No Bake Lemon Pie

close up of a slice of pie on a white plate

Course: Dessert

Cuisine: American

Prep Time: 10

Total Time: 1 10

Servings:

Calories: 253kcal

Author: Nikole Berg

This No Bake Lemon Pie is a quick and easy dessert idea! This version is made with cream cheese and fresh lemon juice instead of pudding mix. Whips up in about 10 minutes for one of the quickest dessert recipes that’s perfect for citrus lovers!

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Ingredients

1 9 inch graham cracker crust store bought or homemade
1-8 ounce package cream cheese softened
2 tablespoon lemon zest and ¼ cup fresh lemon juice from 3 large lemons
1 ½ teaspoon vanilla extract
½ cup powdered sugar add ¼ cup more to make filling thicker
1 cup heavy whipping cream

Instructions

Leave cream cheese out at room temperature until softened.
Zest and juice two lemons.
Using a hand held or stand mixer, beat cream cheese, lemon zest and juice, vanilla extract, powdered sugar, and heavy cream until creamy and lump free.
Pour lemon mixture into prepared graham cracker crust and smooth the top.
Cut the extra lemon into crosswise slices. Cut each slice into quarters and use to top the pie.
Refrigerate for at least an hour.
Slice and serve with a dollop of whipped cream, if desired.

Notes

For best results, leave cream cheese out for an hour or two to soften it.

Use exactly ¼ cup of lemon juice. Adding any more will make the pie too soft.

Is powdered sugar and confectioner's sugar the same thing? Yes, they are the same thing! Powdered sugar and confectioner's sugar are products made from finely ground granulated table sugar mixed with a small amount or cornstarch.

Add an additional ¼ cup of powdered sugar to thicken filling.

What is lemon zest? Lemon zest is the outside portion of the lemon peel-not the white part known as the pith. The pith is bitter so should be avoiding when zesting lemons.

How do I zest a lemon? Use a tool like a microplane grater to create fine shreds of zest. Remember to just remove the yellow parts!

How do I zest a lemon without a microplane? You can use the fine side of a box grater or remove the peel with a knife. Finely mince the peel using a chef's knife. The results won't be exactly the same, but will work in a pinch.

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