Creamy Lemon Pie is a sweet and tangy bright dessert recipe in any season. This no bake recipe is fast and easy. Everyone loves it and asks for it on repeat!
Creamy Lemon Pie is always a dessert favorite any time of the year.
In the winter the bright flavor and sunny color are a welcome escape from the cold.
In the summer, the cool, custardy lemon pie filling is refreshing.
This no bake Lemon Pie is easy and fast to make too!
Lemon Pie Ingredients
It’s a short list of wholesome ingredients!
All ingredients are easy to find. You may even have them in your kitchen now!
- Pre-prepared Graham cracker crust
- Granulated sugar
- Cornstarch
- Lemon zest
- fresh Lemon Juice
- Egg yolks
- Butter (salted)
- Vanilla Extract
Make it Gluten-Free
To make the pie gluten-free, use a gluten-free free pie crust.
All other ingredients are naturally gluten-free.
Ingredient Notes
Pie Crust
Using a purchased graham cracker pie crust is a delicious and a TIME SAVING ingredient choice!
A regular or gluten-free graham cracker crust may be used.
Also if you have a favorite ‘from scratch’ homemade pie crust you would rather use, go for it!
If you prefer a traditional pie crust (store bought or homemade), blind bake a flour pie crust for this recipe.
Ensure the crust is completely cooled before pouring the lemon filling into it.
Use Fresh Lemon Juice
Nothing beats the flavor of freshly squeezed lemon juice.
AND it tastes different than lemon juice concentrate.
If you prefer to substitute prepared lemon juice, my recommendation is a fresh style lemon juice over lemon juice concentrate.
Most grocery stores will carry a quality brand or have their own branded lemon juice.
Use fresh lemon zest in this pie, even if you are using a lemon juice concentrate for the best flavored lemon pie filling.
Pro Tips for Easy Zesting and Juicing
Here are some tips I’ve learned over the years for easy zesting and citrus fruit juicing.
- Place the lemons in the microwave for 10 seconds before juicing. This will release more juice!
- Using a great zester makes all the difference. I LOVE and use this zester all the time. It will zest citrus in seconds and feels like zesting butter (seriously).
- Juicing can be done by slicing the lemon in half and squeezing through a strainer to catch seeds.
- Other great juicing tools I’ve used are this handheld juicer and a traditional glass citrus reamer.
How to Make Lemon Pie – Step-by-Step
STEP 1: In a medium non-reactive saucepan combine the sugar, cornstarch, half and half, lemon zest, and lemon juice (photos 1-4). Cook over medium-high heat, stirring often, until mixture starts to bubble.
What’s a ‘Non-Reactive’ Pan?
When cooking with an acidic ingredient like lemon juice it’s important to use a pan made of a material that will not react chemically to the acid.
Here are examples of non-reactive pans (the RIGHT type of pan to use): stainless steel, glass, ceramic or one that is coated with enamel.
STEP 2: Reduce heat to medium and cook for an additional 1 minute, whisking constantly DO NOT OVER COOK (photo 5).
STEP 3: ‘Temper’ egg yolks. Add a spoonful of hot lemon mixture in to the egg yolks, stirring constantly. Repeat with an additional spoonful, stirring constantly (photo 6).
What is Tempering Egg Yolks?
If cold egg yolks and hot cream are combined, you can guess what will happen!
The cream will cook the egg yolks and curdle them.
To prevent this happening, especially when making custard or ice cream recipes, the yolks are ‘tempered’ first.
How to Temper Egg Yolks
This means a little bit of the hot mixture is added to the egg yolks and stirred constantly to prevent the yolks from cooking.
It cools the hot custard mixture and gently warms the egg yolks so they are similar temperatures preventing cooking of the yolks.
After the yolks have been tempered, they can safely be added to the large portion of the custard without worry about them cooking.
STEP 4: Add the tempered yolks back to the pan (photo 7). Cook an additional 90 seconds, stirring constantly. Remove from heat.
STEP 5: Stir in butter and vanilla (photo 8).
STEP 6: When mixture is smooth, pour into the pie crust. Chill for a minimum of 2 hours.
Can Lemon Pie Be Made Ahead?
I recommend making this pie no earlier than 2 days ahead of time for best results.
When I make this pie, I tend to make it the night before and let it chill overnight.
That way all I need to do is garnish it with whipped cream and serve it.
Storing Lemon Pie
The pie can be stored for up to 4 days in the refrigerator.
Tightly seal the pie before placing it into the refrigerator.
Freezing Not Recommended
I do NOT recommend freezing this Lemon Pie.
Typically custard filled pies do not freeze and thaw successfully. They can become watery.
More Pie Recipes You’ll Love
- Ginger Pear Pie
- Fresh Strawberry Pie
- Cherry-Blueberry Cloud Pie
- Frozen Chocolate Fluffernutter Pie
- Peppermint Candy Cane Ice Cream Pie
Try these Lemon Recipes too!
