No Bake Lemon Pie (Creamy, Tangy & Easy)

When the weather warms up, nothing beats a refreshing dessert that doesn’t require turning on the oven. That’s where this No-Bake Lemon Pie comes in. It’s creamy, tangy, and has just the right amount of sweetness to balance the citrus kick. The best part? It sets beautifully in the fridge while you kick back and relax.

This is one of those desserts that feels fancy enough for company but simple enough for a weeknight treat. With just a few basic ingredients and no baking required, it’s a guaranteed crowd-pleaser you’ll want to make again and again.

Why You’ll Love This Recipe

• No oven required — perfect for hot days.
  
• Only a handful of simple ingredients.
  
• Creamy, smooth filling with a zesty lemon punch.
  
• Great make-ahead dessert for parties or holidays.
  
• Light, refreshing, and not overly sweet.

Kitchen Equipment You’ll Need

• Mixing bowls
• Hand mixer or whisk
• Rubber spatula
• Measuring cups & spoons
• 9-inch pie dish
• Plastic wrap

Step-by-Step Instructions

1. Make the Crust

Start with a classic graham cracker crust. Mix crushed graham crackers with melted butter and a little sugar until the crumbs look like wet sand. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Pop it in the fridge for 15 minutes to firm up while you prep the filling.

Tip: If you want a stronger crust, freeze it for 20 minutes instead of refrigerating.

2. Prepare the Lemon Filling

In a large bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, fresh lemon juice, and lemon zest. Whip until creamy and lump-free. The lemon juice will slightly thicken the mixture.

Tip: Always use fresh lemon juice — bottled just won’t give the same bright flavor.

3. Fold in Whipped Topping

Gently fold in whipped topping (like Cool Whip) or homemade whipped cream using a spatula. This keeps the filling light and airy. Be careful not to overmix, or you’ll lose the fluffiness.

4. Assemble the Pie

Pour the lemon filling into the chilled crust. Smooth out the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture.

5. Garnish and Serve

Once set, decorate with extra whipped cream, lemon slices, or zest before serving. Slice with a sharp knife for neat pieces.

Storage and Serving Tips

• Refrigerator: Keep covered in the fridge for up to 4 days.
  
• Freezer: You can freeze this pie for up to 2 months. Thaw in the fridge overnight before serving.
  
• Serving Idea: Top each slice with fresh berries or a drizzle of raspberry sauce for extra flair.

FAQs

Can I use bottled lemon juice instead of fresh?
Fresh is best, but bottled works in a pinch.

Can I make this pie ahead of time?
Yes, it’s perfect for making a day ahead.

What can I use instead of graham crackers?
Try digestive biscuits, vanilla wafers, or shortbread.

Can I use homemade whipped cream instead of Cool Whip?
Absolutely, just whip 2 cups of heavy cream with sugar.

How do I keep the crust from crumbling?
Press it firmly into the pan and chill before filling.