No-Bake Lemon Pie
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Bright, creamy, and refreshingly simple, this No-Bake Lemon Pie is made with fresh lemon juice, sweetened condensed milk, and a homemade graham cracker crust. It comes together in about 20 minutes and is the perfect make-ahead dessert for cookouts, holidays, and summer parties.
I’ve always loved how easy my No-Bake Key Lime Pie is, and after hearing from so many readers who made it, I couldn’t resist creating a lemon version. It has the same creamy filling and buttery homemade graham cracker crust, but the fresh lemon gives it a bright flavor that’s perfect for spring and summer.
If you’re looking for another easy citrus dessert, my No-Bake Key Lime Pie is always a favorite. It has become one of my most popular dessert recipes for good reason.
Why You’ll Love This Recipe
- No oven required. Perfect for hot summer days.
- Fresh lemon flavor. Bright without being overly tart.
- Homemade graham cracker crust. Buttery, crisp, and easy to make.
- Great for making ahead. In fact, it’s even better after chilling overnight.
- Simple ingredients. Nothing fancy required.
If you’re planning a summer dessert table, you’ll also love my Cheesecake Stuffed Strawberries. They’re another easy make-ahead dessert that’s always a hit.
Simple Ingredients
- Graham Cracker Crumbs – The homemade crust only takes a few minutes to mix together and adds so much more flavor than a store-bought crust.
- Fresh Lemon Juice – Freshly squeezed lemon juice gives this pie its bright flavor. Bottled lemon juice works if needed, but fresh really is worth it here.
- Lemon Zest – A little zest adds extra lemon flavor without making the filling overly tart.
- Sweetened Condensed Milk – This is what gives the pie its rich, creamy texture while helping the filling set.
- Whipped Topping – I used heavy whipping cream, but you can substitute Cool Whip.
See the recipe card below for a complete list of ingredients and measurements.
Jill’s Top Tips
- Use freshly squeezed lemons whenever possible.
- Chill the pie overnight if you have the time. It slices even better the next day.
- Don’t overmix once you fold in the whipped topping. Keeping plenty of air in the filling gives the pie its light texture.
- Chill the crust before adding the filling if your kitchen is especially warm.
How to Make No-Bake Lemon Pie
Step 1: Combine the graham cracker crumbs, brown sugar, and melted butter. Press the mixture firmly into a 9-inch pie plate and refrigerate while you prepare the filling.
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Step 2: Beat the heavy whipping cream, sugar, and vanilla until stiff peaks form.
Step 3: In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest. Gently fold in the whipped cream until no streaks remain.
Step 4: Spoon the filling into the chilled graham cracker crust and smooth the top.
Step 5: Refrigerate for at least 6 hours, or overnight for the best texture and clean slices.
Step 6: Top with the remaining whipped cream and garnish with graham cracker crumbs or a little lemon zest before serving.
Variations
- Add fresh blueberries or raspberries on top before serving.
- Garnish with thin lemon slices for a pretty presentation.
- Use vanilla wafer crumbs instead of graham crackers for a slightly different flavor.
- Add a little extra lemon zest if you enjoy a stronger citrus flavor.
What to Serve With No-Bake Lemon Pie
This pie is perfect after grilled burgers, barbecue chicken, pulled pork, or slow cooker ribs at your next cookout. It also fits right in at Easter, Mother’s Day, baby showers, and summer potlucks when you need an easy dessert that can be made ahead.
Looking for more desserts worth sharing? Browse all of my Easy Dessert Recipes for even more family favorites.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
No-Bake Lemon Pie
Ingredients
Crust
- 2½ cups graham cracker crumbs about 1 sleeve and a half
- ½ cup butter melted
- 2 tablespoons brown sugar
Homemade Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Lemon Pie Filling
- 1 14-ounce can sweetened condensed milk
- ¾ cup fresh lemon juice about 4 to 5 lemons
- zest of 1 lemon
- prepared whipped cream from above
Instructions
Make the Crust
- In a food processor, pulse the graham crackers into fine crumbs. Add the brown sugar and melted butter, then pulse until the mixture resembles wet sand.2½ cups graham cracker crumbs, ½ cup butter, 2 tablespoons brown sugar
- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate while you prepare the filling.
Make the Whipped Cream
- In the bowl of a stand mixer, beat the heavy whipping cream, sugar, and vanilla on medium-high speed until stiff peaks form.1 cup heavy whipping cream, 2 tablespoons granulated sugar, ½ teaspoon vanilla extract
Make the Lemon Filling
- In a large mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth.1 14-ounce can sweetened condensed milk, ¾ cup fresh lemon juice, zest of 1 lemon
- Gently fold the prepared whipped cream into the lemon mixture until fully combined. Be careful not to overmix.prepared whipped cream
- Spoon the filling into the chilled graham cracker crust and smooth the top.
- Refrigerate for at least 6 hours, but preferably overnight, until fully set.
- Before serving, garnish with a light sprinkle of graham cracker crumbs or a little lemon zest, if desired.
- Do not skip the chill time. The pie may seem soft after a few hours, but an overnight chill gives it the perfect creamy texture and clean slices.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Notes
Jill’s Tips
- Fresh lemon juice gives the brightest flavor. Bottled juice will work, but fresh is worth it.
- Chill the pie overnight if possible. The extra time gives the filling the best texture and makes slicing much easier.
- Fold the whipped cream in gently to keep the filling light and fluffy.
- If you’re short on time, substitute 2 cups of thawed Cool Whip for the homemade whipped cream.
