No-Bake Lemon Pie

Storage:

This No Bake Lemon Pie can be stored in the refrigerator for up to 3 days. Just be sure to cover it tightly with plastic wrap to prevent it from absorbing any other smells in the fridge. The pie may soften a bit over time, but it will still be delicious.

Conclusion:

This No Bake Lemon Pie Recipe is the ultimate easy dessert for lemon lovers. With minimal ingredients, no baking required, and a tangy-sweet flavor that’s sure to please, it’s a must-try for your next gathering or as a sweet treat to enjoy at home. Give this refreshing dessert a try, and watch it become a favorite in your recipe rotation!

Serving and Storage Tips for No Bake Lemon Pie

Serving Tips:

Chill Before Serving: For the best texture and flavor, make sure your No Bake Lemon Pie is fully chilled before serving. This allows the filling to set and makes it easier to slice.
Garnish with Fresh Whipped Cream: Top your pie with a dollop of freshly whipped cream just before serving for an extra creamy touch. Garnish with a sprinkle of lemon zest or lemon slices for a fresh, zesty look.
Pair with a Drink: Serve this pie alongside a refreshing drink like iced tea, lemonade, or sparkling water to complement the tartness of the lemon filling.
Add Extra Toppings: For a fun twist, you can add a few fresh berries like raspberries, strawberries, or blueberries on top of the whipped cream. They add a pop of color and extra flavor.
Slice with a Hot Knife: To get clean slices, dip your knife in hot water and wipe it dry before cutting each piece. This prevents the filling from sticking to the knife and ensures smooth, neat slices.

Storage Tips:

Refrigerate for Freshness: Keep your No Bake Lemon Pie refrigerated at all times. It should be stored in an airtight container or covered tightly with plastic wrap to keep it fresh.
Keep It Chilled for Up to 3 Days: This pie can last up to 3 days in the refrigerator. After that, the texture may begin to soften, and the crust may become soggy.
Avoid Freezing: While you can freeze most pies, freezing this No Bake Lemon Pie is not recommended, as the texture may change once it thaws. The filling could lose its smooth, creamy consistency, and the crust may not hold up well.
Leftovers: If you have leftovers, simply store them in the fridge, and be sure to cover the pie tightly to prevent it from absorbing any odors from other foods.

By following these serving and storage tips, you can ensure that your No Bake Lemon Pie remains delicious and fresh every time you serve it!

1. Can I use store-bought whipped topping instead of homemade whipped cream? Yes, you can substitute store-bought whipped topping for homemade whipped cream if you’re looking for a quicker option. However, homemade whipped cream provides a fresher taste and a light, fluffy texture that enhances the overall flavor of the pie.

2. Can I make this pie ahead of time? Absolutely! This No Bake Lemon Pie is perfect for making ahead. You can prepare it a day or two in advance, letting it chill in the refrigerator until you’re ready to serve. The pie’s flavors will even deepen as it sits.

3. Can I use a different type of crust? Yes, you can swap the graham cracker crust for other types, such as a digestive biscuit crust, a shortbread crust, or even a gluten-free option. Just make sure the crust is firm enough to hold the pie’s filling.

4. How can I make this pie more tart or sweeter? To adjust the sweetness or tartness of your No Bake Lemon Pie, you can add more lemon juice or zest for an extra tangy flavor. For a sweeter pie, you can increase the amount of sweetened condensed milk slightly. Just taste the filling before folding in the whipped cream to ensure it’s to your liking!

No Bake Lemon Pie Recipe

This No-Bake Lemon Pie is light, creamy, and bursting with tangy lemon flavor. Made with a graham cracker crust and a silky lemon filling, it’s an easy dessert perfect for any occasion.

Author: xqppw
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Category: Dessert, No-Bake
Cuisine: American

Ingredients

Scale

Serves 8

For the crust:
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
For the filling:
- 1 (14 oz / 396 g) can sweetened condensed milk
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1 cup (240 ml) heavy whipping cream, whipped to stiff peaks
For topping (optional):
- Whipped cream
- Lemon slices or zest

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Instructions

Prepare the crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture evenly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes to set.
Make the filling:
- In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and thickened.
- Gently fold in the whipped cream until fully incorporated and the filling is light and airy.
Assemble the pie:
- Pour the lemon filling into the chilled crust, spreading it evenly with a spatula.
Chill:
- Refrigerate the pie for at least 4 hours, or until the filling is firm.
Serve:
- Garnish with whipped cream, lemon slices, or extra lemon zest if desired. Slice and enjoy!

Notes

For a zestier pie, increase the lemon zest to 2 tablespoons.
Use store-bought whipped topping instead of whipping cream for an even quicker option.
The pie can be stored in the refrigerator for up to 3 days.