Super Easy No-Bake Lemon Pie Recipe: A Refreshing and Delicious Dessert in 10 Minutes!

2. Chill the Crust

Place the pie crust in the fridge to chill while you prepare the filling. This helps the butter set and keeps the crust from becoming too soft when the pie is served. Chill for at least 15–20 minutes.

3. Make the Cream Cheese Mixture

In a medium bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. This will take about 2 minutes on medium speed. You want the cream cheese to be soft and fluffy without any lumps.

4. Add the Sweetened Condensed Milk

Gradually add the sweetened condensed milk to the cream cheese while continuing to mix. Beat on medium-high speed for 3–4 minutes, scraping the sides of the bowl occasionally to ensure everything is combined smoothly. The mixture should become thick and creamy.

5. Add the Lemon Juice and Zest

Add the fresh lemon juice and lemon zest (if using) to the cream cheese mixture. Mix until smooth and well incorporated. The tangy lemon juice will balance the sweetness of the condensed milk, creating a creamy, tart filling.

6. Whip the Heavy Cream

In a separate small bowl, use the electric mixer to beat the heavy whipping cream on medium-high speed until soft peaks form. Be careful not to over-whip, as this can turn the cream into butter. Once you have soft peaks, add the powdered sugar and vanilla extract, and continue to beat for an additional 1–2 minutes until stiff peaks form.

7. Fold the Whipped Cream into the Lemon Mixture

Gently fold the whipped cream into the lemon and cream cheese mixture using a rubber spatula. Be careful not to deflate the whipped cream, as you want to maintain the airy texture. The filling should be light and fluffy.

8. Assemble the Pie

Remove the chilled graham cracker crust from the fridge and spoon the lemon filling into the crust. Spread it evenly with a spatula, smoothing the top.

9. Chill the Pie

Cover the pie with plastic wrap or foil and place it in the fridge for at least 4 hours, or until fully set. This step is essential for the filling to firm up and hold its shape when sliced.

10. Serve and Garnish

Once the pie is fully chilled and set, garnish with fresh lemon slices, whipped cream, and mint leaves if desired. Slice into wedges and serve.

Recipe Variations:

• Lemon-Lime Pie: For a different citrus twist, use a combination of fresh lemon and lime juice to create a zesty lemon-lime filling.
• Berry Topping: Top the pie with fresh berries such as strawberries, raspberries, or blueberries for added sweetness and a pop of color.
• Graham Cracker Alternatives: For a gluten-free version, use gluten-free graham crackers or other gluten-free cookies, such as almond cookies or gluten-free shortbread.
• Vegan Version: Substitute the cream cheese with vegan cream cheese and the heavy whipping cream with coconut cream to make a dairy-free version.
• Lemon Curd Pie: Add a layer of homemade or store-bought lemon curd to the filling for an extra burst of lemon flavor.

Frequently Asked Questions (FAQs):

1. Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is always preferred for the best flavor, but bottled lemon juice can be used in a pinch. Fresh lemon juice has a brighter, more natural taste, which will really elevate the pie.

2. Can I make this pie in advance?
Yes! This pie is ideal for making ahead of time. It can be prepared a day or two in advance and stored in the fridge until you’re ready to serve. Just be sure to cover it tightly with plastic wrap or foil to keep it fresh.

3. Can I freeze this pie?
While it’s best served fresh, you can freeze the pie if needed. To freeze, cover it tightly with plastic wrap and foil. Let it thaw in the fridge overnight before serving.

4. Can I use a store-bought pie crust?
Absolutely! Using a pre-made graham cracker crust can save time and effort. You can find them in most grocery stores in the baking aisle.

5. How do I make sure the filling is perfectly smooth?
To ensure a smooth filling, make sure your cream cheese is softened and that it’s well-beaten before adding other ingredients. Mixing the cream cheese and sweetened condensed milk thoroughly will also help eliminate any lumps.

Notes:

• Lemon Zest: Adding lemon zest to the filling enhances the lemon flavor, but it’s optional. If you don’t have a zester, you can use a fine grater to zest the lemon.
• Cream Cheese Consistency: Be sure to let the cream cheese come to room temperature before mixing. Cold cream cheese can cause lumps and prevent the filling from being smooth.
• Whipped Cream: For an extra smooth filling, you can make the whipped cream first and fold it into the mixture at the end. This method ensures a lighter texture.

Nutritional Information (per serving):

• Calories: 330
• Total Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 60mg
• Sodium: 150mg
• Total Carbohydrates: 36g
• Dietary Fiber: 1g
• Sugars: 29g
• Protein: 4g

Conclusion:

This Super Easy No-Bake Lemon Pie is a must-try dessert that brings together the perfect balance of tangy lemon flavor and sweet creaminess. Its simplicity makes it accessible for bakers of all skill levels, and its refreshing taste makes it a perfect treat for warm weather or any time you’re craving something light and citrusy. Whether you’re serving it at a summer gathering, a family dinner, or as a sweet treat after a busy week, this pie is sure to become a new favorite. Enjoy the zesty goodness, and let the compliments roll in!