Dive into the zesty delight of this No-Bake Lemon Cream Pie, a dessert that combines the tangy freshness of lemon with creamy, velvety textures all set in a crisp graham cracker crust. This recipe is perfect for those warm days when you crave something sweet but don’t want to turn on the oven. It’s easy to prepare, making it an ideal choice for both novice bakers and experienced chefs looking for a quick dessert solution.

Whether you're wrapping up a family dinner or bringing a contribution to a festive gathering, this lemon cream pie promises to be a hit. Let’s walk through the simple steps to create this delightful treat.
Effortlessly Delicious: Your Guide to a Perfect No-Bake Pie
This no-bake pie is not just easy to make but also packs a punch of lemony freshness, sure to be a crowd-pleaser at any event.
Essential Tips for a Flawless Pie:
- Smooth Mixing: Ensure your cream cheese is well-softened to avoid lumps for a perfectly smooth filling.
- Flavor Balance: The right amount of lemon zest and juice provides a vibrant but not overwhelming citrus flavor.
- Gentle Folding: Incorporate the whipped cream gently to keep the mixture light and airy.
- Chill Thoroughly: Allowing the pie to set in the refrigerator is crucial for achieving the ideal texture.
No-Bake Lemon Cream Pie Recipe:
- Preparation time: 15 minutes
- Chilling time: 4 hours
- Servings: 8
- Equipment: Mixing bowl, electric mixer
Ingredients:
- 1 prepared graham cracker crust (9-inch)
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- ⅓ cup lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy cream, whipped
Directions:
- Cream the Cheese: In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
- Combine Ingredients: Gradually add the sweetened condensed milk to the cream cheese, beating until well incorporated. Mix in the lemon juice and lemon zest until the mixture is completely smooth.
- Fold in Whipped Cream: Carefully fold the whipped cream into the lemon mixture, ensuring not to deflate the cream. Mix until just combined, with no streaks.
- Fill the Crust: Pour the creamy lemon filling into the graham cracker crust, smoothing the top with a spatula.
- Chill the Pie: Refrigerate the pie for at least 4 hours, or ideally overnight, to allow it to set firmly.
- Garnish and Serve: Just before serving, add a sprinkle of lemon zest or decorate with thin lemon slices to enhance the visual appeal.
Ready to Serve!
Enjoy slicing into this lusciously light lemon cream pie, each piece bursting with a balance of sweet and tangy flavors, nestled in a buttery crust. This no-bake wonder is the perfect ending to any meal, sure to satisfy your dessert cravings with minimal effort and maximum flavor.
PrintNo-Bake Lemon Cream Pie
This no-bake pie is not just easy to make but also packs a punch of lemony freshness, sure to be a crowd-pleaser at any event.
- Total Time: 4 hours 15 minutes
- Yield: 8 1x
Ingredients
- 1 prepared graham cracker crust (9-inch)
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- ⅓ cup lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy cream, whipped
Instructions
- Cream the Cheese: In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
- Combine Ingredients: Gradually add the sweetened condensed milk to the cream cheese, beating until well incorporated. Mix in the lemon juice and lemon zest until the mixture is completely smooth.
- Fold in Whipped Cream: Carefully fold the whipped cream into the lemon mixture, ensuring not to deflate the cream. Mix until just combined, with no streaks.
- Fill the Crust: Pour the creamy lemon filling into the graham cracker crust, smoothing the top with a spatula.
- Chill the Pie: Refrigerate the pie for at least 4 hours, or ideally overnight, to allow it to set firmly.
- Garnish and Serve: Just before serving, add a sprinkle of lemon zest or decorate with thin lemon slices to enhance the visual appeal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
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