No Bake Lemon Pie
A refreshing no-bake lemon pie with a buttery graham cracker crust and a tangy lemon filling. Perfect for hot summer days or any time you crave a light dessert.
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Spatula
- Electric mixer or whisk for whipping cream
Ingredients
- 1 1/2 cups graham cracker crumbs Finely crushed
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter Melted
- 2 cans sweetened condensed milk 14 oz each
- 3/4 cup fresh lemon juice About 4-5 large lemons
- 1 tablespoon lemon zest Finely grated
- 1 cup heavy whipping cream For topping
- 2 tablespoons powdered sugar For whipped cream
Instructions
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until the mixture is well combined and resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes to set.
- In a large bowl, whisk together sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and thickened. Pour the filling into the chilled crust and smooth the top with a spatula. Refrigerate for at least 3 hours or until set.
- Before serving, whip heavy whipping cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the pie. Garnish with additional lemon zest if desired.
Notes
Chef's Tips:
• For a firmer filling, you can add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of water to the lemon mixture.
• Avoid over-whipping the cream to prevent it from turning into butter.
• Serve chilled for the best texture and flavor.
Food Safety:
• Keep the pie refrigerated at all times to prevent spoilage.
• Consume within 3-4 days for best quality and safety.