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.
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)
Instructions
- In a large bowl, whisk together the sweetened condensed milk and fresh lemon juice until smooth and slightly thickened.
- If desired, fold in the lemon zest for extra citrus flavor.
- Pour the lemon filling evenly into the prepared pie crust and smooth the top with a spatula.
- Refrigerate the pie for at least 3 hours, or until the filling is fully set.
- Before serving, top the pie with whipped cream and garnish with lemon slices or additional zest.
Notes
The pie can be stored covered in the refrigerator for up to 3 days.
For a homemade crust, mix graham cracker crumbs, sugar, and melted butter, press into the pie dish, and chill before filling.
Folding whipped cream into the filling before pouring creates a creamier texture.
Adding vanilla extract to the filling enhances flavor.
Use fresh lemon juice for the best flavor, though bottled lemon juice can be a substitute.
Not recommended to freeze due to texture changes upon thawing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
