No-Bake Lemon Pie (Fresh, Creamy, and Naturally Bright)

A cool, silky lemon filling made with real citrus and zero oven time. This isn’t the usual Jello icebox pie—this is a fresh lemon cream pie that thickens naturally and tastes clean, bright, and pure.

Save

Save

No-Bake Lemon Pie (Fresh, Creamy, and Naturally Bright)

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

10

slices

Prep time

20

minutes

Cooking timeminutes

Calories

420

kcal

Total time

5

hours 

A fresh, creamy No-Bake Lemon Pie made with real lemon juice, sweetened condensed milk, and whipped cream in a crisp graham cracker crust. No Jello, no pudding mix—just bright citrus flavor and a naturally firm set.

Ingredients

• 1 can Sweetened Condensed Milk (14 oz / 395g)

• 1/2 cup Fresh Lemon Juice (120ml)

• 1 tablespoon Lemon Zest (6g)

• 1 teaspoon Vanilla Extract (5ml)

• 1 1/2 cups Heavy Cream, very cold (360ml)

• 1 1/2 cups Graham Cracker Crumbs (150g)

• 6 tablespoons Unsalted Butter, melted (85g)

Directions

• Combine graham cracker crumbs and melted butter until evenly moistened.
• Press firmly into a 9-inch pie dish.
• Freeze the crust for 15–20 minutes.
• Whip cold heavy cream to stiff peaks.
• In another bowl, whisk condensed milk, lemon juice, zest, and vanilla.
• Let the lemon mixture rest for 2–3 minutes to thicken slightly.
• Fold the whipped cream gently into the lemon base.
• Spread filling into the chilled crust.
• Smooth the top.
• Refrigerate for at least 5 hours or overnight.
• Slice cold and serve.

Notes

• Crucial tip: Whip the cream to stiff peaks and ensure the lemon base rests briefly before folding; both steps help the pie set firmly.
• Storage: Refrigerate tightly covered for up to 4 days. Freeze whole or sliced for up to 2 months and thaw in the fridge.
• International Substitutions:
  UK: Use Digestive biscuits instead of graham crackers; double cream works for whipping.
  Australia: Use thickened cream for whipping; Arnott’s Marie biscuits work well for the crust.
  EU: If graham crackers aren’t available, use plain butter biscuits and weigh them to match crumb volume.

Why This Recipe Works

• The acidity in fresh lemon juice reacts with sweetened condensed milk, tightening proteins and creating a smooth, sliceable filling—no gelatin or heat required.
• Whipped cream structure adds lift and support, giving the filling its cool, mousse-like texture while preventing runniness.
• A firmly packed graham cracker crust stays crisp when chilled, creating clean slices and a stable base.

Ingredients & Substitutions

• Sweetened condensed milk – Sweetens and thickens naturally when mixed with lemon juice. Do not swap for evaporated milk.
• Fresh lemon juice – Provides acidity and bright flavor. Bottled works but won’t be as vibrant.
• Lemon zest – Adds aromatic oils for deeper citrus flavor.
• Heavy cream – Whips to stiff peaks to give structure and prevent a loose filling. Keep very cold.
• Graham cracker crumbs – Classic base. Digestive biscuits work as an alternative.
• Unsalted butter – Binds the crumbs and helps the crust firm up.
• Vanilla extract – Rounds out the citrus notes.

(Note: No cream cheese—this keeps the pie lighter and lets the lemon shine.)

Essential Equipment

• 9-inch pie dish or springform pan
• Hand mixer or stand mixer
• Microplane or citrus zester
• Mixing bowls
• Food processor or rolling pin

How To Make No-Bake Lemon Pie

Prep the Crust

Combine graham cracker crumbs and melted butter until evenly moistened.
Press firmly into the pie dish, packing the bottom and sides.
Freeze for 15–20 minutes to help it set and prevent crumbling.

Whip the Cream

Pour cold heavy cream into a bowl.
Beat to stiff peaks—peaks should stand straight and not fold.
Keep chilled until ready to fold.

Mix the Lemon Base

Whisk sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla until smooth.
Let rest 2–3 minutes so the citrus can thicken the mixture.

Fold and Fill

Gently fold the whipped cream into the lemon base without deflating.
Spread into the chilled crust and smooth the top.
Refrigerate at least 5 hours or overnight for best structure.

Chill Until Firm

Keep cold until serving.
Garnish with extra zest, whipped cream, or thin lemon slices.

Save

Expert Tips

• Whisk the lemon mixture thoroughly to avoid streaks.
• Always whip cream to firm, stiff peaks.
• Chill the crust long enough for clean slicing.
• Fold gently to keep the filling airy and stable.
• Refrigerate the pie in the coldest section of your fridge.

Storage & Freezing

To Store:
Refrigerate up to 4 days, covered.

To Freeze:
Freeze whole or sliced, wrapped tightly, up to 2 months. Thaw in the fridge.

To Make Ahead:
Assemble up to 24 hours ahead. Add garnishes right before serving.

FAQ

Why is my no-bake lemon pie runny?
The whipped cream may not have reached stiff peaks, or the filling wasn’t chilled long enough.

Can I use bottled lemon juice?
Yes, but fresh lemon juice thickens better and tastes brighter.

How long does it need to chill?
At least 5 hours; overnight gives the cleanest slices.

Can I make this without Jello?
Yes—this recipe avoids Jello and pudding mixes entirely.

Can I freeze no-bake lemon pie?
Yes. Wrap tightly and freeze up to 2 months.