Lemon pie recipe with graham cracker crust

This tart-sweet pie is a simple, homey dessert.

• Yield: 8 servings
• Difficulty: Medium
• Total: 4 hrs 30 mins
• Active: 40 mins

Ingredients (14)

For the graham cracker crust:

• 1 1/2 cups crushed graham crackers (about 8 whole crackers)
• 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
• 3 tablespoons granulated sugar
• 1/4 teaspoon kosher salt

For the lemon filling:

• 1/3 cup cornstarch
• 1 1/2 cups granulated sugar
• 4 large egg yolks
• 1/2 cup freshly squeezed lemon juice (from 3 to 4 lemons)
• 1 1/4 cup water
• 2 tablespoons (1/4 stick) unsalted butter, cut into pieces
• 2 tablespoons finely grated lemon zest (from 3 to 4 lemons)

For the meringue:

• 5 large egg whites, at room temperature
• 1/4 teaspoon kosher salt
• 1/2 cup granulated sugar

Instructions

1. Place oven rack in the center of oven and heat to 375°F.

For the graham cracker crust:

1. Combine crushed graham crackers, melted butter, sugar, and salt in a medium bowl and mix well. Press mixture evenly into a 9-inch metal or ceramic pie plate and bake until lightly browned, about 10 minutes. Let cool completely on a wire rack.

For the lemon filling:

1. Combine cornstarch, sugar, egg yolks, and lemon juice in a medium-size heavy saucepan. Add water and whisk until blended; use a rubber spatula to scrape the sides and bottom of the pan to make sure mixture is well combined.
2. Cook over medium heat, whisking constantly until mixture comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat, add butter and lemon zest, and stir vigorously until butter is completely melted and ingredients are thoroughly combined.
3. Pour mixture into graham-cracker crust, cover with a round of waxed paper or parchment paper, and let cool to room temperature.

For the meringue:

1. Combine egg whites and salt in a large, clean bowl and whip with a hand mixer on high speed until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
2. Remove the paper from pie, and spoon meringue over lemon filling. Spread meringue with a spatula so that it covers the entire surface of the pie, sealing in filling. Be sure meringue meets the crust, otherwise it will shrink inward, exposing filling.
3. Bake until meringue is golden brown, about 10 minutes. Let cool to room temperature on a wire rack, then refrigerate until filling is cold, at least 4 hours. Slice, and serve chilled.

Beverage pairing: Selbach-Oster Zeltinger Sonnenuhr Reisling Auslese Rotlay, Germany. Only Riesling has the sharp, acidic rush to take on the intensity of the lemon while casually balancing it with perfectly integrated sweetness. The firmness and structure of this wine makes a satisfying contrast to the creamy puffiness of the pie.

No-bake Lemon Cream Pie is creamy, sweet, and tart, with layers of a graham cracker crust, a zesty lemon filling, and a light whipped cream topping.

1. No-Bake Lemon Pie Ingredients
2. Substitutions and Additions
3. How to Make This No-Bake Lemon Pie Recipe
4. How to Serve
5. Storage
6. Frequently Asked Questions
7. More Recipes You’ll Love
8. JUMP TO RECIPE

No-bake lemon pie is sweet, creamy, and bursting with lemon flavor. A crunchy graham cracker crust is covered with a zesty lemon layer, and topped with fluffy whipped cream. This yummy no-bake lemon pie can be put together, from start to finish, in just 45 minutes. 

If you love tangy lemon desserts you’ll want to make lemon brownies, lemon crinkle cookies, and old fashioned lemon bars. 

No-Bake Lemon Pie Ingredients

You will need:

• ½ cup of salted butter
• 1¾ cup of graham cracker crumbs
• ¼ cup of granulated sugar
• 2 (3.4-ounce) packages of instant lemon pudding mix
• 2 cups of whole or 2% milk
• 1 teaspoon of lemon zest
• 8-ounce tub of whipped topping (Cool Whip)

Substitutions and Additions

GRAHAM CRUST: In place of the graham crackers, you could also make a crust using crushed vanilla wafers or even a shortbread crust if you prefer. 

LEMON LAYER: Lemon pudding is an easy way to make this layer, but you could substitute it with lemon pie filling or lemon curd. Add lemon zest to your lemon layer, or sprinkle a little bit on top for a pop of bright color. 

TOPPING: Lemon zest is the classic choice for the top of this lemon ice box pie. You could also sprinkle chopped nuts or toasted coconut. How about fresh raspberries for a burst of rich color?

WHIPPED CREAM: In place of Cool Whip, you can use our homemade whipped cream for this great recipe.

How to Make This No-Bake Lemon Pie Recipe

STEP ONE: Place the butter in an 8×8 square glass baking dish and microwave for 30 to 45 seconds to melt butter.

