In summer I try to avoid turning on the oven whenever possible. No-bake desserts are perfect for hot days, and this No Bake Lemon Pie is light, bright, and ideal for warm weather.
Summer is almost here and the warm weather has us spending more time outdoors and less time in the kitchen. This No Bake Lemon Pie is one of my favorite desserts when it’s hot — cold, creamy, and full of sunshine.
If you love no-bake treats, try this next: Hershey Pie.
No Bake Lemon Pie Crust:
Step one: Begin by preparing the crust. Combine all crust ingredients in a mixing bowl and stir until evenly combined.
Step two: Lightly grease a 9-inch pie pan with nonstick spray. Press the crust mixture firmly and evenly into the bottom and up the sides of the pan using your fingers or the back of a spoon. Chill the crust in the refrigerator for 1 hour.
No Bake Lemon Pie Filling:
Step three: While the crust chills, prepare the filling. Beat the filling ingredients together in a stand mixer or with a hand mixer until smooth and well combined.
Step four: After the crust has chilled, spread the filling evenly into the crust. Return the pie to the refrigerator and chill for 4 hours, or until set.
Step five: Remove from the fridge, slice, and serve.
- Optional: top with whipped cream and lemon slices.
Lemon Recipes:
Here are a few more lemon favorites:
- Frosted Lemonade
- Blueberry Lemon Cupcakes
- Lemon Meringue Pie
- Blueberry Lemon Loaf
If you try this recipe I’d love to hear from you — leave a comment below. You can also connect with me on social media and share your creations using the hashtag #TDOARH.
No Bake Lemon Pie
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Ingredients
Crust:
- 1 1/2 cups crushed graham crackers, (about 10–12 whole crackers)
- 1/4 cup packed brown sugar
- 6 tablespoons unsalted butter, (melted)
- pinch of salt, (to taste)
Filling:
- 8 oz cream cheese, (softened)
- 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
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Combine the crust ingredients in a bowl and mix until evenly combined.
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Grease a 9-inch pie pan, press the crust mixture into the pan, and chill for 1 hour.
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In a large bowl, beat the filling ingredients together until smooth and creamy.
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Spread the filling over the chilled crust and refrigerate for 4 hours to set.
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Slice and serve chilled.
Notes
- Optional: top with whipped cream and lemon slices.
Nutrition
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