Description

This No-Bake Lemon Cream Pie is a tangy, creamy, and refreshing dessert that’s perfect for spring and summer. Made with a graham cracker crust, smooth lemon cream filling, and topped with whipped cream and lemon slices, this easy pie requires no oven time and delivers big citrus flavor in every bite. Keywords: no-bake lemon pie, lemon cream pie recipe, graham cracker crust dessert, easy no-bake dessert, summer lemon pie, chilled lemon dessert.

Ingredients

For the Crust:

2 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For the Filling:

1 (8 oz) block cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tsp lemon zest
1 (8 oz) tub whipped topping (or homemade whipped cream)

For Topping:

Extra whipped cream
Lemon slices and zest, for garnish

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Instructions

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture is like wet sand.
Press the crust mixture firmly into the bottom and sides of a 9-inch pie dish or springform pan. Chill for at least 30 minutes.
In a large bowl, beat softened cream cheese until smooth and creamy. Add sweetened condensed milk, lemon juice, and lemon zest. Mix until fully incorporated.
Gently fold in whipped topping until the mixture is light and smooth, with no streaks.
Pour the lemon filling into the prepared crust and smooth the top.
Cover and refrigerate for at least 4 hours or overnight until fully set.

Before serving, top with additional whipped cream and garnish with lemon slices and zest.

Notes

Fresh lemon juice gives the best flavor, but bottled can be used in a pinch.
Pie can be made up to 2 days in advance.
For a firmer set, freeze the pie and let thaw slightly before serving.