Creamy No-Bake Lemon Pie (Printer-Friendly Version)
# What You'll Need:
→ For the crust
01 -
1 1/2 cups (150 g) graham cracker crumbs
02 -
1/4 cup (50 g) granulated sugar
03 -
6 tablespoons (85 g) unsalted butter, melted
→ For the filling
04 -
1 (14 oz / 396 g) can sweetened condensed milk
05 -
1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
06 -
1 tablespoon lemon zest
07 -
1 cup (240 ml) heavy whipping cream, whipped to stiff peaks
→ For topping (optional)
08 -
Whipped cream
09 -
Lemon slices or zest
# Let's Cook!:
01 -
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press evenly into the bottom and sides of a 9-inch pie dish
02 -
Refrigerate the crust for at least 30 minutes to set
03 -
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and thickened
04 -
Gently fold in the whipped cream until fully incorporated and the filling is light and airy
05 -
Pour the lemon filling into the chilled crust, spreading it evenly with a spatula
06 -
Refrigerate the pie for at least 4 hours, or until the filling is firm
07 -
Garnish with whipped cream, lemon slices, or extra lemon zest if desired before serving
# Cook's Notes:
01 -
For a zestier pie, increase the lemon zest to 2 tablespoons
02 -
Use store-bought whipped topping instead of whipping cream for a quicker option
03 -
The pie can be stored in the refrigerator for up to 3 days