ounce cans (you need one can for this recipe)
- Lemon juice and lemon zest: I advise against using bottled lemon juice. Fresh lemon juice adds much more flavor. You need ½ cup (approximately 3 to 4 medium lemons).
- Whipped topping: most often found in the dessert section of your grocer's freezer. Defrost the whipped topping according to the manufacterer's instructions.
- Yellow food coloring: the food coloring is optional. Use to add just a tint of color to the pie filling. If using, add one drop at a time and stir the filling - continue to add more until you reach your desired color.
See recipe card for quantities.
Instructions
Combine graham cracker crumbs and granulated sugar in a medium-sized bowl. Add melted butter and stir until combined.
Press the graham cracker mixture firmly and evenly into the bottom and sides of the pie pan. Place in refrigerator for 45 minutes.
Combine sweetened condensed milk, lemon juice and lemon zest in a medium-sized bowl.
Optional: Add 1 - 2 drops yellow food coloring and stir well. Set aside for 10 minutes to allow flavors to develop and for the lemon zest to soften.
Add the whipped topping to the bowl. Gently fold into the other ingredients until no streaks remain.
Pour filling into crust and smooth top with an offset spatula or tap lightly on the countertop. Place in refrigerator for 2 - 3 hours or until filling has set.
Decorate the top of the No Bake Lemon Pie if desired. Consider adding sweetened whipped cream, fresh berries, lemon twists, etc...
Equipment
No need to break out any fancy equipment to make this No Bake Lemon Pie recipe. All you need are the following:
- 10" round pie or tart pan
- Hand whisk and rubber spatula
- Measuring cups and spoons
- Mixing bowls
Storage
Place the no-bake lemon pie in an airtight container and store in the refrigerator for up to 4 days. Alternatively, freeze the pie for up to 2 months. To defrost, remove from the freezer and place in the refrigerator for 2 hours.
FAQ
Certainly. Gluten-free graham cracker crumbs are available in many grocers and online.
More no-bake desserts
Looking for other dessert recipes but don't want to turn on the oven? Try these:
📋 Recipe
No Bake Lemon Tart
Equipment
- 1 Tart Pan 10" round
- 1 Hand whisk
- 1 Rubber spatula
- Measuring cups and spoons
- Mixing bowls
Ingredients
Graham Cracker Crust (no bake)
- 1 ½ cups Graham cracker crumbs
- ⅓ cup Granulated sugar
- 6 Tablespoons Unsalted butter, melted (3 ounces)
Lemon Pie Filling
- 1 14 ounce Can Sweetened Condensed Milk
- ½ cup Lemon juice (freshly squeezed) (approximately 3 - 4 lemons) 4 fluid ounces
- 1 Tablespoon Lemon zest finely grated
- 1 - 2 Drops Yellow food coloring optional
- 8 ounce Container frozen whipped topping defrosted
Pie Topping (optional)
- 1 Cup Heavy Cream
- 2 Tablespoons Powdered sugar
- 1 Cup Fresh berries
Instructions
Graham Cracker Crust
- Place graham cracker crumbs and granulated sugar in a medium-sized bowl. Stir until combined.
- Add melted butter and stir until combined.
- Press the crust firmly and evenly into the bottom and sides of the pie pan.
- Place crust in refrigerator for 45 minutes.
Lemon Pie Filling
- Combine sweetened condensed milk, lemon juice and lemon zest in a medium-sized bowl.
- Optional: Add 1 - 2 drops yellow food coloring and stir well.
- Set aside for 10 minutes to allow flavors to develop.
- Add the whipped topping to the bowl. Gently fold into the other ingredients until no streaks remain.
- Pour filling into graham cracker crust and smooth top with an offset spatula or tap lightly on the countertop.
- Place in refrigerator for 2 - 3 hours or until filling has set.
Pie Topping (optional)
- Whip together heavy cream and powdered sugar until medium peaks are formed. Spread on top of pie or use a pastry bag to pie swirls around the pie's edge.
- Add fresh berries.
Storage
- Store pie in an airtight container in the refrigerator until ready to serve.
Video
Notes
- A purchased graham cracker crust may be used in place of making your own.
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
Karletta says
This is lemony perfect! With Summer just around the corner, a string of guests from overseas, and a tree full of lemons waiting to be picked - this is my go to desert recipe!
Ebony says
This is such a great recipe! I love how it's non-bake and so easy to make! The lemon flavors really shine through!
Leanne says
I love the light, fluffy body the Cool Whip gives this pie filling. The zest is a great touch, too!