Description

A light, refreshing, and creamy no-bake lemon pie that requires only five ingredients and minimal effort. Perfect for hot summer days when you want to avoid using the oven.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
8 ounces (225g) full-fat cream cheese, softened
1 cup (120g) powdered sugar
½ cup (120ml) fresh lemon juice
2 teaspoons lemon zest

Instructions

In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge for 10 minutes.
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add powdered sugar and lemon zest to the cream cheese. Beat on low speed until combined and fluffy.
Gradually add fresh lemon juice while mixing on low speed. Stop mixing once incorporated to avoid incorporating too much air.
Pour the filling into the prepared crust and spread evenly with a spatula.
Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until set.
Serve cold, optionally topped with whipped cream, lemon slices, or white chocolate.

Notes

Ensure cream cheese is softened to room temperature to avoid lumps. Use fresh lemon juice and zest for the best flavor; bottled juice can taste metallic. For a firmer crust, chill the pie dish before starting. If the filling is too runny, chill longer or reduce lemon juice slightly. If the crust is crumbly, press it down more firmly or add a bit more butter.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 24
Sodium: 180
Fat: 15
Saturated Fat: 9
Carbohydrates: 32
Fiber: 1
Protein: 4

Keywords: no-bake, lemon pie, icebox pie, summer dessert, easy dessert, 5-ingredient dessert, cream cheese pie, gluten-free option