No-Bake Lemon Cream Pie

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There is summer in every bite of my No-Bake Lemon Cream Pie! A silky, fresh lemon filling is held perfectly by a buttery graham cracker crust to form a delicious dessert that's finished with whipped cream and fresh lemon zest.

Prep Time15

Chill Time6

Total Time6 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 394kcal

Author: Jeri Walker

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

US Customary - Metric

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.

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