PRO TIP: If you don’t have an 8×8 square pan, you can make this a round dessert using a round 9-inch pie plate.

STEP TWO: Add the graham cracker crumbs and sugar directly into the baking dish and mix with the melted butter to combine.

STEP THREE: Press the graham cracker mixture evenly across the bottom of the baking dish and place it in the freezer to firm up while preparing pudding.

STEP FOUR: In a mixing bowl, whisk together the contents of the pudding packages, milk, and lemon zest. Continue whisking until the pudding thickens.

PRO TIP: For this recipe, it is better to overmix rather than undermix to ensure that all the pudding has dissolved.

STEP FIVE: Scoop 1 cup of pudding from the mixing bowl and spread it evenly over the chilled graham cracker crust.

STEP SIX: Fold ½ of the container of whipped topping (4 ounces) into the remaining pudding in the mixing bowl. Spread this layer of pudding/whipped topping evenly over the pudding layer in the baking dish.  

STEP SEVEN: Gently scoop the remaining whipped topping into the baking dish and spread evenly. Be careful not to mix into the layers below.

STEP EIGHT: Chill the lemon pie in the refrigerator or freezer until set. Top with lemon zest and serve.

PRO TIP: Chilling this easy lemon dessert overnight will make it easier to cut and give it a thicker consistency. 

How to Serve

This sweet and tart lemon pie would be perfect to serve at a brunch or shower. Enjoy your pie with a refreshing drink like raspberry iced tea. Garnish your easy no-bake pie with candied lemons, fresh lemon slices, or a lemon curl. To make a lemon curl, take a whole slice of lemon and cut a single slit to the middle. Then twist it and place it on the pie. If you want to serve your pie with fresh lemon slices, place them on immediately before serving. 

Storage

IN THE FRIDGE: Cover this no-bake lemon icebox pie with plastic wrap and refrigerate for up to 3 days. 

IN THE FREEZER: Freeze this easy lemon cream pie in an airtight container for up to three months. 

No-bake Lemon Cream Pie is a delectable dessert for anyone who loves the tangy taste of lemon. Outrageously good, the creamy and tart lemon filling goes perfectly with the light whipped cream topping and buttery graham cracker crust. Quick and easy, you’ll love making this bright and lemony homemade pie. 

Frequently Asked Questions

Can I freeze this simple pie? 

You can freeze this easy lemon pie recipe. It also makes a delicious frozen treat if you’d like to serve it straight out of the freezer.

How do I store the pie? 

Leftover pie can be stored in the refrigerator for up to three days covered in plastic wrap. It can also be frozen for up to three months.

Can I substitute homemade whipped cream for Cool Whip? 

You can make your own whipped cream and use it in place of the Cool Whip for this no-bake recipe.

More Recipes You’ll Love

• Cherry Pie Bars
• Cherry Cheesecake Brownies
• Brownie Cupcakes
• Chocolate Chip Cheesecake Cookies

No-bake Lemon Cream Pie is creamy, sweet, and tart, with layers of a graham cracker crust, a zesty lemon filling, and a light whipped cream topping.

Prep Time 15 mins

Chill Time 30 mins

Total Time 45 mins

Course Dessert

Cuisine American

• ½ cup salted butter
• 1¾ cup graham cracker crumbs
• ¼ cup granulated sugar
• 6.8 ounces instant lemon pudding mix
• 2 cups whole or 2% milk
• 1 teaspoon lemon zest
• 8 ounces whipped topping, Cool Whip

• Place the butter in an 8×8 square glass baking dish and microwave for 30 to 45 seconds to melt butter.

• Add the graham cracker crumbs and sugar directly into the baking dish and mix with the melted butter to combine.

• Press the graham cracker mixture evenly across the bottom of the baking dish and place in the freezer to firm up while preparing pudding.

• In a mixing bowl, whisk together the contents of the pudding packages, milk and lemon zest. Continue whisking until the pudding thickens.

• Scoop 1 cup of pudding from the mixing bowl and spread it evenly over the chilled graham cracker crust.

• Fold ½ of the container of whipped topping (4 ounces) into the remaining pudding in the mixing bowl. Spread this layer of pudding/whipped topping evenly over the pudding layer in the baking dish.

• Gently scoop the remaining whipped topping into the baking dish and spread evenly. Be careful not to mix into the layers below.

• Chill the lemon pie in the refrigerator or freezer until set. Top with lemon zest and serve.

• If you don’t have an 8×8 square pan, you can make this a round dessert using a round 9-inch cake pan.
• For this recipe, it is better to overmix rather than undermix to ensure that all of the pudding has dissolved.
• Chilling this dessert overnight will make it easier to cut and give it a thicker consistency.