Can I make this no bake lemon pie without egg yolks?

Absolutely! Substitute the seed yolks with 8 oz of oil lie (softened) for a analogous smooth texture. The contents achieved't set completely as immovably but will still be pleasing

Why acted my dud filling trembling correctly?

The most coarse reason is lacking acid from the lemons. Make sure to use fresh lemon juice, as the acidity helps the filling set by reacting with the proteins in the condensed milk and egg yolks

Can I use a store-bought graham cracker crust to save time?

Yes! A pre-made 9-inch graham cracker crust works perfectly for this recipe, though homemade provides a fresher flavor and customizable thickness

How far in advance can I make this pie for a special occasion?

You can equip this pastry up to 2 days earlier. For the freshest presentation, add the whipped topping just before serving

Is there a dairy-free version of this no bake lemon pie?

es! Replace the sweetened condensed milk with 2 cans of coconut cream mixed with ½ cup of sugar, and use coconut oil instead of butter in the crust for a completely dairy-free alternative

Can I add other citrus flavors to this recipe?

Definitely! Try substituting up to half the lemon juice with lime, orange, or even grapefruit juice for a unique citrus blend. Just assert the alike total amount of acid for correct background

No Bake Lemon Pie Dream: Crave This Easy Classic

Name: No Bake Lemon Pie Dream: Crave This Easy Classic
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs (about 10 full sheets, finely crushed); ⅓ cup granulated sugar; 6 tablespoons unsalted butter, melted; Pinch of salt; 2 (14 oz) cans sweetened condensed milk; ¾ cup fresh lemon juice (approximately 4-5 lemons); 2 tablespoons lemon zest (from about 2 lemons); 4 large egg yolks, room temperature; Pinch of salt; 1 cup heavy whipping cream; 3 tablespoons powdered sugar; ½ teaspoon vanilla extract; Additional lemon zest for garnish

Description

A refreshing no bake lemon pie with a graham cracker crust and tangy lemon filling that’s perfect for warm weather gatherings. This easy classic dessert requires just 20 minutes of active preparation and delivers bright citrus flavor without ever turning on your oven.

Ingredients

Scale

1½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
Pinch of salt
2 (14 oz) cans sweetened condensed milk
¾ cup fresh lemon juice (approximately 4–5 lemons)
2 tablespoons lemon zest (from about 2 lemons)
4 large egg yolks, room temperature
Pinch of salt
1 cup heavy whipping cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract
Additional lemon zest for garnish

Instructions

Gather all ingredients and ensure they’re at the proper temperatures. Line a 9-inch pie dish with parchment paper or lightly coat with cooking spray.
In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix until the texture resembles wet sand and the mixture holds together when pressed.
Press the graham cracker mixture firmly into your prepared pie dish, working from the center outward and up the sides. Use the bottom of a measuring cup or glass to compress the crumbs evenly.
In a large bowl, whisk together the sweetened condensed milk and egg yolks until fully combined. Gradually add the lemon juice while continuously whisking.
Fold in the lemon zest and pinch of salt.
Pour the lemon filling into your prepared crust, using a spatula to ensure an even surface. Tap the dish gently on the counter several times to remove any air bubbles.
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, but preferably overnight.
When ready to serve, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread or pipe the whipped topping over your chilled pie and garnish with additional lemon zest.

Notes

For a firmer crust, ensure every crumb is coated with butter.
Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping cream for optimal volume.
Use a vegetable peeler to create elegant lemon zest curls for garnish.
For make-ahead preparation, store the crust and filling separately for up to 2 days, then assemble before serving.
When transporting, keep in a cooler with ice packs to maintain temperature and structural integrity.
Cover leftover pie with plastic wrap directly touching the surface to prevent a skin from forming; keeps fresh for up to 5 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 485
Sugar: 53g
Sodium: 230mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 1g
Protein: 9g
Cholesterol: 155mg

Keywords: no bake lemon pie, easy lemon dessert, creamy lemon pie, graham cracker crust, summer dessert, tangy lemon pie, no bake dessert, condensed milk pie