Let's Bake

Lemon Pie

Yield Makes one 9-inch pie 1x
Prep: 480 minutesTotal: 480 minutes

An easy no bake Lemon Pie made from scratch. 


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 34 lemons)
  • Zest of 2 lemons
  • 240 ml (1 cup) thickened or heavy cream*


  • 240 ml (1 cup) thickened or heavy cream, whipped
  • Lemon zest, to decorate


  1. Place cookies in a food processor or blender and whiz until finely crushed. Add melted butter and mix well.
  2. Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust and place in the fridge.
  3. 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.
  4. Add cream and beat for 3-5 minutes on medium speed until mixture is thick and creamy. Pour over crust and smooth the top.
  5. Place in the fridge for at LEAST 6 hours, or even better, overnight.
  6. To serve, top pie with whipped cream. Scatter over extra lemon zest. 


*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.

Author: Jessica HolmesCategory: PieCuisine: American
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