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Creamy No Bake Lemon Pie is the perfect recipe! It’s bursting with lemon flavor and is cool and creamy and is the most amazing dessert with a graham cracker pie crust. This will be the sweet treat you can’t resist!

lemon pie with lemon slices and whipped cream on top.


Why this is the BEST Lemon Pie

Need a little sunshine? This easy Lemon Pie is such an easy dessert that is sure to bring all the feel-good feelings of a bright sunny day. The pie is creamy and lemony and tastes, amazingly, like a Girl Scout Lemonade cookie but with a crumbly, buttery graham cracker crust. 

What I love about this no bake lemon icebox pie is the bright and fresh lemon flavor in the creamy smooth filling made with sweetened condensed milk. There’s just the right amount of crust, too. I love a graham cracker crust for this pie, but you can easily switch it up and use a Golden Oreo Crust or make a shortbread crust. This pie is one of my favorite no bake desserts and you’re going to be obsessed with it.

ingredients in lemon pie laid out on a white marble counter.

Lemon Pie Ingredients

  • Graham Cracker Crust: You can make my recipe or buy one from the store.
  • Whipped Cream: You’ll need this for the filling and topping.
  • Sweetened condensed milk: Regular is best (not fat free) but you can use the fat free, your pie just won’t set up as firm.
  • Lemon: You’ll need lemon zest, lemon juice, and some lemon slices for decorating!
  • Lemon Extract: Optional but really, not. It gives tons of lemon flavor!

Variations

  • Use a shortbread crust or a Golden Oreo Crust or buy a store bought crust, but homemade is so much better!
  • You can swap a container of cool whip for the whipped cream.
process shot of lemon pie.
process shot of lemon pie.
process shot of lemon pie.
process shot of lemon pie.
process shot of lemon pie.

How to Make Lemon Pie

  1. Make the whipped cream. I like to chill the bowl beforehand – a cold bowl keeps the fat in the cream cold so it’s much easier to whip. Your whipped cream will be even lighter and fluffier if you start with a cold bowl.
  2. Combine the sweetened condensed milk, lemon zest, lemon juice and the extract.
  3. Add half of the whipped cream and carefully stir to combine it with the other ingredients.
  4. Pour the mixture into your crust.
  5. Top with additional whipped cream.
lemon pie in a tin with sliced lemons on top.

Expert Tips

  • Do not skip the lemon juice and do not use fat free sweetened condensed milk or your pie won’t set up properly.
  • You can pipe the whipped cream using a star tip (I use a #22 star tip with a pastry bag).
  • To create the lemon curl in the middle, take a whole slice of lemon and cut a single slit to the middle. Give it a twist and place in on the pie. Sprinkle lemon zest over the top and that’s it!
  • Prefer lemon cheesecake? Try my No Bake Lemon Cheesecake or my baked lemon cheesecake!

FAQs

How to store the pie?

Store the pie in the refrigerator until ready to serve and afterwards. It will keep for a few days

Can I freeze this pie?

Yes you can! And it’s even good frozen.

Can I substitute Cool Whip?

Yes, by substituting one (8-ounce) container for the whipped cream.

lemon pie in a tin with sliced lemons on top.

No Bake Lemon Cream Pie Recipe

4.34 from 3 votes
This easy No Bake Lemon Pie is creamy and perfect with a graham cracker crust. You can even freeze it!
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Yield 10 servings
Serving Size 1 serving
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Ingredients
 

For the Crust:

For the Whipped Cream:

For the Lemon Cream:

  • 1 14-ounce can sweetened condensed milk
  • ¾ teaspoon lemon zest
  • ½ cup fresh lemon juice (about 3-4 lemons)
  • ¼ teaspoon pure lemon extract
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Instructions

  • Make the crust and chill until the filling is ready.
  • Make whipped cream. Add cream and sugar to the bowl of an electric mixer and beat on high speed until it doubles in size, then add vanilla. Continue beating on high speed until stiff peaks form. Chill until ready to use.
  • Stir sweetened condensed milk, ½ teaspoon lemon zest, lemon juice, and lemon extract in a large bowl until combined. Add half of your whipped cream and stir carefully until completely incorporated. Pour into crust.
  • Decorate the top of your pie with the rest of your whipped cream. You can spread it in an even layer or pipe it on using a star tip. (I used star tip #22 in a disposable pastry bag.) Sprinkle with remaining lemon zest. Chill until ready to use. Refrigerate leftovers. The pie is also good frozen for a cool summer treat.

Recipe Video

Recipe Notes

To make the graham cracker crust, mix 1 1/2 cups graham cracker crumbs with 7 tablespoons melted butter and 1/4 cup granulated sugar. Press into a 9-inch pie pan.
You must use full fat sweetened condensed milk and the full amount of lemon juice (FRESH) listed for the recipe to set up properly. You need to use fresh lemon juice for best results.

Recipe Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 15g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 89mg | Potassium: 50mg | Fiber: 1g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

This No Bake Lemon Pie Recipe with sweetened condensed milk is an easy icebox pie with tons of lemon flavor. Make a homemade graham cracker crust with this easy lemon filling – this pie is a favorite!

Other No Bake Pies



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.34 from 3 votes

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25 Comments

  3. Oh yeah!! Lemon creme pie is sooooo super amazing! Especially this time of year…I need this now! 😉

    Reply