This creamy no-bake lemon pie comes together with just four ingredients and a graham cracker crust—bright, refreshing, and perfect for summer.

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

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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.

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.