Prep Time: 20 mins | Cook Time: 0 mins | Total Time: 4 hours 20 mins (including chilling time) | Difficulty: Easy
Introduction
Treat yourself to a slice of summer with this Refreshing No-Bake Lemon Cream Pie. With its zesty lemon filling and light, fluffy whipped cream topping, this pie is the perfect balance of sweet and tart. The best part? You don’t need to turn on the oven! This easy, no-bake dessert is ideal for warm days when you crave something cool and refreshing. Whether you’re hosting a gathering or simply want to indulge in a citrusy delight, this lemon cream pie is sure to satisfy.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lemon slices and zest for garnish (optional)
Instructions
- Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to chill while preparing the filling. - Make the Lemon Filling
In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and thickened. This will create a creamy, tangy filling that perfectly complements the sweet crust. - Assemble the Pie
Pour the lemon filling into the prepared crust, spreading it evenly. Ensure the filling is smooth and covers the entire crust. - Whip the Cream
In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form. This will be your luscious, airy topping. - Top and Chill
Spread the whipped cream over the lemon filling, creating soft peaks for a decorative finish. Garnish with lemon slices and zest if desired. Refrigerate the pie for at least 4 hours or until fully set. Serve chilled.
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 5g
- Carbs: 45g
- Fat: 18g
Benefits
This Refreshing No-Bake Lemon Cream Pie is not only delicious but also a breeze to make. The lemons provide a good dose of vitamin C, which is great for your immune system, while the whipped cream and sweetened condensed milk create a satisfying, creamy texture without the need for baking. It’s a perfect dessert for those looking for something light, tangy, and easy to prepare.
FAQ
1. Can I use store-bought graham cracker crust?
Yes, if you’re short on time, a store-bought graham cracker crust can be used as a substitute. However, making your own crust adds a fresher, more personalized touch to the pie.
2. Can I substitute the fresh lemon juice with bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. Keep in mind that the taste might be slightly different.
3. How long does this pie last in the refrigerator?
The pie can be stored in the refrigerator for up to 3 days. Be sure to cover it with plastic wrap or store it in an airtight container to maintain its freshness.
4. Can I make this pie ahead of time?
Yes, this pie is perfect for making ahead. You can prepare it the day before and leave it to chill overnight, making it even more convenient for entertaining.
5. Can I use another citrus fruit instead of lemon?
Absolutely! This recipe works well with lime or even orange juice if you prefer a different citrus flavor. Just adjust the amount of juice and zest accordingly.
6. Is there a dairy-free version of this pie?
To make a dairy-free version, you can use coconut milk instead of sweetened condensed milk and a dairy-free whipped topping. The texture and flavor will be slightly different, but still delicious.
