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.
Whether you’re layering it in a trifle glass or serving it straight from the pie dish, this is the kind of effortless dessert that makes you look like a summer entertaining pro. One forkful, and you’ll understand why it’s always the first to vanish.
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.
No Bake Lemon Pie Recipe
Equipment
- Microwave-safe bowl
- Mixing bowl
- Electric mixer or whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Spoon or offset spatula
Ingredients
- 1 can sweetened condensed milk
- ½ cup lemon juice
- 1 package cream cheese
- 1 tsps vanilla extract
- 1 prepared graham cracker crust
Instructions
- Place the cream cheese in a microwave-safe bowl and microwave at 50% power for 45 seconds to soften it.
- In a separate mixing bowl, combine the sweetened condensed milk, lemon juice, and vanilla extract and blend until the mixture is smooth.
- Add the softened cream cheese to the bowl and blend again until the filling is completely smooth and creamy.
- Pour the lemon filling into the prepared graham cracker crust and spread evenly.
- Refrigerate the pie for at least 1 hour.
- Serve when the filling is fully set.
Notes
- Use a pre-made graham cracker crust to save time, or make your own for a homemade touch.
- For cleaner slices, dip your knife in hot water and wipe between cuts.
| Calories | 366kcal |
| Carbohydrates | 43g |
| Fat | 19g |
| Protein | 7g |
| Cholesterol | 48g |
Variations To Help You Customize This Dish!
- Berry Swirl Lemon Pie – Gently swirl in a few tablespoons of raspberry or blueberry jam before chilling for a fruity twist and beautiful marbled look.
- Lemon-Lime Fusion – Substitute half the lemon juice with freshly squeezed lime juice for a tangier, zesty citrus blend.
- Coconut Lemon Pie – Add ½ cup of shredded sweetened coconut to the filling or sprinkle toasted coconut on top before serving for tropical flair.
- Lemon Cheesecake Pie – Fold in ½ cup of whipped topping or whipped cream to make the filling lighter and fluffier, like a no-bake cheesecake.
- Spiced Crust Swap – Try a crust made from crushed ginger snaps or Biscoff cookies instead of graham crackers for a spiced flavor boost.
