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lemon pie in a tin with sliced lemons on top.
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5 from 2 votes

No Bake Lemon Cream Pie Recipe

This easy No Bake Lemon Pie is creamy and perfect with a graham cracker crust. You can even freeze it!
Prep Time30 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 181kcal
Author: Dorothy Kern
Cost: $8


For the Crust:

For the Whipped Cream:

For the Lemon Cream:

  • 1 14-ounce can sweetened condensed milk
  • ¾ teaspoon lemon zest
  • ½ cup fresh lemon juice (about 3-4 lemons)
  • ¼ teaspoon pure lemon extract


  • Make the crust and chill until the filling is ready.
  • Make whipped cream. Add cream and sugar to the bowl of an electric mixer and beat on high speed until it doubles in size, then add vanilla. Continue beating on high speed until stiff peaks form. Chill until ready to use.
  • Stir sweetened condensed milk, ½ teaspoon lemon zest, lemon juice, and lemon extract in a large bowl until combined. Add half of your whipped cream and stir carefully until completely incorporated. Pour into crust.
  • Decorate the top of your pie with the rest of your whipped cream. You can spread it in an even layer or pipe it on using a star tip. (I used star tip #22 in a disposable pastry bag.) Sprinkle with remaining lemon zest. Chill until ready to use. Refrigerate leftovers. The pie is also good frozen for a cool summer treat.



To make the graham cracker crust, mix 1 1/2 cups graham cracker crumbs with 7 tablespoons melted butter and 1/4 cup granulated sugar. Press into a 9-inch pie pan.
You must use full fat sweetened condensed milk and the full amount of lemon juice (FRESH) listed for the recipe to set up properly. You need to use fresh lemon juice for best results.


Serving: 1serving | Calories: 181kcal | Carbohydrates: 15g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 89mg | Potassium: 50mg | Fiber: 1g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg