No-Bake Lemon Pie

A creamy and tangy No-Bake Lemon Pie that’s easy to prepare and perfect for any occasion, offering a delightful citrus flavor in a buttery crust.

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Prep Time 15

Total Time 2 15

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the crust

1 1/2 cups graham cracker crumbs or digestive biscuits for a slightly different crunch — for a gluten-free crust, use gluten-free cookies.
6 tablespoons unsalted butter, melted or coconut oil for a subtle tropical note.

For the filling

14 ounces sweetened condensed milk (1 can) for a lighter twist, try half condensed milk and half Greek yogurt (adds tang and protein).
1/2 cup fresh lemon juice about 2–3 lemons, always prefer fresh for the brightest flavor.
2 tablespoons lemon zest essential for flavor.
1 teaspoon vanilla extract rounds and warms the lemon.
1 pinch salt enhances the sweetness and brightness.

For garnish

Whipped cream and extra lemon slices optional, for a charming touch.

Method

Preparation

Line a 9-inch pie dish with parchment or lightly grease it.
Pulse graham crackers into fine crumbs or crush in a zip bag.
Stir the crumbs and melted butter together until the mixture holds when pinched. Press evenly into the bottom and up the sides of the pie dish.
Chill the crust in the refrigerator for 10 minutes.

Filling

In a mixing bowl, whisk the sweetened condensed milk, fresh lemon juice, lemon zest, vanilla, and a pinch of salt until thickened.
Pour the lemon filling into the chilled crust and smooth the top.
Cover the pie with plastic wrap and refrigerate for at least 2 hours, or overnight for a firmer set.

Serving

Top with whipped cream and lemon slices, serve chilled.
Slice with a warm, wet knife for clean edges.

Notes

For best results, use fresh lemon juice and zest. Patience is key for a firm and beautiful pie. Variations include adding berry swirls or using a coconut crust.