Lemon Cream Pie

Heavenly lemon cream pie is silky smooth and extra creamy, complete with a graham cracker crust. It’s the perfect summer treat!

It’s perfect for spring celebrations or summer BBQs. If you’re like me and love lemon, this heavenly lemon cream pie is for you! If you like lemon you’ll also love Lemon Cupcakes, Lemon Bars, and Lemon Blueberry Bread. 

No Bake Lemon Cream Pie

This lemon cream pie is similar to a no-bake cheesecake, only slightly creamier. Unlike traditional pies, this one is made with an easy graham cracker crust and a simple whipped filling. It all comes together in the blink of an eye. 

There is no blind baking, no worrying about the fruit setting, and no soggy crust! The most difficult step in this recipe is letting the pie chill. 😉 You’ll want to dig right in after seeing this creamy lemon delight.

It’s worth the wait, I promise. This pie is downright dreamy. It’s going to be appearing at celebrations all spring and summer long!

Ingredient Tips

Cheese: I prefer to use mascarpone instead of cream cheese because it makes this pie taste differently than a lemon cheesecake. If you choose to use cream cheese, you can easily substitute the mascarpone for cream cheese, it will just taste like a lemon cheesecake. 

Lemons: 3 medium lemons should give you the correct amount of lemon juice.

Lemon Extract: I use lemon extract in this recipe as extracts are made by extracting the flavor of the source ingredient into a liquid base, usually alcohol. Oils are the essential oil squeezed from the ingredient itself. They are much more concentrated and intense. Their flavor is more pure, so much less will be needed if oils are used.

Graham Cracker Crust

PREP. Preheat oven to 325 degrees.

MIX. In a medium mixing bowl combine the graham cracker crumbs, sugar, salt, and melted butter. Toss until crumbs are moist.

PRESS. Place crumbs into a 9-inch oven-safe pie dish. Press up the sides to the edge or rim of the pie dish. Place in the oven and bake for 7 minutes, then remove and let cool.

Lemon Cream Filling

MIX. In a medium mixing bowl combine the condensed milk, lemon juice, lemon zest, and lemon oil or extract. Whisk to combine, set aside.

WHIP. In the bowl of a stand mixer fitted with the whisk attachment add the heavy cream, powdered sugar, vanilla extract, food coloring (if desired), and salt. Mix on low and gradually work up to high. Whip until stiff.

COMBINE. Add condensed milk mixture and mix for 30 seconds on medium speed. Add the mascarpone and mix until combined, about 30-45 seconds on medium speed.

CHILL. Pour filling into the cooled crust and spread into an even layer. Cover with plastic wrap and chill for at least 4 hours or overnight.

SERVE. To garnish, top with whipped cream, fresh fruit and lemon slices, if desired. Keep chilled.

Variations/Additions:

• Swirl in a strawberry compote on top to get a nice color and flavor
• Use vanilla pudding instead of heavy cream
• Top with white chocolate shavings

Serving & Storing

Try serving this pie with:

• Homemade Vanilla Bean Ice cream
• Buttermilk peach ice cream

STORE this pie covered in the fridge for 3-5 days. If it is really warm outside you might consider freezing the pie and letting it thaw at room temperature for 30 or so minutes before slicing and serving.

To FREEZE this pie you want to make sure that it is wrapped airtight to avoid freezer burn. It still may not be the best idea to freeze cream pie because the texture tends to change after freezing.

TRY THESE OTHER DELICIOUS PIE RECIPES:

• Perfect Coconut Cream Pie
• N0-Bake S’mores Pie
• Double Chocolate French Silk Pie
• No-Bake Mud Pie
• Classic Apple Pie
• No-Bake Peanut Butter Pie