This no bake lemon pie has a light creamy filling that is full of lemon flavor. This pie does not require any baking. It is a cool and refreshing dessert that can be made ahead of time. It is a great dessert to serve at potlucks, barbeques and other events.
If you prefer a lemon dessert that has a very strong zesty lemon flavor, this is for you. Unlike some of the other lemon pie recipes that I have shared which feature a more classic very sweet lemon filling, this lemon pie filling is more tart and only lightly sweetened. It is so refreshing on a hot summer day.
This lemon pie is made with a lemon posset filling, a creamy British dessert that is similar to the texture of panna cotta but doesn’t require any gelatin.
Ingredients
- Lemons
- Heavy Cream
- Sugar
- Premade Graham Cracker Crust
Lemons: This pie filling uses both lemon juice and zest. The lemon zest is cooked directly with the heavy cream and sugar. When the acid of the lemon juice reacts with the milk protein in the heavy cream, it causes it to thicken naturally without the need for gelatin or other thickeners.
Heavy cream: This recipe uses heavy cream to create the creamy filling. The British version uses double cream but since I don’t have double cream here, I used heavy cream. Dairy-free heavy cream substitutes will not work because the recipe relies on the reaction of the acid from the lemon juice with the dairy protein in the heavy cream.
Sugar: The pie is lightly sweetened with sugar.
Premade Graham Cracker Crust: To make this pie easier, I used premade graham cracker crust. You can also easily make your own graham cracker crust with crushed graham crackers, butter and sugar if you can’t find premade graham cracker crust. You can also make this with frozen pie crust but you will need to bake the frozen pie crust first.
How to Make No Bake Lemon Pie
- The heavy cream, sugar and lemon zest are cooked over medium heat, stirring constantly until the sugar is dissolved. Allow the mixture to come to a simmer (just a few bubbles, do not let it boil) for just 1 minute. Then remove from the heat.
- Let the mixture cool for about 5-10 minutes. Then mix in the lemon juice. You should see it thicken a little right away.
- Pour the filling through a strainer and into the graham cracker crust. Let the pie cool in the fridge to set for several hours or overnight.
Texture and Sweetness
This lemon pie filling has a very silky smooth creamy texture. The dessert is similar to panna cotta though not quite as firm because it doesn’t use gelatin. It is just thick enough to hold its form in a pie or tart. The filling tastes very light and creamy.
The filling is not as sweet as traditional pie filling. I’ve had so many requests for a less sweet lemon pie. This pie is lightly sweet but has a very strong tart and zesty lemon flavor.
More Lemon Pie Recipes
4 Ingredient No Bake Lemon Pie
Ingredients
- 2 cups (16 fl oz/473 ml) heavy cream
- 2/3 cup (133 g) granulated white sugar
- 3 fl oz (89 ml) lemon juice + 2 tsp lemon zest
- 1 (9-inch) premade graham cracker crust
Instructions
- Add heavy cream, sugar and lemon zest to a medium or large saucepan and bring to medium heat. Stir constantly until sugar is fully dissolved. Stop stirring briefly to allow the mixture to come to a simmer. Be careful to only let it reach a simmer (just a few bubbles on the surface) and do not let it come to a boil. Let it simmer for exactly 1 minute, stirring a few times so that the milk does not curdle. This is very important, see notes for more details. Remove mixture off from the heat and let it cool for about 5-10 minutes.
- After 5-10 minutes, add in the lemon juice. Whisk until the lemon juice is evenly incorporated. The mixture should thicken slightly. Pour the mixture through a strainer into the graham cracker crust.
- Place pie into the fridge for several hours to set. For best results, let it set overnight. Once pie is set you can decorate the pie if you would like. I piped fresh whipped cream on top. Keep pie in fridge. About an hour before serving, put the pie into the freezer. Bring pie out of the freezer only when ready to serve. Cut the pie with a large sharp knife while it is still frozen and plate slices while pie is frozen. It will only take a few minutes for the pie to thaw and come to room temperature but freezing the pie will make it much easier to cut and plate the slices because of the delicate nature of the graham cracker crust. If you are using a sturdier thicker crust like a shortcrust pie crust then you don't need to freeze the pie beforehand (though you still can). Pie is best enjoyed cold. The filling will start to weep a little if left out in warm temperatures too long.
Notes
- This recipe does not work with dairy-free heavy cream substitutes because it relies on the reaction of the acid from the lemon juice with the dairy protein in the heavy cream.
- It is very important that you don't overcook the filling. Stir until the sugar is dissolved and then let the mixture only come to a simmer. Only allow it to simmer for 1 minute and make sure you stir occasionally during that 1 minute. If the mixture cooks too long or comes to a boil, the filling will not thicken fully.
- This pie filling is not as sweet as traditional classic pie filling. It is lightly sweet and more zesty and tart.
- The filling is light and creamy and has a texture similar to panna cotta but not as firm. It is just firm enough to hold its form but it will weep and lose its form more quickly in warm weather.
- I used this Keebler 9-inch graham cracker crust* to make this pie.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- If you don't want to use a graham cracker crust, you can also use a frozen pie crust (it will need to be baked beforehand)
Nutrition
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.
Yes I made the 4 ingredients no bake lemon pie forthe first time & it was Delectable, it was so shiny, perfectly made that I didn’t cover with cool whip.Thank you so much
We’re so glad you loved this recipe!
I made this for my brother-in-law’s birthday party. It was a big hit, and no leftovers either. I also made a strawberry pie & over half of it was left! Great recipe find!
I’m so glad it was a success!
Great pie! I truly enjoy all of your no bake lemon recipes. So refreshing and easy to prepare. Thank you for these fabulous recipes.
I’m so glad you like it!
Full of lemony flavor and so smooth & creamy, just delicious. I followed the recipe for the lemon cream exactly and it was perfection. I chose to skip the crust altogether and used individual ramekins as little pudding cups so as not to interrupt the lovely creaminess. I made some fresh whipped cream with the rest of the heavy cream for a perfect topping. I’ll make this again, no doubt.
YUM! We’re so glad you loved this recipe!
Would love to find a low fat less sugar version of this recipe.
Hi Traci! You might like our 3 Ingredient Lemon Posset which has less sugar and a little less fat: https://kirbiecravings.com/3-ingredient-lemon-posset/
So so so good!
Thank you Helen! So glad you enjoyed this recipe!
Can you use lady fingers as crust?
We have not tested this recipe with lady fingers as the crust but you can use a frozen pie crust (it will need to be baked beforehand) instead of a graham cracker crust!
Delicious
Thank you!! Glad you enjoyed this recipe!