No Bake Lemon Pie Recipe

This no-bake lemon pie is your passport to sunshine, bright, creamy, and irresistibly refreshing with each bite.

Inspired by the citrusy desserts I discovered along the Amalfi Coast and perfected with a Southern-style ease, it’s the kind of pie that cools you down and lifts you up.

With a graham cracker crust and velvety lemon filling, it tastes just as good as our other dessert favorites like Nanny’s Buttermilk Pie and Pumpkin Pie.

The best part? No oven, no sweat, just a chilled slice of heaven ready whenever you are. Forkful, and you’ll understand why it’s always the first to vanish.

Behind the Recipe

This pie relies on the natural thickening power of sweetened condensed milk combined with lemon juice.

When mixed with softened cream cheese, the filling becomes smooth, creamy, and stable without baking.

The graham cracker crust adds structure and a gentle sweetness that balances the tart lemon filling.

Perfect For Backyard Brunches

• I made this during a heatwave when turning on the oven was out of the question and now it’s my summer MVP every year.
• Friends always ask for the recipe after just one bite; it’s that perfect balance of tart and creamy, with a texture that feels gourmet without the fuss.
• I’ve added a handful of blueberries on top or swapped in Meyer lemons for a floral twist each version keeps the spirit of the original alive.
• It’s helped me cut back on store bought desserts and embrace homemade again, even when I’m short on time or energy.
• The taste is bright, nostalgic, and surprisingly indulgent like sunshine on a fork.

Chef’s Pro Tips for Perfect Results

1. Use fully softened cream cheese for a smooth filling.
2. Chill the pie long enough for clean slices.
3. Taste before chilling and adjust lemon if needed.
4. Use fresh lemon juice for best flavor.
5. Smooth the top before chilling for a neat finish.

Kitchen Tools You’ll Need

1. Microwave-safe bowl
2. Mixing bowl
3. Electric mixer or whisk
4. Rubber spatula
5. Measuring cups
6. Measuring spoons
7. Spoon or offset spatula

Ingredients in This Recipe

• 1 can sweetened condensed milk
• ½ cup lemon juice
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 1 prepared graham cracker crust

Ingredient Substitutions

• Graham cracker crust: Digestive biscuit crust or vanilla wafer crust.
• Lemon juice: Freshly squeezed is best; bottled works in a pinch.
• Vanilla extract: Optional but recommended for balance.

Ingredient Spotlight

Sweetened Condensed Milk:
Acts as both sweetener and thickener, allowing the pie to set without baking.

Lemon Juice:
Adds sharpness and freshness while reacting with the condensed milk to firm up the filling.

Instructions for Making This Recipe

Step 1: Microwave at 50% power in 15-second intervals, just until softened, not melted.

Step 2: In a separate mixing bowl, combine the sweetened condensed milk, lemon juice, and vanilla extract and blend until the mixture is smooth. Ensure the mixture is fully smooth before adding cream cheese.

Step 3: Add the softened cream cheese to the bowl and blend again until the filling is completely smooth and creamy.

Step 4: Pour the lemon filling into the prepared graham cracker crust and spread evenly.

Step 5: Refrigerate the pie for at least 1 hour for a soft set, or 3–4 hours for clean slices.

Step 6: Serve when the filling is fully set.

Nutrition Facts:

Calories	366kcal
Carbohydrates	43g
Fat	19g
Protein	7g
Cholesterol	48mg

Texture & Flavor Secrets

• Lemon juice thickens the filling naturally.
• Cream cheese adds richness without heaviness.
• Chilling time improves structure.
• Vanilla softens the citrus edge.

Cooking Tips & Tricks

• Scrape bowl sides to avoid lumps.
• Use a warm knife for clean slices.
• Chill overnight for best results.
• Cover lightly to prevent fridge odors.

What to Avoid

1. Don’t use cold cream cheese, it causes lumps.
2. Avoid rushing chill time.
3. Don’t over mix after adding lemon juice, the filling thickens naturally and can loosen if overworked.
4. Avoid adding extra liquid.

Preparation Time

• Prep Time: 10 minutes
• Chill Time: 4 hour
• Total Time: ~4 hours 10 minutes

Make-Ahead and Storage Tips

• Make up to 2 days ahead.
• Store covered in the refrigerator.
• Keeps well for 3–4 days.
• Not freezer-friendly due to texture.

What to Serve With It

• Fresh Berries
• Whipped Cream
• Iced Tea
• Coffee
• Shortbread Cookies

Creative Leftover Transformations

• Spoon into dessert cups
• Use as tart filling
• Layer into parfaits
• Spread on graham crackers
• Serve with crushed cookies

Additional Tips

• Flavor deepens after chilling.
• Keep refrigerated until serving.
• Adjust lemon to taste.
• Works well for warm-weather desserts.

Make It a Showstopper

Serve the pie on a simple plate with a smooth, clean slice. A little lemon zest on top adds visual appeal without distracting from the simplicity.

Variations to Try

1. Extra Lemon Version
2. Lemon-Vanilla Cream Pie
3. Mini No-Bake Lemon Pies
4. Thicker Cheesecake-Style Filling
5. Less Sweet Version (Reduce Condensed Milk Slightly)

FAQs

1. Does this need baking?
   No, it sets in the fridge.
2. Can I make it ahead?
   Yes, it’s ideal for that.
3. Is it very tart?
   Balanced, not sharp.
4. Can I use bottled lemon juice?
   Yes, but fresh is better.
5. Why is my filling soft?
   Needs more chilling time.
6. Can I freeze it?
   Not recommended.
7. Does it slice cleanly?
   Yes, once fully chilled.
8. Can I double the recipe?
   Yes, use a larger crust.
9. Is this kid-friendly?
   Very.
10. How long does it last?
    Up to 4 days refrigerated.