Name: No-Bake Lemon Pie
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 1/3 cup melted butter; 2 tbsp sugar; 1 can (14 oz / 400g) sweetened condensed milk; 1/2 cup fresh lemon juice (about 3–4 lemons); Zest of 1 lemon; 1 cup heavy whipping cream (cold); Optional: 1 tsp vanilla extract

Jump to Recipe·Print Recipe

No-Bake Lemon Pie is a refreshing, creamy dessert with a zesty lemon filling nestled in a crisp graham cracker crust. It’s simple to make, requires no oven, and delivers a perfect balance of sweet and tangy flavors that brighten up any occasion.

Ingredients

Crust:

1 ½ cups graham cracker crumbs

1/3 cup melted butter

2 tbsp sugar

Filling:

1 can (14 oz / 400g) sweetened condensed milk

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

Zest of 1 lemon

1 cup heavy whipping cream (cold)

Optional: 1 tsp vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the crust: Mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a pie dish. Chill in the fridge for 15–30 minutes to set.

Make the filling: In a bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and well blended.

Whip the cream: Beat the cold heavy whipping cream (and vanilla extract, if using) until stiff peaks form.

Gently fold the whipped cream into the lemon mixture, taking care to keep it light and airy.

Assemble & chill: Pour the filling into the prepared crust and smooth the top. Cover the pie and refrigerate for at least 4 hours or overnight to allow it to set properly.

Serve: Optionally top with additional whipped cream, lemon slices, or zest curls before slicing and serving.

Servings and timing

This pie serves about 8 slices. Preparation takes around 20 minutes, but it requires at least 4 hours of chilling time to set properly, so plan accordingly. Overnight chilling works best for the fullest flavor and perfect texture.

Variations

For a twist, I sometimes add a splash of limoncello or another lemon-flavored liqueur to the filling for an adult version.

You can swap the graham cracker crust for a crushed digestive biscuit crust or even an Oreo crust for a different flavor profile.

Adding a tablespoon of powdered sugar to the whipped cream gives a slightly sweeter, more stable topping.

To make it dairy-free, I’ve experimented with coconut whipped cream and vegan condensed milk alternatives, which work surprisingly well.

For extra texture, sprinkling toasted coconut or finely chopped nuts on top adds a nice crunch.

Storage/reheating

I keep this pie refrigerated and it stays fresh for up to 3 days. Since it’s no-bake and chilled, I don’t recommend freezing it because the texture might change. When ready to serve after storing, just let it sit at room temperature for about 10 minutes to soften slightly before slicing.

FAQs

Can I use bottled lemon juice instead of fresh?

I prefer fresh lemon juice because it provides a brighter, fresher flavor, but if necessary, bottled lemon juice can be used. Just make sure it’s 100% lemon juice without added sugars or preservatives.

How do I know when the whipped cream is ready?

I look for stiff peaks—when I lift the beaters, the cream holds a firm peak without collapsing. This is important to keep the filling light and airy.

Can I make this pie ahead of time?

Yes! I actually recommend making it the day before so the flavors meld and the filling sets perfectly. Just keep it covered in the fridge.

Is this pie gluten-free?

The crust usually contains gluten because of the graham crackers. However, you can use gluten-free graham cracker crumbs or other gluten-free cookies to make it safe for gluten-sensitive diets.

Can I use less sugar in the crust?

I usually stick to the recipe’s sugar amount for balance, but you can reduce it slightly if you prefer less sweetness. The filling is already quite sweet from the condensed milk.

Conclusion

Making this no-bake lemon pie has become one of my favorite go-to desserts when I want something bright, creamy, and effortless. The fresh lemon flavor paired with the smooth, fluffy filling and crunchy crust creates a delightful treat that I look forward to sharing. It’s perfect for warm weather, celebrations, or just because I want a slice of sunshine anytime.

Recipe:

No-Bake Lemon Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 4 hours 20 minutes (includes chilling time)
Yield: 8 slices
Diet: Vegetarian

Print Recipe

Description

This no-bake lemon pie is a refreshing, creamy dessert with a zesty lemon filling nestled in a crisp graham cracker crust. It’s simple to make, requires no oven, and delivers a perfect balance of sweet and tangy flavors that brighten up any occasion.

Ingredients

1 ½ cups graham cracker crumbs

⅓ cup melted butter

2 tbsp sugar

1 can (14 oz / 400g) sweetened condensed milk

½ cup fresh lemon juice (about 3–4 lemons)

Zest of 1 lemon

1 cup heavy whipping cream (cold)

Optional: 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a pie dish. Chill in the fridge for 15–30 minutes to set.
In a bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and well blended.
Beat the cold heavy whipping cream (and vanilla extract, if using) until stiff peaks form.
Gently fold the whipped cream into the lemon mixture, taking care to keep it light and airy.
Pour the filling into the prepared crust and smooth the top. Cover the pie and refrigerate for at least 4 hours or overnight to allow it to set properly.
Optionally top with additional whipped cream, lemon slices, or zest curls before slicing and serving.