No Bake Lemon Pie
An easy and refreshing dessert with a delightful tangy lemon flavor, perfect for warm days and family gatherings.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice For the best flavor
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
Preparation
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well and press into the bottom and up the sides of a pie dish.
- In a separate bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
- In another bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold half of the whipped cream into the lemon mixture until well combined, then fold in the remaining whipped cream.
- Pour the lemon filling into the prepared crust and smooth the top.
- Chill in the refrigerator for at least 4 hours or until set.
Notes
Serve chilled for the best flavor, and slice into wedges. Garnish with extra lemon zest or whipped cream if desired. Store leftovers tightly covered in the refrigerator for about 3-4 days. For sweetness, adjust sugar to taste.