Imagine a dessert so refreshingly tangy, so incredibly creamy, and so ridiculously easy to make that it'll become your new go-to summer treat! This Classic No Bake Lemon Pie is the ultimate dessert for those who want maximum flavor with minimum effort. Whether you're a baking novice or a seasoned pro looking for a quick and impressive dessert, this recipe promises to deliver a slice of citrusy heaven that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made graham cracker crust
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup whipped cream
Instructions
- Gather all ingredients and ensure they are at room temperature. You'll need a large mixing bowl, whisk, and pre-made graham cracker crust.
- In a clean mixing bowl, pour the entire can of sweetened condensed milk. The milk should be smooth and creamy with no lumps.
- Carefully zest one fresh lemon using a microplane or fine grater, capturing only the bright yellow outer layer and avoiding the bitter white pith. Measure out 1 tablespoon of lemon zest.
- Squeeze fresh lemons to extract 1/2 cup of lemon juice. Strain the juice to remove any seeds or pulp for a smooth filling.
- Whisk the sweetened condensed milk, fresh lemon juice, and lemon zest together until the mixture is well combined and starts to thicken slightly. The mixture will begin to set due to the acid in the lemon juice.
- Gently fold in 1 cup of whipped cream, carefully incorporating it to maintain the light, airy texture. Mix until the filling is smooth and uniform in color.
- Pour the lemon filling into the pre-made graham cracker crust, spreading it evenly with a spatula to ensure a smooth surface.
- Refrigerate the pie for at least 3-4 hours, or preferably overnight, to allow the filling to set completely and develop a firm, creamy texture.
- Before serving, you can garnish with additional whipped cream, lemon zest, or thin lemon slices for a decorative touch.
- Slice and serve chilled. The pie will keep in the refrigerator for 3-4 days when stored in an airtight container.
Tips
- • Use fresh lemons for the best flavor - bottled lemon juice simply can't compare to the bright, zesty taste of freshly squeezed lemons. • Make sure your whipped cream is well-chilled before folding into the filling to maintain its light, airy texture. • For a picture-perfect pie, use a microplane or fine grater when zesting to avoid the bitter white pith. • Allow plenty of chilling time - patience is key to achieving that perfect, firm set. • For an extra touch of elegance, garnish with candied lemon peels or a sprinkle of lemon zest just before serving. • If you want a firmer filling, you can add a packet of unflavored gelatin to help it set even more quickly. • Always use a pre-made graham cracker crust for the easiest possible preparation, or make your own if you're feeling adventurous.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 35mg
