I remember the first time I tried to make this dessert and it was a complete mess because I thought I could skip chilling the crust and it ended up sliding all over the plate and I laughed so hard because my kids were trying to catch the filling with spoons and it was sticky and sweet and messy but we still ate it anyway and it actually tasted amazing and I learned quickly that patience is key and I always tell my friends to chill the crust first and let the flavors set because it makes such a difference and sometimes I still forget and it’s a funny little disaster in the kitchen and my youngest always says mom we need more dessert and it’s so sweet and tangy and creamy and everyone wants seconds.
One Saturday morning I decided to make this for breakfast and I didn’t have enough lemon juice so I squeezed extra lemons and my hands were all sticky and smelling like citrus and I spilled a little milk on the counter and my dog tried to lick it up and I had to laugh and clean up fast because the kids were already running around looking for breakfast and I poured the filling into the crust carefully and it wobbled a little and I thought oh no not again but it set perfectly in the fridge and by lunchtime it was ready and everyone gathered around the table and my husband said wow this tastes just like summer and it felt so good to see their faces light up.
I love making this dessert when the weather is hot because it’s so quick and easy and I don’t need to turn on the oven and I can let the kids help with mixing and folding and sometimes they spill a little flour or crumbs and it makes me smile because the kitchen looks like chaos and we all laugh and taste the batter secretly and I tell them no licking spoons yet because it has to be set first and we wait together and finally scoop it into bowls and everyone loves it and it disappears fast and I have to hide the last slice or my son will cry and beg for more.
Sometimes I bring it to potlucks and parties and it’s a hit because everyone loves creamy desserts and I made one time with extra lemon zest and my neighbor said oh wow this is tangy and refreshing and I felt proud and then spilled a little whipped cream on my shirt and laughed because life is messy and we just eat and enjoy and the kids are climbing on chairs asking for bites and I tell them wait and then sneak a piece myself and it’s sweet and tangy and smooth and it makes all the effort worth it.
I’ve found it’s fun to pair this dessert with other little treats and one time I tried it with Cottage Cheese Muffins and it was surprisingly delicious and also with fresh strawberries or blueberries or a small slice of pound cake and even some vanilla ice cream or a drizzle of caramel sauce and a few crushed nuts on top and every combination tastes so good and the kids always ask for the muffins and fruit and ice cream together and I say okay because seeing them happy makes me happy and it’s perfect for breakfast or dessert or a little snack after school and it’s always a hit.
Ingredients
- 1 and 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 1 can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Ingredients notes
- Graham cracker crumbs small broken pieces of sweet crackers for the base
- Melted butter butter that is soft and runny to mix with the crumbs
- Sugar makes things sweet and yummy
- Sweetened condensed milk thick milky sugar liquid for creaminess
- Fresh lemon juice juice squeezed from lemons for tangy flavor
- Lemon zest tiny yellow bits of lemon peel for extra taste
- Vanilla extract sweet smelling liquid for yummy flavor
- Heavy whipping cream thick creamy milk that whips up fluffy
How to make no bake lemon pie ?
Step 1: prepare the crust.
Mix the graham cracker crumbs melted butter and sugar in a bowl and press the mixture into the bottom of a pie pan and flatten it with the back of a spoon or a cup and make sure it is even and firm.
Step 2: chill the crust.
Put the crust in the refrigerator and let it chill for at least 10 minutes and this helps it become firm and ready for the filling.
Step 3: mix the filling.
In a medium bowl pour the sweetened condensed milk and add the lemon juice lemon zest and vanilla extract and stir gently until it is smooth and creamy and the mixture thickens slightly.
Step 4: whip the cream.
In a separate bowl pour the heavy whipping cream and use a hand mixer or whisk and beat it until soft peaks form and it becomes fluffy and light.
Step 5: combine cream and filling.
Gently fold the whipped cream into the lemon mixture using a spatula and do it slowly so it stays fluffy and do not overmix because it can get flat.
Step 6: pour into crust.
Pour the creamy lemon mixture onto the chilled crust and spread it evenly with a spatula and smooth the top so it looks nice and neat.
Step 7: chill the pie.
Put the pie in the refrigerator and let it chill for at least 4 hours or overnight because this helps it set and makes it easy to slice.
Step 8: serve and enjoy.
Take the pie out of the refrigerator and cut slices with a sharp knife and serve it on plates and you can add whipped cream or lemon slices on top for extra decoration.
Kitchen equipment needed
- Bowl
- Spoon
- Pie pan
- Measuring cups
- Measuring spoons
- Hand mixer or whisk
- Spatula
- Knife
Storage options
Store the pie in the refrigerator covered with plastic wrap or in an airtight container and it stays fresh for 3 to 4 days and do not leave it at room temperature because it can get soft and melt.
Variations for no bake lemon pie
You can add fresh berries on top for a fruity twist or use a chocolate cookie crust instead of graham crackers and try lime juice instead of lemon for a different tang and add a layer of crushed pineapple for a tropical version.
FAQs
What is no bake lemon pie made of?
No bake lemon pie is made of graham cracker crust sweetened condensed milk fresh lemon juice lemon zest heavy cream melted butter sugar and vanilla extract and it is creamy tangy and sweet.
What does no bake lemon pie taste like?
It tastes sweet and tangy and creamy and light and fluffy and refreshing and perfect for a hot day or a dessert treat.
Can I make this pie ahead of time?
Yes you can make it a day before and keep it in the fridge and it will taste even better the next day because the flavors mix together.
Can I freeze no bake lemon pie?
Yes you can freeze it in an airtight container and thaw it in the refrigerator before serving and it stays creamy and soft.
Can I use a different crust?
Yes you can use chocolate cookies or digestive biscuits or even pretzels for a salty sweet crust and it works well with the lemon filling.
Is it safe for kids to eat?
Yes it is safe for kids to eat and it does not need baking so it is soft and easy to scoop and the lemon flavor is not too strong.
Can I make it less sweet?
Yes you can reduce the sugar in the crust or add a little more lemon juice to balance the sweetness and make it tangy.
How long does it last in the fridge?
It lasts 3 to 4 days covered and it is best eaten fresh because the crust can get soft if stored too long.
no bake lemon pie
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes320
kcal15
minutesno bake lemon pie is creamy tangy and sweet and perfect for summer or anytime you want a quick delicious dessert.
Ingredients
1 and 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
1 can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup heavy whipping cream
Directions
- Mix the graham cracker crumbs melted butter and sugar in a bowl and press the mixture into the bottom of a pie pan and flatten it with the back of a spoon or a cup and make sure it is even and firm.
- Put the crust in the refrigerator and let it chill for at least 10 minutes and this helps it become firm and ready for the filling.
- In a medium bowl pour the sweetened condensed milk and add the lemon juice lemon zest and vanilla extract and stir gently until it is smooth and creamy and the mixture thickens slightly.
- In a separate bowl pour the heavy whipping cream and use a hand mixer or whisk and beat it until soft peaks form and it becomes fluffy and light.
- Gently fold the whipped cream into the lemon mixture using a spatula and do it slowly so it stays fluffy and do not overmix because it can get flat.
- Pour the creamy lemon mixture onto the chilled crust and spread it evenly with a spatula and smooth the top so it looks nice and neat.
- Put the pie in the refrigerator and let it chill for at least 4 hours or overnight because this helps it set and makes it easy to slice.
- Take the pie out of the refrigerator and cut slices with a sharp knife and serve it on plates and you can add whipped cream or lemon slices on top for extra decoration.
