Tarry's 5 min no bake lemon pie

5-Minute No-Bake Lemon Pie

This bright, creamy lemon pie comes together in just five minutes with only a handful of ingredients. It's the perfect make-ahead dessert for spring, summer, or anytime you're craving something light and refreshing.

Print Recipe

Prep Time 15

Course: Dessert

Ingredients Method Notes

Ingredients

1 9-inch graham cracker pie crust
1 14 oz. can sweetened condensed milk
½ cup fresh lemon juice about 2–3 lemons
1 tablespoon lemon zest
1 8 oz. container whipped topping, thawed (such as Cool Whip)
Optional Garnishes
Fresh whipped cream
Thin lemon slices
Extra lemon zest
Fresh blueberries or raspberries
Mint leaves

Method

In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and slightly thickened.
Gently fold in the whipped topping until fully combined.
Spoon the filling into the graham cracker crust and smooth the top.
Refrigerate for at least 2 hours (or overnight) until firm.
Garnish with whipped cream, lemon slices, and a sprinkle of fresh zest before serving.
Gal Pal Tips
For an extra burst of citrus, add ½ teaspoon pure lemon extract.
Freeze the pie for about 1 hour before serving for a cool, creamy texture on hot summer days.
This pie can be made up to 2 days ahead, making it perfect for entertaining.

Notes

Delicious Variations

🍓 Berry Lemon Pie: Fold in ½ cup fresh blueberries or raspberries.

🥥 Coconut Lemon Pie: Mix in ½ cup toasted coconut.

🍋 Key Lime Version: Replace the lemon juice with fresh key lime juice.

🫐 Lemon Blueberry Pie: Top with fresh blueberries and a blueberry sauce just before serving.

Storage

Keep covered in the refrigerator for up to 4 days. You can also freeze the pie for up to 1 month. Thaw in the refrigerator for about 30 minutes before serving.

Gal Pal Tip: This is one of those "everyone asks for the recipe" desserts. It tastes like sunshine in every bite—with only five minutes of work! ☀️🍋