You’ll love this gorgeous no bake Lemon Pie made from scratch. Made with real lemons and topped with clouds of whipped cream, this easy dessert is light, creamy and oh-so-delicious!
When life gives you lemon, make a Lemon Pie 🍋
We’re talking a buttery cookie crust, a creamy lemon cheesecake filling and a thick layer of whipped cream. It’s a total showstopper!
If you love lemon-y desserts, you’ll adore this summery sweet.
Ever since I discovered Key Lime Pie, I’ve been obsessed with no bake desserts and cheesecakes. Not only are they so easy to make but they taste incredible.
Just liked this Lemon Pie.
All that vibrant lemon zest and thick, creamy filling? Not to mention the crumbly crust. It’s the perfect blend of sweet, crunchy and zesty – with clouds of whipped cream to boot! AKA heaven on a pie plate.
How to make Lemon Pie
- This pie is really easy to make but you do need to make it ahead of time. It’s a great one to make the day before entertaining or at least 6-8 hours ahead of time.
- Start by making your cookie crust. I usually use Digestive Cookies but any sweet store bought cookie will do fine – like graham crackers or Arnotts Marie.
- Crush your cookies and mix with melted butter. Spread out into one even layer and place in the fridge.
- To make the filling, use full fat block of cream cheese (not light or reduced fat or the spreadable kind). Make sure it’s at room temperature otherwise your filling will have lots of little lumps.
- Add fresh lemon juice and lemon zest – go for fresh lemon juice for maximum flavour.
- The final ingredient for the filling is whipping cream – it’s the ingredient that will help the pie set. Don’t use light or reduced fat cream, you want thickened, full fat or heavy cream that can be whipped. If you are unsure (I know cream can be called lots of different things in different countries) check the side of the cream bottle – it should say if it’s suitable for whipping.
- The final step in making the pie is a nice thick layer of whipped cream. And a sprinkling of lemon zest! Let the pie set and then enjoy cold.
MORE NO BAKE RECIPES TO TRY:
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Let’s Bake
Lemon Pie
An easy no bake Lemon Pie made from scratch.
Ingredients
Cookie crust
- 250 grams (2 and 1/2 cups) store bought cookies*, broken into pieces
- 115 grams (1/2 cup / 1 stick) butter, melted
Lemon pie
- 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature
- 240 ml (1 cup) sweetened condensed milk
- 120 ml (1/2 cup) lemon juice, freshly squeezed (approximately 3–4 lemons)
- Zest of 2 lemons
- 240 ml (1 cup) thickened or heavy cream*
Topping
- 240 ml (1 cup) thickened or heavy cream, whipped
- Lemon zest, to decorate
Instructions
- Place cookies in a food processor or blender and whiz until finely crushed. Add melted butter and mix well.
- Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust and place in the fridge.
- Add cream cheese to a large mixing bowl. Use an electric mixer to beat on medium speed until smooth. Add condensed milk, lemon juice and zest and beat briefly until combined.
- Add cream and beat for 3-5 minutes on medium speed until mixture is thick and creamy. Pour over crust and smooth the top.
- Place in the fridge for at LEAST 6 hours, or even better, overnight.
- To serve, top pie with whipped cream. Scatter over extra lemon zest.
Notes
*Cookie crust: I use Digestive Biscuits, but any sweet store bought biscuits will be fine, such as graham crackers or Arnotts Marie.
*Cream: Be sure to use cream that’s suitable for whipping as this is what gives the filling its stability. Here in Australia, it’s called thickened cream. Look for a high fat cream (at least 35% fat) that clearly states it’s suitable for whipping. Do not use a light or low fat version.
Sharon C says
If I only want to make a plain key lime pie,do I just put the same amount of other ingredients,but minus cream cheese? It definitely 5 stars when I made key lime cream cheese pie.
Thanks!
Jessica Holmes says
Hi Sharon, are you referring to this recipe or my key lime pie recipe?
Sue says
So looking forward to making this for Christmas, I just checked my condensed milk can which is 410ml , but that looks like it would fill a cup measure!! , so, it’s roughly half a can? . I’m using Aussie measures. Apologies for my stupid question 😄
Jessica Holmes says
Hi Sue! I’m excited you are going to make this one! Hmm are you sure it’s not 410 grams? Most cans of sweetened condensed milk in Australia are 395 grams which is usually right about one cup (240 ml/250 ml). Does that make sense?
Sue says
Ahh🤦🏽♀️ Yes grams… 395g for regular, 410 for skim condensed milk !
I knew I was missing something when I asked the question 😄
Can I blame the busy Xmas week , and not my stupidness.
Thanks for getting back to me, got all the ingredients ready to go to make on Friday.
Merry Christmas 🤶🏻🎅🏼
Jessica Holmes says
Ohh so glad we figured it out Sue! I hope you and your family enjoy the pie! Merry Christmas!
Sue says
Absolutely delicious, will definitely be on repeat here. A light tangy dessert to finish off any meal , I decorated it with raspberries then made a white chocolate Lacey disc to place on top.
Thanks for adding another delicious dish to the household.
★★★★★
Jessica Holmes says
That sounds incredible Sue! So glad you enjoyed it 🥰
Kerrie says
Lovely Summer dessert. My 2 lemons were huge so I also included 1.5 sheets of gelatine dissolved in a tiny bit of hot water which I then added to the mix before the cream went in. I also didn’t take the biscuit base up the sides of the tin so mine was more of a no bake lemon cheesecake. Definitely recommend this to anyone who loves lemon-based desserts.
Jessica Holmes says
Sounds amazing Kerrie! So glad you enjoyed it!
Anso says
Thanks for this recipe! Can I check if the measurements should be 125ml (1/2 cup) and 250ml (1 cup)? I also couldn’t see when to add the lemon zest for the filling in the method.
Jessica Holmes says
Hi Anso, I use American cup measurements (240ml per cup). And thank you for letting me know, I’ve adjusted step three. Hope you enjoy it!
Stephanie Hollis says
holy molely this is amazing it has been an absolute hit with my family i added alittle extra lemon as we love the taste so quick and easy to make my 9yr loved helping me and my 2yr old loved licking the bowl
★★★★★
Jessica Holmes says
Aw I LOVE hearing that Stephanie! Thank you for the lovely feedback!
Delois Dobbs says
Looking forward to try this recipe. Think I will enjoy this non bake lemon pie.My mom use to make them.So I been looking for a non bake recipe. Thank you
Jessica Holmes says
I hope you love it!
Josh says
So good and so easy!
★★★★★
Jessica Holmes says
Love that!