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Lemon Pie

No Bake Lemon Pie

This no bake lemon pie proves that a broken air conditioner and a craving for something sweet can still produce a genuinely impressive dessert without touching the oven. This lemon pie recipe condensed milk delivers a tangy, chilled filling under a cloud of whipped cream, giving every fan of classic lemon cream pies exactly what they are looking for. Whether served at a backyard barbecue or frozen into a cool summer treat, this easy summer lemon dessert no oven required earns a permanent spot in the regular rotation.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 181
Ingredients Equipment Method Notes

Ingredients
  

  • 1 g raham cracker crust ((or Golden Oreo or shortbread crust) from scratch or from the store)
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 14- ounce can sweetened condensed milk
  • 3/4 teaspoon lemon zest
  • 1/2 cup fresh lemon juice ((about 3-4 lemons))
  • 1/4 teaspoon pure lemon extract

Equipment

  • Electric hand mixer
  • large mixing bowl
  • Citrus juicer

Method
 

  1. Make the crust and chill until the filling is ready.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

Condensed milk: I always use full-fat, since the fat-free version leaves the filling watery and unset.
Lemon juice: I only use fresh lemon juice, since bottled juice lacks the acidity needed to thicken the filling properly.
Lemon zest: I always zest my lemons before juicing them, since a squeezed lemon half is nearly impossible to zest afterward.
Heavy cream: I keep mine cold until the exact moment of whipping, since warm cream whips up much slower.
Graham cracker crust: I use store-bought most of the time, since it saves time without sacrificing flavor.