Name: Easy No-Bake Lemon Pie
Prep time: 10 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 1 prepared pie crust (graham cracker or shortbread); 2 cups (14 oz can) sweetened condensed milk; 3/4 cup fresh lemon juice (about 3–4 lemons); Zest of 1 lemon (optional, for extra flavor); Whipped cream, for topping; Lemon slices or zest, for garnish (optional)

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This refreshing Easy No-Bake Lemon Pie features a silky, tangy lemon filling made with sweetened condensed milk and fresh lemon juice, set in a buttery graham cracker crust. It’s a perfect light dessert for warm days or any time I crave a citrusy treat.

Ingredients

1 prepared pie crust (graham cracker or shortbread)

2 cups (14 oz can) sweetened condensed milk

¾ cup fresh lemon juice (about 3–4 lemons)

Zest of 1 lemon (optional, for extra flavor)

Whipped cream, for topping

Lemon slices or zest, for garnish (optional)

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

Directions

In a large bowl, I whisk together the sweetened condensed milk and fresh lemon juice until smooth and slightly thickened.

If I want extra citrus flavor, I fold in the lemon zest at this stage.

Then, I pour the lemon filling evenly into the prepared pie crust and smooth the top with a spatula.

I refrigerate the pie for at least 3 hours, or until the filling is fully set.

Before serving, I top the pie with whipped cream and garnish with lemon slices or additional zest for a fresh finish.

Servings and Timing

This recipe makes about 8 slices. It takes around 10 minutes to prepare and requires at least 3 hours of chilling time for the filling to set properly. Total time is approximately 3 hours and 10 minutes.

Variations

I sometimes add fresh berries on top of the filling before chilling for a fruity twist.

For a homemade crust, I mix graham cracker crumbs, sugar, and melted butter, then press it into the pie dish and chill before adding the filling.

To make it a bit creamier, I gently fold in some whipped cream into the lemon filling before pouring it into the crust.

Using shortbread crust instead of graham crackers gives it a richer texture.

Adding a touch of vanilla extract to the filling can add a subtle sweetness and depth of flavor.

Storage/Reheating

I store this pie covered in the refrigerator for up to 3 days. Since it’s a no-bake dessert, reheating isn’t necessary or recommended. If anything, I prefer to enjoy it chilled to keep that refreshing texture and tangy flavor.

FAQs

How long can I keep this pie in the fridge?

I usually keep it refrigerated for up to 3 days. After that, the crust might get soggy and the filling could lose some of its fresh lemon flavor.

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice can work in a pinch, I always prefer fresh lemon juice for the best bright, natural flavor.

Is it possible to make this pie dairy-free?

Since the filling relies on sweetened condensed milk, which is dairy-based, making it fully dairy-free would require a substitute like coconut condensed milk, but that will change the flavor and texture.

Can I freeze the pie?

I don’t recommend freezing this pie because the filling texture might separate or become watery when thawed.

Can I make this pie ahead of time?

Absolutely! I usually prepare it the day before I plan to serve it so it has plenty of time to set and the flavors meld nicely.

Conclusion

I find this Easy No-Bake Lemon Pie to be a perfect balance of creamy sweetness and refreshing tartness, with minimal effort and no oven needed. It’s an ideal dessert for warmer days or whenever I want a quick, citrusy treat. Whether served plain or with a few fresh berries and whipped cream, it never fails to delight. I always keep this recipe on hand for a simple yet impressive dessert option.

Recipe:

Easy No-Bake Lemon Pie

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Author: Cheryl
Total Time: 3 hours 10 minutes
Yield: 8 slices
Diet: Vegetarian

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Description

A refreshing no-bake lemon pie with a silky, tangy lemon filling made from sweetened condensed milk and fresh lemon juice, set in a buttery graham cracker crust. Perfect for warm days or a light citrus dessert.