Lemon Pie

  • Author: Jessica Holmes
  • Prep Time: 480 minutes
  • Total Time: 480 minutes
  • Yield: Makes one 9-inch pie
  • Category: Pie
  • Cuisine: American


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 and lemon juice 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. 


*I use Digestive Biscuits, but any sweet store bought biscuits will be fine, such as graham crackers or Arnotts Marie. 

Keywords: Lemon pie, no bake lemon pie, easy lemon pie

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