Kirbie's Cravings

2 Ingredient No Bake Lemon Pie (No Eggs or Butter)

This easy lemon pie doesn’t require any baking and the pie filling is just 2 ingredients. The pie has a creamy lemon custard filling. It’s a great easy dessert that can be made ahead of time to bring to summer events and parties.
a slice of no bake lemon pie on a plate.

With the weather warming up, I wanted to share an easy dessert to serve at picnics, BBQs and other summer events. This pie is best enjoyed cold which makes it the perfect dessert to eat when the weather is warm.

Ingredients

  • Lemon Juice
  • Sweetened Condensed Milk
  • Graham Cracker Pie Crust

The pie filling is just 2 ingredients. Some people may point out that it’s really a three ingredient recipe if you count the pie crust. I discuss why it’s called 2 Ingredient Lemon Pie below in the next section of this post.

Lemon juice: This recipe works best with fresh squeezed lemon juice. You will need approximately four large lemons though it may vary depending on how much juice each lemon produces.

Sweetened condensed milk: Make sure to use full fat sweetened condensed milk.

Graham cracker pie crust: This recipe uses a premade pie crust so you don’t need to make it from scratch. Of course, you can make your own if you want.
overhead shot of a pie with slices on plates.

2 Ingredient Lemon Pie

This is a popular old-fashioned recipe that has been around for a long time. I did not name this pie. It is often referred to as “2 Ingredient Lemon Pie” or “No Bake Lemon Icebox Pie.” There are actually two variations of this recipe. The “2 Ingredient Lemon Pie” features a filling made with 2 ingredients. The filling is like a lemon custard. There is also a “3 Ingredient Lemon Pie” which has a filling made with 3 ingredients. The three ingredient version swaps out half of the condensed milk for cream cheese.

No Bake Lemon Pie Texture

The pie filling is like a thick creamy custard. When you first take it out of the fridge, it will be set enough for you to slice through and for the filling to hold its shape. As it warms up though, the filling will start to thin out a little and spread. So it is best to keep the pie chilled until just before serving.

This pie filling is also very sweet. So if you prefer less sweet desserts, you may want to make the version with cream cheese which only uses about half the amount of sugar.
overhead shot of a no bake lemon pie.

More No Bake Desserts

2 Ingredient No Bake Lemon Pie

Servings: 10 slices
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: American
This easy lemon pie features a creamy custard filling that is just 2 ingredients.
4.73 from 33 votes

Ingredients

  • 1 cup (8 oz/236 ml) lemon juice fresh squeezed
  • 2 cans (28 oz/794 g) sweetened full fat condensed milk
  • 1 pre-made graham cracker pie crust

Instructions

  • Add lemon juice and condensed milk to a large mixing bowl. Whisk until lemon juice is fully incorporated.
  • Pour filling into premade pie crust. Use a spatula to smooth and even out the surface. Place pie into fridge for several hours to set. I like to refrigerate overnight. Keep pie in the fridge until ready to serve. If you want to decorate the pie, wait for the filling to set and then decorate. Then place pie back into fridge until ready to serve. You can make the pie 2-3 days in advance.

Notes

  • This recipe uses two (14 oz) cans of condensed milk, for a total of 28 oz. The measurement refers to weight, not volume.
  • 8 oz of lemon juice refers to volume, not weight. You will need approximately four large lemons.
  • You can use either a 9-inch or 10-inch graham cracker pie crust. Keebler brand sells both. If you use a 10-inch one, your filling won't quite reach the top of the pie crust, but the filling will be more stable. A 10-inch pie crust will also have more slices of pie. I liked the 9-inch pie crust for appearance but enjoyed eating the 10-inch pie crust version more.
  • This pie is very sweet. If you prefer less sweet desserts or are looking to cut down on the sugar, there is a version of this pie that uses cream cheese. For the cream cheese version, you need 1 (14 oz) can of condensed milk, 1 (8 oz) block of cream cheese and 1/2 cup of lemon juice.  Bring the cream cheese to room temperature first to soften it, then beat it with a mixer until light and fluffy. Then mix in the condensed milk and lemon juice. 
  • I added whipped cream on top for decoration.
  • I recommend refrigerating this pie rather than freezing. I've seen other recipes that say you can freeze it but I found that the pie didn't set up properly when frozen. 
  • The pie filling is like a custard. When you first take it out of the fridge, the custard will be stiff enough for you to cut through and have pie slices. As the filling comes to room temperature, it will start to spread and thin out, which is why you want to keep it chilled until right before serving. If you want a more stable filling, try the cream cheese version.
  • Because this pie is so sweet, I cut mine into very thin slices. I was able to get 10 slices.

