Why I Love This Recipe
I love this recipe because it’s incredibly simple and requires minimal ingredients. The balance of sweet and tart flavors satisfies my dessert cravings, and the no-bake aspect means I can whip it up without heating up the kitchen. It’s a go-to for gatherings, potlucks, or just a personal indulgence.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 (14 oz) can sweetened condensed milk
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½ cup fresh lemon juice (about 2-3 lemons)
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1 (8 oz) tub whipped topping, thawed
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1 (9-inch) graham cracker pie crust
Directions
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In a medium bowl, I whisk together the sweetened condensed milk and fresh lemon juice until well combined.
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I gently fold in the whipped topping until the mixture is smooth and uniform.
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I pour the filling into the graham cracker crust, spreading it evenly.
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I refrigerate the pie for at least 4 hours, or until it’s set and firm.
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Before serving, I garnish with additional whipped topping or lemon zest, if desired.
Servings and Timing
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Servings: 8
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Prep Time: 10 minutes
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Chill Time: 4 hours
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Total Time: 4 hours 10 minutes
Variations
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Lime Twist: I substitute lime juice for lemon juice to create a tangy lime version.
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Berry Delight: I top the pie with fresh berries like blueberries or raspberries for added flavor and color.
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Crust Alternatives: I use a chocolate cookie crust or vanilla wafer crust for a different base flavor.
Storage/Reheating
I store the pie covered in the refrigerator for up to 5 days. For longer storage, I freeze the pie for up to 1 month. When ready to serve, I thaw it in the refrigerator overnight. This pie is best enjoyed cold and doesn’t require reheating.
FAQs
Can I use bottled lemon juice instead of fresh?
Yes, I can use bottled lemon juice, but fresh lemon juice provides a brighter, more natural flavor.
Is it possible to make this pie dairy-free?
Yes, I can use dairy-free condensed milk and whipped topping alternatives to make a dairy-free version.
Can I make this pie ahead of time?
Absolutely, I often prepare this pie a day in advance and keep it refrigerated until serving.
What if I don’t have a graham cracker crust?
I can make a simple crust by combining crushed cookies or crackers with melted butter and pressing it into a pie dish.
How do I know when the pie is set?
After chilling for at least 4 hours, the pie should be firm to the touch and hold its shape when sliced.
Conclusion
This Easy No-Bake Lemon Pie is a delightful dessert that I can prepare with minimal effort. Its creamy texture and zesty flavor make it a favorite in my household, especially during warmer months. Whether for a special occasion or a simple treat, this pie never disappoints.
Print
Easy No-Bake Lemon Pie
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This creamy no-bake lemon pie comes together with just four ingredients and a graham cracker crust—bright, refreshing, and perfect for summer.
Ingredients
1 (14 oz) can sweetened condensed milk
½ cup fresh lemon juice (about 2–3 lemons)
1 (8 oz) tub whipped topping, thawed
1 (9-inch) graham cracker pie crust
Optional garnish:
Additional whipped topping
Lemon zest
Fresh berries
Instructions
In a medium mixing bowl, whisk together sweetened condensed milk and lemon juice until well blended.
Gently fold in the whipped topping until the filling is smooth and uniform.
Pour the mixture into the graham cracker crust and spread evenly.
Refrigerate for at least 4 hours, or until the pie is set and firm.
Garnish with whipped topping, lemon zest, or fresh berries if desired before serving.
Notes
Use fresh lemon juice for the best flavor.
A chocolate cookie or vanilla wafer crust can be used instead of graham cracker.
Can be made a day in advance and kept chilled.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