- Lemon Baked Custard with Sponge Cake Top
- Lemon Herb Roasted Cornish Game Hens
- Homemade Meyer Lemon Salad Dressing Recipe
- Irresistible Lemon-Garlic Braised Chicken Thighs
- Lemony Romanesco with Pine Nuts
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Luscious Lemon Pie (No Bake recipe)
Ingredients
- 1 Pre-prepared Graham cracker crust 10 inch/9 oz size
- ¾ cup Granulated sugar
- ¼ cup Cornstarch
- 2 cups Half and Half
- 2 tablespoons Lemon zest about 2 large lemons
- 3/4 cup fresh Lemon juice about 3 large lemons
- 3 large Egg yolks
- 2 tablespoons cold Butter
- 1 teaspoon vanilla
- Whipped cream for topping
Optional Garnish ideas
- lemon slices
- lemon zest
- fresh mint
Instructions
- In a medium non-reactive saucepan combine the sugar, cornstarch, half and half, lemon zest, and lemon juice over medium-high heat, stirring often, until mixture starts to bubble.
- Once simmering, turn heat down to medium and cook for an additional 1 minute, whisking constantly. NOTE: set a timer for 1 minute and DO NOT OVER COOK. Mixture should be thickened, creamy, and reduced in size (by about a 1/3). Remove saucepan from heat.
- ‘Temper’ egg yolks by adding a spoonful of hot lemon mixture in to the egg yolks. Stirring constantly to incorporate. Repeat with one additional spoonful, stirring constantly; add the tempered eggs into lemon mixture.
- Return pan to stovetop on medium heat and cook for an additional 90 seconds, stirring constantly.
- Take pan off heat and stir in butter and vanilla.
- Once the butter is melted, pour lemon mixture into prepared graham cracker crust.
- Cool pie in the refrigerator for a minimum of 2 hours
- Once cooled, garnish with whipped cream, lemon slices, lemon zest, and/or fresh mint.
Video
Nutrition
This easy Lemon Pie recipe is always a favorite dessert any time of the year!
Tara says
This was so luscious, and I love that it’s an easy, no-bake option!
Nancy says
My hubby is such a fan of lemon flavor desserts! I can definitely get on board with this being no bake!
Angela Ricardo Bethea says
That lemon pie looks absolutely delicious! My daughter loves trying out new recipes, I bet she’ll love this one.
Ruth I says
You have got to be kidding me! It looks super good and easy to prepare. I am speechless in this.
Celebrate Woman Today says
I love the recipe and am going to attempt it in my kitchen. And it can be made for my high tea with my friends, too.
Fatima Torres says
I love a little tart treats! I think this lemon pie recipe would be perfect for entertaining.
Keikilani says
This looks so delicious. I can’t wait to make it. Perfect for an Easter dinner spread.
Laura says
These look delicious!
Wren says
This sounds extremely delicious! I also love its a no bake!
Heather says
My 10 year old is all about lemon desserts! I’m going to make this one for her soon!
Amy Desrosiers says
This pie looks simply stunning! What a gorgeous pie for lemon lovers like myself!
Lisa Joy Thompson says
This lemon pie looks amazing!!! And since lemon season is literally around the corner here in Florida, I will be taking full advantage and making this pie!
Tara Pittman says
This pie sounds so delicious. It will be perfect for my husbands valentines day treat
lisa says
love that this is a no bake recipe!
Pam Greer says
My husband loves lemon desserts and I am going to surprise him with this!! I love that it’s no bake!
Cindy says
Toni, you’ve nailed it once again! Your recipes seriously can’t be beat! I LOVE that this is no bake! And we LOVE lemon, so its a double win!
Toni Dash says
Thank you Cindy! Your comment really makes me so happy.
Jacqueline Debono says
This lemon pie looks beautiful. I love the fact that it’s no-bake and seems pretty easy to make.I have all the ingredients so going to try it in the next couple of days!
Lizet Bowen says
Love it! I’m always looking for recipes that don’t use pudding mix to make it, as we don’t have where we live. Thanks for a great recipe!
Marlynn | Urban Bliss Life says
This lemon pie recipe is so yummy and easy to follow! Love the tip for microwaving the lemon a bit to release the juices.
wilhelmina says
I love lemon desserts and this pie is no exception! It is incredibly creamy and delicious!
Suzy says
Lemon pie is hands down one of our favorites! Love how creamy this is!
Lauren Kelly says
This makes me feel warm and sunny! I love this so much!
Carm says
This no bake recipe looks fantastic. I love lemon pie and it is a family favourite. I don’t eat eggs. I was wondering if there is an easy no bake version without the eggs. Thanks carm.
Toni Dash says
Great question! I don’t know about that. I have only made the pie this way. I know you can substitute eggs with flax eggs but am unsure how that works in a custard base. Let me know if you find a way around the eggs; I’d love to know!
Adrianne S says
Toni – how would you change this up to be lemon bars or is the filling firm enough to be cut into bars?
Toni Dash says
That’s a whole different recipe ?