Make a smooth, creamy lemon pie with a graham cracker crust in minutes—no baking required. This chilled dessert balances sweet and tart flavors with bright fresh lemon, making it an ideal treat for warm-weather gatherings or a simple family dessert.
This lemon icebox pie is perfect for spring and summer parties, graduations, bridal showers, or any time you want a light, refreshing dessert. It’s easy to prepare and highlights the clean flavor of fresh lemon.
If you enjoy lemon desserts, try other lemon recipes like lemon curd thumbprint cookies or lemon poke cake for more bright citrus options.
Ingredients Needed
Only a few simple ingredients are required for this easy no-bake lemon cream pie. The recipe comes together quickly and yields a rich, creamy filling with vibrant lemon flavor.
Here’s what you need:
- Graham cracker crust – store-bought or homemade, whichever you prefer.
- Cream cheese, softened – the base of the creamy filling.
- Sweetened condensed milk – provides sweetness and smooth texture.
- Fresh-squeezed lemon juice – for bright, refreshing lemon flavor.
- Lemon zest – adds color and concentrated lemon aroma.
- Whipped cream – optional, for a light topping and decoration.
Easy No Bake Lemon Pie Instructions
This no-bake lemon pie is especially welcome on hot days because it requires no oven time. The balance of creamy sweetness and citrus makes it a favorite summer dessert. Below are the straightforward steps; the full printable recipe is available in the recipe card.
1. In a large mixing bowl, beat together the softened cream cheese, sweetened condensed milk, fresh lemon juice, and lemon zest until the mixture is smooth and well combined.
2. Pour the lemon cream mixture into the graham cracker crust, using a rubber spatula to scrape down the sides of the bowl and smooth the top.
3. Cover the pie with plastic wrap or the crust’s lid and refrigerate for at least 4 hours so the filling firms and the flavors meld.
4. Just before serving, top with whipped cream if desired, slice, and enjoy.
Recipe Variations
This simple no-bake base is very adaptable. Try these variations to change the flavor or presentation:
- Substitute orange juice and orange zest for lemon to make a creamsicle-style pie.
- Use key lime juice and zest to turn this into a no-bake key lime pie.
- Fold in crushed Oreo cookies for a cookies-and-cream variation.
- Top with fresh lemon slices, raspberries, or candied lemon peel for color and texture.
- Swap Cool Whip for freshly whipped cream for convenience.
- Make a homemade graham cracker crust by mixing crushed graham crackers with melted butter, then pressing into a pie plate.
How to Store
Store leftover pie covered in the refrigerator in an airtight container or wrapped with plastic wrap. It will keep well for 2–3 days. You can also freeze the pie: keep it wrapped and frozen, then serve frozen for a firmer texture or thaw in the refrigerator before serving.
Print the Recipe
This easy lemon pie will be a go-to all summer long. It’s quick to prepare, wonderfully refreshing, and perfect for sharing—enjoy!
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Easy Lemon Pie
Ingredients
- 1 Graham Cracker Crust, pre made or homemade
- 16 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- ¼ cup fresh squeezed lemon juice
- Zest of 1 lemon
- 8 tbsp Whipped cream for topping, optional
Instructions
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In a large mixing bowl, beat together cream cheese, sweetened condensed milk, lemon juice, and lemon zest until well combined.
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Pour cheesecake mixture into the crust.
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Cover and refrigerate for at least 4 hours to set.
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If desired, top with whipped cream just before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.