Nutrition

Serving: 1slice, Calories: 345kcal, Carbohydrates: 58g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Sodium: 164mg, Fiber: 7g, Sugar: 50g, NET CARBS: 51g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

 

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158 comments on “2 Ingredient No Bake Lemon Pie (No Eggs or Butter)”

  1. Hi is this different or is it somewhat a cheesecake?

    • There are two versions: one with cream cheese and one without cream cheese. The cream cheese version is more like a no bake cheesecake – we discuss how to make this version in the notes section in the recipe card.

  2. Made the No Bake Lemon pie with the Cream 
    Cheese and it was delicious! Made it 3 more times, a hit for my family. Love, love the pie , so easy and it sets like a cheesecake; I love it for the convenience, takes no more than 10 minutes to make.
    I give this recipe 5??????????
    Thank you!
    Jet

  3. I made this tonight for my son’s 29th birthday.  I was skeptical because so few ingredients!  But it is amazing!  I did add a heaping spoon (big spoon) of whipped cream cheese, and the zest of one lemon.  I can’t thank you enough for this recipe!  

  4. I haven’t made it yet but when my mom used to make lemon meringue pie she , I think would use egg whites and sugar for the whipped topping and it was great! Am I right on the ingredients for the topping? My mom is passed so I can’t ask her.

    • Yes, a meringue topping is made with sugar and egg whites but we don’t have an exact recipe for you – also, that is usually used for a baked pie, so we wouldn’t recommend it for this recipe. We’re sorry for the loss of your mom – hope this info helps.

  5. I just made this…. I was all by myself, the house was quiet so I figured it was the perfect time to make this….I can hardly wait to taste it……..husband home soon….Surprise Honey 🙂

  6. This is the worst pie I have EVEN ate!

    • We’re sorry to hear that – many readers have made and loved this recipe. Without knowing more it’s hard to say why yours might not have turned out right.

    • Ever ate.   Really?  You did something wrong

  7. I have a question, have you ever use lemon juices that is not fresh squeezed. if so, how did it work out for you?

  8. Awful taste of condensed milk dominates the flavor of the pie. Couldn’t finish and didn’t want to finish even one slice; neither did another adult. Tossed it. Waste of lemons. If you are an experienced baker, don’t waste your time – it’s that bad.

  9. I just finished eating this pie….. I LOVED IT

  10. My husband loves lemon, so I made this for him for Father’s Day. He really enjoyed it. I liked it too, even though I usually don’t like custard-type desserts. I was tasty as written, but added a couple of packets of True Lemon to amp the flavor. This is going to be my potluck go-to, if those ever become a thing again. Thanks for the simple, yet elegant recipe.

  11. So easy, small amount of ingredients, delicious, prepared in a short time, no bake. Awesome preparation!

  12. Have you tried this with canned coconut milk? My wife is vegan.

    • I have not tried with canned coconut milk, so I’m not sure if it will work. If you do try it, make sure you are using canned condensed sweetened coconut milk and please let me know how it turns out.

    • I just tried this with canned sweetened condensed coconut milk (but not with fresh lemon juice, I admit). It wouldn’t solidify at all overnight in the refrigerator or in 2 hours in the freezer. So I’d urge caution if you try it.

  13. Great recipes

  14. Can I add blueberries to this recipe?

    • We haven’t tried that, but it might not work well. The blueberries may sink in the filling or cause the filling to not set up right. Maybe serve the berries on the side or as a decoration on top of the pie before you serve it – that will work better.

  15. Can’t wait to try it!

  16. All recipes sound wonderful

  17. Made this dessert with the lemon juice, condensed milk and cream cheese. It was just yummy and so easy to make. This will be one of our favorite desserts. Thank you ?

  18. Great recipes 

  19. re: 2 ingredient Lemon Pie
    So sorry. I re-read the recipe again and realized it said “if you want a less sweet pie, try the cream cheese version. Once again. … . I am sorry for my last post.

  20. I have to seriously limit my fat intake for health reasons. Can I use one can full-fat and one can fat free condensed milk? Thanks! 

  21. Sounds wonderful I can’t wait to try it 

  22. Thank you for the recipe, super easy and yummy! I used 8 oz. store-bought whipped cream cheese, 1 can sweetened condensed milk, and about 6 oz of fresh lemon juice. The filling is simiar to a fruit tart filling, but super-creamy. Absolutely delicious. I agree that using a 10″ shell would make it more stable and you could use that extra space to top with fruit or jam. I used a 9″ shorbread crust and served fresh strawberries and blueberries on the side.

  23. Wè can .ake this pie looks yummy yum

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