I love making this Easy Lemon Cream Pie when I want something bright, creamy, and effortless. The filling is smooth and tangy with just the right amount of sweetness, and the buttery graham cracker crust adds the perfect balance. Since it is completely no-bake, I find it especially perfect for warm days when I do not want to turn on the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (9-inch) graham cracker pie crust
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice (fresh or bottled)
1 teaspoon lemon zest (optional, for extra flavor)
1 (8 oz) container whipped topping (such as Cool Whip), thawed
Extra whipped topping and lemon slices, for garnish (optional)
Directions
I start by placing the softened cream cheese in a large mixing bowl and beating it with a hand mixer until it becomes completely smooth and creamy.
Next, I gradually pour in the sweetened condensed milk while continuing to mix, making sure everything blends together evenly.
I then stir in the lemon juice and lemon zest if I am using it. I mix until the filling thickens slightly and looks silky.
After that, I gently fold in the whipped topping. I take my time with this step so the mixture stays light and fluffy, and I mix just until there are no streaks left.
I pour the lemon filling into the prepared graham cracker crust and smooth the top with a spatula.
Finally, I refrigerate the pie for at least 4 hours, or until it is fully set. Before serving, I like to add extra whipped topping and a few lemon slices for a fresh, decorative touch.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 0 minutes
Chilling Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8 servings
Calories: Approximately 310 kcal per serving
Variations
I sometimes switch things up by using a chocolate graham cracker crust for a lemon-chocolate combination. If I want an even brighter citrus flavor, I replace part of the lemon juice with fresh lime juice for a lemon-lime twist.
For a homemade touch, I like to use freshly whipped cream instead of store-bought whipped topping. When I want extra texture, I sprinkle a little toasted coconut on top before serving.
Storage/Reheating
I store the pie covered in the refrigerator for up to 3 days. I make sure to keep it tightly covered so it does not absorb any refrigerator odors.
If I need to store it longer, I freeze it for up to 1 month. I let it thaw in the refrigerator for a few hours before serving. Since this is a no-bake pie, I do not reheat it. I always serve it chilled for the best texture and flavor.
FAQs
Can I use fresh lemon juice instead of bottled?
Yes, I often use fresh lemon juice when I want a brighter, more natural flavor. I find that freshly squeezed juice gives the pie a slightly fresher taste.
Can I make this pie ahead of time?
Absolutely. I like making it the day before serving because it gives the filling plenty of time to set and develop flavor.
Can I use homemade whipped cream instead of whipped topping?
Yes, I can substitute homemade whipped cream. I make sure to whip it to stiff peaks so the filling stays stable and fluffy.
How do I know when the pie is fully set?
I check that the center feels firm and does not jiggle much when I gently move the pie. After at least 4 hours in the refrigerator, it is usually perfectly set.
Can I freeze lemon cream pie?
Yes, I can freeze it. I wrap it tightly and freeze for up to a month. I thaw it in the refrigerator before serving, and sometimes I even enjoy it slightly frozen for a firmer texture.
Conclusion
I find this Easy Lemon Cream Pie to be one of the simplest yet most satisfying desserts I can make. The creamy texture, tangy lemon flavor, and buttery crust come together beautifully in every bite. Whenever I need a refreshing, no-bake dessert that everyone will love, this is the recipe I turn to again and again.
📖 Recipe:
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Easy Lemon Cream Pie
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A bright and creamy no-bake lemon cream pie made with a smooth, tangy lemon filling and a buttery graham cracker crust. This easy dessert comes together in minutes and chills to perfection for a refreshing treat.
Ingredients
1 (9-inch) graham cracker pie crust
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice (fresh or bottled)
1 teaspoon lemon zest (optional)
1 (8 oz) container whipped topping, thawed
Extra whipped topping and lemon slices for garnish (optional)
Instructions
- Place the softened cream cheese in a large mixing bowl and beat with a hand mixer until completely smooth and creamy.
- Gradually add the sweetened condensed milk while mixing until fully combined and smooth.
- Stir in the lemon juice and lemon zest (if using) and mix until the filling slightly thickens.
- Gently fold in the whipped topping until no streaks remain and the mixture is light and fluffy.
- Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until fully set.
- Garnish with extra whipped topping and lemon slices before serving, if desired.
Notes
For a lemon-lime twist, substitute part of the lemon juice with fresh lime juice.
A chocolate graham cracker crust can be used for a different flavor variation.
Homemade whipped cream may be substituted; whip to stiff peaks for best results.
Store covered in the refrigerator for up to 3 days.
Freeze for up to 1 month and thaw in the refrigerator before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
