Silky, tangy, and incredibly refreshing, I find this no-bake Lemon Cream Pie to be one of the easiest desserts I can prepare when I want something bright and satisfying. I combine a buttery graham cracker crust with a smooth, citrusy filling that sets beautifully in the refrigerator. Every slice delivers a perfect balance of creamy sweetness and zesty lemon flavor.
Why You’ll Love This Recipe
I love how simple this recipe is because I don’t need to turn on the oven. I only mix, whip, fold, and chill. The texture turns out silky and light, while the lemon juice and zest give it a fresh, vibrant flavor that never feels too heavy. I also appreciate how quickly I can prepare it in just 15 minutes before letting the refrigerator do the rest of the work. It’s a dessert I like to serve in the summer, for holidays, or whenever I want an easy crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 9-inch graham cracker pie crust
1 (14 oz) can sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 (8 oz) package cream cheese, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
Lemon slices and whipped cream for garnish (optional)
Directions
I start by beating the softened cream cheese in a large mixing bowl until it becomes smooth and creamy. Then I add the sweetened condensed milk and continue beating until the mixture is silky and fully combined.
Next, I mix in the freshly squeezed lemon juice, lemon zest, and vanilla extract. I stir until the filling thickens slightly and becomes smooth.
In a separate bowl, I whip the heavy cream together with the powdered sugar until stiff peaks form. I gently fold the whipped cream into the lemon mixture, making sure not to deflate the airiness. I keep folding until everything is fully incorporated and light in texture.
I pour the filling into the prepared graham cracker crust and smooth the top with a spatula. Then I refrigerate the pie for at least 4 hours, allowing it to fully set.
Before serving, I like to garnish it with extra whipped cream and lemon slices. I slice and serve it chilled for the best flavor and texture.
Servings and timing
I prepare this pie in 15 minutes, and since there is no baking involved, the cooking time is 0 minutes. The total time comes to 4 hours and 15 minutes, including chilling time.
This recipe makes 8 servings, and each slice contains approximately 420 kcal.
Variations
I sometimes swap the graham cracker crust for a vanilla wafer crust when I want a slightly different flavor. If I feel adventurous, I add a bit more lemon zest for extra tanginess. I also like to fold in a handful of shredded coconut for a subtle tropical twist. For a lighter version, I use light cream cheese and reduced-fat condensed milk, and it still sets beautifully.
Storage/Reheating
I store the pie covered in the refrigerator for up to 4 days. I make sure to keep it tightly wrapped or in an airtight container to prevent it from absorbing other flavors. Since this is a no-bake chilled dessert, I do not reheat it. If I want to prepare it ahead of time, I can also freeze it for up to 1 month and thaw it overnight in the refrigerator before serving.
Related Recipes:
FAQs
Can I use bottled lemon juice instead of fresh?
I prefer using freshly squeezed lemon juice because I get a brighter, fresher flavor. Bottled juice works in a pinch, but I notice the taste is slightly less vibrant.
How do I know when the pie is fully set?
I check that the center feels firm and does not jiggle excessively when I gently shake the pan. After at least 4 hours in the refrigerator, it usually slices cleanly.
Can I make this pie ahead of time?
I often prepare it a day in advance. I keep it refrigerated and add the garnish just before serving for the best presentation.
Can I freeze Lemon Cream Pie?
I can freeze it for up to a month. I wrap it tightly and thaw it in the refrigerator overnight before slicing and serving.
What can I use instead of graham cracker crust?
I like using crushed vanilla wafers or digestive biscuits mixed with melted butter as an alternative crust option.
Conclusion
I find this Lemon Cream Pie to be one of the easiest and most refreshing desserts I can make without baking. The creamy texture, bright lemon flavor, and buttery crust create a perfect balance in every bite. Whenever I need a reliable, make-ahead dessert that always impresses, I turn to this simple yet elegant pie.
📖 Recipe:
Print
Lemon Cream Pie
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A silky, tangy no-bake Lemon Cream Pie with a buttery graham cracker crust and a smooth, citrusy filling that sets beautifully in the refrigerator for a refreshing and easy dessert.
Ingredients
1 (9-inch) graham cracker pie crust
1 (14 oz) can sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 (8 oz) package cream cheese, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
Lemon slices and whipped cream for garnish (optional)
Instructions
- Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
- Add the sweetened condensed milk and continue beating until fully combined and silky.
- Mix in the freshly squeezed lemon juice, lemon zest, and vanilla extract until the filling thickens slightly and is smooth.
- In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until fully incorporated and light in texture.
- Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until fully set.
- Garnish with whipped cream and lemon slices before serving. Slice and serve chilled.
Notes
Freshly squeezed lemon juice provides the brightest flavor, but bottled juice can be used if necessary.
The pie is fully set when the center is firm and does not jiggle excessively.
Can be prepared a day in advance and refrigerated until serving.
Freeze for up to 1 month; thaw overnight in the refrigerator before serving.
Substitute graham cracker crust with vanilla wafer or digestive biscuit crust if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 85 mg
