Lemon Cream Pie

Craving something cool, creamy, and bursting with citrusy flavor? My Lemon Cream Pie is the ultimate no-bake dessert that’s as easy to make as it is refreshing.

With just a handful of ingredients and a rich, tangy filling nestled inside a buttery graham cracker crust, this pie is the perfect treat for warm days, dinner parties, or whenever that sweet tooth strikes.

Made with cream cheese, sweetened condensed milk, and fresh lemon juice, this simple pie comes together in minutes and chills to perfection in the fridge. Whether you’re new to baking or just need a quick, crowd-pleasing dessert, this lemony classic is sure to hit the spot.

Ingredients List

For the Filling

• 8 oz cream cheese, softened
• 14 oz can sweetened condensed milk
• ½ cup fresh lemon juice
• 1 Tbsp lemon zest (optional, but highly recommended for extra zing)

For the Crust

• 1 prepared 9-inch graham cracker crust
  (Store-bought or homemade—go with whatever fits your time and taste.)

Required Kitchen Tools

To make this Lemon Cream Pie smooth, creamy, and hassle-free, make sure you have these essential tools ready:

1. Mixing Bowl – A large one for combining the creamy filling.
2. Hand Mixer or Stand Mixer – Makes blending the cream cheese and condensed milk much easier and fluffier.
3. Citrus Juicer – Handy for squeezing out every drop of that fresh lemon juice.
4. Zester – For collecting that bright, fragrant lemon zest.
5. Rubber Spatula – Ideal for scraping every bit of creamy filling into the crust.
6. Refrigerator-Safe Pie Plate – If using a homemade crust, make sure it’s in a dish that can chill safely.

Filling Preparation

Making the filling for this Lemon Cream Pie couldn’t be easier, and trust me—it’s where all the magic happens. The texture is silky smooth and the flavor is the perfect balance of sweet and tangy. Here’s how I do it:

Step 1: Soften the Cream Cheese

Start by letting your cream cheese come to room temperature. This is key for a smooth, lump-free filling. If you’re in a rush, cut it into chunks and let it sit out for about 15–20 minutes.

Step 2: Blend Until Smooth

In a large mixing bowl, I combine the softened cream cheese and the sweetened condensed milk. Using a hand mixer (or a stand mixer with the paddle attachment), beat the mixture until it’s silky smooth and creamy. This usually takes about 2–3 minutes on medium speed.

Step 3: Add That Lemon Love

Next, I pour in the fresh lemon juice and sprinkle in the lemon zest. Mix everything until it’s fully combined. You’ll notice the filling thickens slightly—this is exactly what we want. The acidity of the lemon juice reacts with the cream cheese and milk, creating that luscious, creamy texture.

Step 4: Taste Test (Optional But Fun)

At this point, I always sneak a little taste. The flavor should be tangy and sweet with a punch of citrus. If you like it more tart, feel free to add a touch more lemon juice.

Assembling the Lemon Cream Pie

Now that the filling is creamy and bursting with lemon flavor, it’s time to bring everything together. This step is quick, but it’s what transforms a bowl of delicious filling into a chilled, sliceable pie masterpiece.

Step 1: Pour the Filling Into the Crust

Grab your prepared 9-inch graham cracker crust. I usually go with a store-bought crust when I’m short on time, but homemade works just as well if you’re up for it. Using a rubber spatula, carefully pour the lemon filling into the crust, smoothing out the top so it’s nice and even.

Step 2: Refrigerate to Set

This is the hardest part—waiting. Cover the pie loosely with plastic wrap or foil and refrigerate it for at least 2 hours, though I personally prefer chilling it for 4 hours or even overnight. The longer it sets, the better the texture and flavor.

During this time, the filling will firm up into a soft, sliceable custard-like consistency, thanks to the lemon juice doing its magic with the condensed milk and cream cheese.

Step 3: Optional Garnishes

Once chilled, you can dress it up a bit before serving. I love to garnish mine with:

• Fresh whipped cream
• Thin lemon slices or zest curls
• Crushed graham cracker crumbs
• A sprig of mint for a fresh, colorful touch

These little additions take the pie from simple to stunning with barely any extra effort.

Serving, Storage, and Tips

How to Serve Lemon Cream Pie

Once your Lemon Cream Pie is fully chilled and set, it’s ready to slice and serve! I recommend using a sharp knife dipped in warm water (wipe it dry between slices) to get clean cuts. Serve each slice cold, and if you’ve added whipped cream or lemon garnish, get ready for some serious “oohs” and “aahs.”

This pie is a refreshing finish to any meal—especially after grilled dishes, seafood, or hearty pasta. It also shines on holiday tables and summer gatherings thanks to its bright flavor and no-bake simplicity.

Storage Instructions

Refrigeration:
Store any leftovers in the refrigerator, covered loosely with plastic wrap or a pie dome. It stays fresh and creamy for up to 5 days—though it rarely lasts that long in my house!

Freezing:
Yes, you can freeze Lemon Cream Pie! Wrap it tightly in plastic wrap and a layer of foil, then freeze for up to 1 month. To serve, thaw it overnight in the fridge. The texture holds up surprisingly well.

Pro Tips for the Perfect Lemon Cream Pie

• Use fresh lemon juice for the best flavor—bottled juice just can’t compare.
• Chill thoroughly. Don’t skip the refrigeration time; it’s what helps the pie set properly.
• Let cream cheese soften to avoid lumps. Cold cream cheese is hard to blend smoothly.
• Make it ahead. This pie is a dream for entertaining because it can be made a day in advance.

Conclusion

This no-bake Lemon Cream Pie is one of my go-to desserts when I need something fast, fresh, and guaranteed to impress. With just a few ingredients and minimal effort, it delivers maximum flavor and creamy, citrusy goodness in every bite.

Whether you’re making it for a family dinner, a summer party, or just to satisfy a lemon craving, this pie hits the sweet spot every single time.

Now that you’ve got the full recipe, it’s your turn to whip it up! If you try it, I’d love to hear how it turned out—drop a comment, share a photo, or pass it along to another lemon lover in your life.