Easy Creamy Lemon Pie Recipe
This no-bake creamy lemon pie is tangy, silky, and effortless—perfect for make-ahead desserts.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup graham cracker crumbs finely crushed
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted slightly cooled
- 8 oz cream cheese, softened full-fat for best texture
- 14 oz sweetened condensed milk
- 0.67 cup fresh lemon juice about 3–4 lemons
- 1 tbsp finely grated lemon zest
- 1 tsp vanilla extract
- 0.13 tsp fine sea salt
- 1 cup cold heavy cream for topping
- 2 tbsp powdered sugar for sweetening the whipped cream
- 0.5 tsp lemon zest for garnish, optional
Instructions
Preparation Steps
- Stir graham crumbs, sugar, and melted butter in a bowl until evenly moistened and sandy.
- Press the mixture firmly into a 9-inch pie plate, pushing up the sides to form an even crust.
- Chill the crust until set, about 30 minutes (or freeze 10 minutes for a quick set).
- Beat cream cheese in a mixing bowl until smooth and fluffy, scraping the bowl as needed.
- Stream in the condensed milk and mix until silky with no lumps.
- Whisk in lemon juice, lemon zest, vanilla, and salt until the filling slightly thickens.
- Pour filling into the chilled crust, smooth the top, and refrigerate 4–6 hours until firm.
- Whip heavy cream with powdered sugar to soft peaks; spread or pipe over pie and garnish with zest.
Notes
Try a vanilla wafer or shortbread crust for a sweeter twist. For a floral note, swap in Meyer lemons. Add fresh berries on top just before serving. Store covered in the fridge for up to 3 days, or freeze (without whipped cream) for up to 1 month.
This recipe is an original creation inspired by classic Easy Creamy Lemon Pie Recipe flavors. All ingredient ratios and instructions are independently developed.