Instructions
Step 1: Make the Crust
Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix until crumbs are evenly coated.
Step 2: Press the Crust
Press crumb mixture into a 9-inch pie dish. Use a spoon or your fingers to create an even crust. Refrigerate while you make the filling.
Step 3: Make the Filling
In a large bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
Step 4: Add Whipped Cream
Gently fold in the whipped cream until just combined. Don’t overmix!
Step 5: Assemble the Pie
Pour the lemon filling into the chilled crust and spread evenly.
Step 6: Chill
Refrigerate for at least 4 hours, or preferably overnight, until set.
Step 7: Serve & Enjoy!
Slice and serve chilled. Garnish with extra lemon zest or whipped cream, if desired.
Variations
Berry Delight:
Layer mixed berries (strawberries, raspberries, blueberries) on the crust before adding the filling.
Coconut Twist:
Add shredded coconut to the crust and/or sprinkle toasted coconut on top.
Key Lime Pie:
Substitute key lime juice and zest for the lemon.
Tips for Success
- Use freshly squeezed lemon juice for the best flavor.
- Chilling the crust prevents it from crumbling.
- Fold the whipped cream gently to keep it light and airy.
- Allow ample chilling time for the filling to set properly.
Frequently Asked Questions (FAQs)
Can I use a pre-made crust?
Yes! A 9-inch store-bought graham cracker crust works perfectly.
How long will it keep?
Store in the refrigerator for up to 3-4 days (best within 1-2 days).
Can I freeze it?
Yes, freeze for up to 1 month. Wrap tightly before freezing and thaw in the refrigerator.
Can I use other citrus fruits?
Experiment with limes or oranges, adjusting the amount of juice and zest.
Can I use store-bought whipped topping?
Yes, but homemade whipped cream provides a lighter texture.
Enjoy your delicious and easy No Bake Lemon Pie!
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