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No-Bake Lemon Pie Recipe — The Ultimate Creamy & Refreshing Dessert

When the sun is shining and you crave a dessert that’s light, tangy, and utterly creamy, nothing hits the spot quite like a No-Bake Lemon Pie. This dessert combines a crisp, buttery crust with a luxuriously smooth lemon filling that requires no oven at all — perfect for warm days or last-minute entertaining. Follow this step-by-step guide to create a dessert that’s as visually stunning as it is delicious.

Ingredients

For the crust:

• 1 ½ cups (150 g) graham cracker crumbs
• ¼ cup (50 g) granulated sugar
• 6 tablespoons (85 g) unsalted butter, melted

For the filling:

• 1 can (14 oz / 400 g) sweetened condensed milk
• ½ cup (120 ml) fresh lemon juice (about 3–4 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract
• 1 cup (240 ml) heavy whipping cream, chilled

Optional topping:

• Whipped cream
• Lemon slices or zest for garnish
• Fresh berries (optional)

Step-by-Step Method

Step 1: Prepare the crust

1. In a medium bowl, combine the graham cracker crumbs and sugar.
2. Add the melted butter and stir until the crumbs are evenly coated and hold together when pressed.
3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch (23 cm) pie pan. Use the back of a spoon or a flat-bottomed glass to make it compact.
4. Chill the crust in the refrigerator for at least 10–15 minutes to set while preparing the filling.

Step 2: Make the lemon filling

1. In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract until smooth. The mixture will thicken slightly as the lemon juice reacts with the milk.
2. In a separate chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form. This ensures a light, airy texture.
3. Gently fold the whipped cream into the lemon mixture in three additions, being careful not to deflate the cream. The filling should be smooth, creamy, and slightly fluffy.

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