This Easy Lemon Cream Pie is the ultimate treat to serve after a big BBQ. And the best part is that it's way easier than a traditional meringue pie. You'll love how the silky, fresh lemon filling holds its shape perfectly against that buttery graham cracker crust - with no pudding mix in sight.
It only takes 15 minutes to prep, making it the perfect stress-free dessert for your next family get-together! Love lemon desserts? Try my Better-Than-Panera Lemon Drop Cookies next!
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The Ultimate Easy Summer Dessert
As soon as the weather turns warm, I find myself hosting friends and family almost every weekend, serving everything from Pellet Grill Burgers to Fall Off The Bone Smoked 3-2-1 Ribs.
Of course, I always add classic sides like my Old Fashioned Three Bean Salad and Creamy Red Skin Potato Salad, too. However, I often find myself stumped on what to make for dessert.
That is, I used to until I created this creamy lemon pie recipe! Think of it as an easier take on lemon meringue pie, yet free from eggs, sour cream, cornstarch, and cream cheese.
Recipe at a Glance
- Prep Method: No-Bake / Whisk and Fold.
- Total Time: 15 minutes plus 6 hours to chill.
- Shelf Life: Up to 3 days (refrigerated)
- Yield: 8 generous slices
- Key Tools: 9-inch Pie Dish / Electric Hand Mixer
- Difficulty: Super Easy
Jump to:
Ingredients You'll Need
- Graham Cracker Crust: Make a homemade graham cracker crust with graham cracker crumbs, melted unsalted butter, and granulated sugar. (Or use a store-bought crust to save time!)
- Sweetened Condensed Milk: This adds rich flavor and sweetness. Don't substitute evaporated milk - it's not the same!
- Heavy Whipping Cream: Creates a light, fluffy filling. Make sure your cream is cold for easy whipping.
- Lemon: Use lemon juice and lemon zest for a bright, citrusy flavor. Be careful to avoid the white pith when zesting, as it can cause the filling to taste bitter.
- Vanilla: Just a teaspoon to add depth to the citrus.
- Optional Topping: Whipping cream, powdered sugar, and vanilla extract create a sweet, creamy topping. Substitute Cool Whip or ready-made whipping cream if preferred.
See the recipe card for full ingredient amounts and details.
How to Make Easy Lemon Cream Pie
Make the crust. Stir together the graham crumbs and sugar in a medium bowl. Then, add the melted butter and stir until well combined. Press firmly into a 9-inch pie dish. Use the bottom of a glass or measuring cup to pack it tight so it doesn't crumble when sliced. Optional: Bake at 350°F for 8-10 minutes for extra stability or freeze for 15 minutes to set the no-bake way.
Make the lemon base. In a large bowl, whisk together the condensed milk, lemon juice, zest, and vanilla.
Make the creamy filling. In a separate bowl, whip your heavy cream into soft peaks. Gently fold the whipped cream into the lemon mixture.
Fill and Chill. Pour the lemon filling into the prepared crust, smoothing the top with a spatula. Cover and chill in the refrigerator for at least 6 hours.
Serve. Whip all the topping ingredients with a hand mixer until stiff peaks form. Spread the whipped topping over the top of the pie, or serve it on the side. Garnish with lemon zest or lemon slices, and serve cold!
Jeri's Top Tips
- Bake for stability: If you're taking this to a potluck, bake the crust for 10 minutes. It makes the slices much easier to lift.
- Chill the crust first: If not baking, freeze the crust for 10-15 minutes before adding the filling to help it firm up.
- Fresh is Best: Freshly squeezed lemon juice gives this pie its bright, tangy flavor. Bottled juice can taste dull or slightly bitter.
- Create Clean Slices: Run your knife under warm water and wipe it clean between cuts for neat, bakery-style slices.
Variations
Berry Swirl: Swirl in 2 tablespoons of my Low-Sugar Strawberry Freezer Jam before chilling for a strawberry lemonade flavor.
Extra Spiced: Add a pinch of my Homemade Pumpkin Pie Spice to the graham cracker crust for a spicier flavor.
Make Ahead and Storage
You can prepare the crust and prepare the filling up to 2-3 days ahead of time. For best results, store the crust, filling, and topping separately in the fridge, then assemble before serving to prevent the pie from becoming soggy.
FAQs
One of the most common mistakes is not allowing enough chill time. This pie needs at least 6 hours to fully set. Using bottled lemon juice instead of fresh can also affect the flavor, making the filling taste less bright. In addition, over-whipping or under-whipping the cream can change the texture. Another mistake is not pressing the crust firmly enough, which can cause it to crumble when slicing. Follow my tips above, and you won't have any issues!
A runny lemon cream pie is usually caused by not chilling it long enough. The filling needs at least 6 hours (preferably overnight) to fully set.
Yes! This makes an amazing frozen treat! Wrap it tightly and freeze for up to a month.
More Easy Dessert Recipes
- Easy Sugar Cookie Fruit Pizza - Colorful, customizable, and always a favorite.
- Philadelphia Strawberry Cheesecake Snack Bars - Dessert heaven in bite-sized form.
- Easy Fruit Salad with Cool Whip and Pudding - Light, creamy, ready in minutes, and irresistible.
- Smoked Cheesecake on Pellet Grill - Rich, creamy, and infused with subtle wood-fired flavor.
Printable Recipe
No-Bake Lemon Cream Pie
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup melted unsalted butter
- 3 tablespoons granulated sugar
For the Filling:
- 1 (14 oz) can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- extra lemon zest or thin lemon slices, for garnish
Instructions
- For the crust. In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until fully combined. Press the mixture firmly into the bottom of a 9-inch pie dish using the bottom of a measuring cup or glass.Optional: For a firmer crust, preheat your oven to 350°F and bake for 8-10 minutes. Let it cool completely before filling. Otherwise, chill the crust in the freezer for 10-15 minutes while you prepare the filling.
- For the filling. In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. In a separate bowl, whip the ½ cup of heavy cream until soft peaks form. Gently fold the whipped cream into the lemon mixture using a spatula until smooth and creamy. Do not over-mix, as you want to keep the filling light and airy.
- Fill and chill. Pour the lemon filling into the prepared crust and smooth the top with a spatula. Cover and refrigerate for at least 6 hours (or overnight) until the pie is fully set.
- Serve. In a medium bowl, whip the topping ingredients (heavy cream, powdered sugar, and vanilla) until stiff peaks form. Spread or pipe the whipped cream over the top of the chilled pie. Garnish with extra lemon zest or thin lemon slices. Slice and serve cold.
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Notes
- Lemon Juice. Always use freshly squeezed lemon juice for this recipe. Bottled juice lacks the bright, floral oils found in fresh lemons and can leave a dull or metallic aftertaste.
- Crust Stability. If you are traveling to a potluck or BBQ, I recommend the 10-minute bake for the crust. It helps the slices stay intact when being lifted out of the dish.
- Make Ahead. This pie is perfect for entertaining because it must be made in advance. You can prepare it up to 2 days ahead of time.
- Clean Slices. For neat, bakery-style edges, run your knife under warm water and wipe it clean between every cut.
- Leftovers. No-bake lemon cream pie can be stored in the refrigerator for up to 3 days. It also freezes beautifully for up to 1 month and can be eaten as a frozen treat!
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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