No-Bake Lemon Cream Pie
This no-bake lemon cream pie is creamy, bright, and refreshing with a fluffy lemon filling and a buttery graham cracker crust. It’s an easy dessert that’s perfect for warm days, holidays, and make-ahead gatherings.
Equipment
- mixing bowls
- whisk
- rubber spatula
- measuring cups
- measuring spoons
- zester or microplane
Ingredients
- 1 prepared 9-inch graham cracker crust
- 1 can sweetened condensed milk
- ½ cup fresh lemon juice
- 2 teaspoons lemon zest
- 2 cups whipped topping, thawed
- whipped cream, extra lemon zest, or lemon slices for garnish, optional
Instructions
- If using a prepared graham cracker crust, set it aside. If using a homemade crust, make sure it is pressed firmly into a 9-inch pie pan and chilled before adding the filling.
- In a medium mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and slightly thickened.
- Gently fold in the whipped topping until fully combined and fluffy.
- Spoon the filling into the prepared crust and smooth the top with a spatula.
- Cover loosely and refrigerate for at least 4 hours, or until set. For the best texture, chill overnight. Garnish with whipped cream, extra lemon zest, or lemon slices before serving if desired.
Notes
Use a standard 9-inch graham cracker crust, not a deep-dish crust. For the best flavor, use fresh lemon juice and zest only the yellow part of the peel. Chill for at least 4 hours, but overnight is even better for clean slices.