Description
A sweet, easy pie perfect for warm days, this No Bake Lemon Cream Pie combines a crunchy crust with a creamy, tangy lemon filling.
Ingredients
Scale
- 1 Graham cracker crust (store bought or homemade)
- 8 oz Cream cheese (softened)
- 14 oz Sweetened condensed milk
- 1/2 cup Lemon juice (fresh or bottled)
- 1 tsp Lemon zest (optional)
- 1 cup Whipped topping or homemade whipped cream
- A tiny pinch of salt
Instructions
- Soften and mix the base. In a bowl, beat the softened cream cheese until smooth.
- Add the condensed milk. Pour in the sweetened condensed milk and mix until glossy and combined.
- Bring in the lemon. Add lemon juice, zest, and a pinch of salt, then taste and adjust lemon juice amount if needed.
- Fold in the fluffy part. Gently fold in whipped topping or cream without overmixing.
- Fill the crust. Spoon the filling into the crust and smooth the top.
- Chill. Refrigerate for at least 6 hours or overnight.
- Top and serve. Add more whipped topping and garnishes if desired, then slice to serve.
Notes
Use softened cream cheese for the best texture. Fresh lemon juice is recommended for brightness. Keep it chilled for clean slices.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
