Easy Lemon Cream Pie Recipe

This EASY Lemon Cream Pie is full of lemon flavor and made with only a few ingredients! An easy-to-prep NO-BAKE lemon pie recipe that comes together in minutes and is so delicious.


This EASY Lemon Cream Pie is full of lemon flavor and made with only a few ingredients! An easy-to-prep lemon pie recipe that comes together in minutes and is sure to be a crowd-pleaser.

I’m a bit on a lemon kick lately! Last week I shared this Easy Lemon Raspberry Cake that is topped with delicious streusel and before that Raspberry Lemon Curd Cupcakes and an Easy Lemon Sheet Cake Recipe. I hope you don’t mind my recent lemon addiction but I love all things lemon so much!

This simple NO-BAKE Lemon Cream Pie will be your new favorite easy-to-whip-up pie! Made with only 6 ingredients and 20 minutes of prep time this pie is not only easy to make but also practically fail-proof.

The smooth and creamy texture is to die for! Mascarpone and sweetened condensed milk make this pie super smooth. I prefer mascarpone cheese over cream cheese for creamy pies or cakes like my Easy Banana Cake Recipe because it is more delicate and has a rich, buttery flavor that’s so delicious.

This EASY Lemon Cream Pie is full of lemon flavor and made with only a few ingredients! An easy-to-prep lemon pie recipe that comes together in minutes and is sure to be a crowd-pleaser.

Making this Lemon Cream Pie takes only a few minutes and that includes making the crust from scratch. No need to buy a premade crust! I promise making this 2-ingredient crust will take you less time than going to the grocery store and buying one.

The crumb crust is then topped with a smooth filling that is so easy to make and doesn’t need to be baked. Perfect for hot summer days where you don’t want to use your oven!

This pie is so refreshing, enjoy it with a glass of chilled lemonade for an extra lemon kick or with a glass of my Tropical White Wine Sangria.

This EASY Lemon Cream Pie is full of lemon flavor and made with only a few ingredients! An easy-to-prep lemon pie recipe that comes together in minutes and is sure to be a crowd-pleaser.

HOW TO MAKE LEMON CREAM PIE

To make this creamy lemon pie you need a 7-inch springform pan and a stand mixer (or hand-held mixer). I like to make this no bake pie in a springform pan because it’s easier to get a clean slice. But you could also use a pie form for this recipe or to make it even easier a premade pie crust.

Start with making the crust. Melt the butter in a small saucepan then add the crumbs and stir until they’ve absorbed all the melted butter and are coated evenly. Press the crumbs into the bottom of the pan. I start with a spatula to spread the crumbs evenly and then use a measuring cup. The crust should be firm and compact. I only make a crust bottom but you can also push the crust against the sides if you like.

While the crust is firming up in the fridge make the filling. Beat the mascarpone cheese to soften it then add the sweetened condensed milk slowly. You don’t want to dump the whole can in there at once or you’ll end up with lumps of mascarpone cheese. Keep mixing and add the heavy whipping cream.

The mixture might look a little bit runny, that’s ok. When you start adding the lemon juice it will start to thicken and get creamy. Pour the filling into the prepared pan and refrigerate the pie for about 4 hours or overnight.

This EASY Lemon Cream Pie is full of lemon flavor and made with only a few ingredients! An easy-to-prep lemon pie recipe that comes together in minutes and is sure to be a crowd-pleaser.

This EASY Lemon Cream Pie is full of lemon flavor and made with only a few ingredients! An easy-to-prep lemon pie recipe that comes together in minutes and is sure to be a crowd-pleaser.
5 from 5 votes
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Easy Lemon Cream Pie Recipe

This easy no-bake Lemon Cream Pie is full of lemon flavor and made with only a few ingredients! An easy-to-prep lemon pie recipe that comes together in minutes and is super delicious.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 12
Calories 288 kcal
Author Julia

Ingredients

  • 1/4 cup butter 60g
  • 1 cup crushed graham cracker or digestive biscuits 140g
  • 1 14 oz can sweetened condensed milk 400g
  • 8 oz mascarpone cheese 225g
  • 3/4 cup heavy whipping cream 180ml
  • 1/2 cup freshly squeezed lemon juice 120ml, 2-3 large lemons

Instructions

  1. Line the bottom and the sides of a 7-inch springform pan with parchment paper.
  2. For the crust, melt the butter in a small saucepan. Add the crumbs and stir to coat them.
  3. Press crust into the bottom of the pan. Use a measuring cup to pat down the crumbs. Refrigerate until the filling is ready.
  4. In the bowl of a stand mixer fitted with the paddle attachment beat mascarpone cheese at low-medium speed until smooth, about 1 minute.

  5. Add the sweetened condensed milk slowly and beat into mascarpone until smooth and well mixed.
  6. Add the heavy cream and mix until combined.
  7. Slowly add the lemon juice to the mixture while beating at low-medium speed. The mixture will start to thicken and gets creamy.
  8. Pour into prepared pan and refrigerate for about 4 hours or overnight until firm.

Recipe Notes

  1. To make this pie easier, you can use a prepared graham cracker pie crust. This recipe makes about 3 1/2 cups of filling. I recommend using
  2. I recommend using freshly squeezed lemon juice for this recipe. Make sure to use 1/2 cup lemon juice. The lemon juice thickens the filling.
  3. You can prepare this pie in advance and refrigerate covered overnight. Store leftovers in the fridge. The "Cook time" is the time this pie needs to rest in the refrigerator. There is no actual baking involved in this recipe.

This EASY Lemon Cream Pie is full of lemon flavor and made with only a few ingredients! An easy-to-prep lemon pie recipe that comes together in minutes and is sure to be a crowd-pleaser.

27 Comments

  • Kelly | Maverick Baking

    This looks utterly wonderful! Creamy lemon desserts are my favourite part of the spring/summer seasons, especially when they don’t even involve switching on the oven! You’re right about mascarpone too, so underrated in the world of soft cheese. Thanks for the recipe!

    • Julia

      Yes, you can use cream cheese instead of mascarpone. I like to use mascarpone because it tastes not as tangy as cream cheese. – Julia

  • Bas

    Hi, im not sure what heavy whipping cream is. I purchased whipping cream today to make this but its quite runny. Should i whip it before adding it in? Or should i purchase ‘thickened cream’ instead? Or add gelatine?

    Thanks
    Bas

    • Julia

      Hi Bas, the difference between heavy whipping cream (sometimes it’s also called heavy cream) and whipping cream is the fat content. Heavy (whipping) cream has 36% and Whipping Cream has 30%. The whipping cream should work fine, no need to whip it up before adding it to the mixture. Just make sure you use the right amount of lemon juice because the lemon juice thickens the mixture. Let me know if you have any other questions, I’m happy to help! – Julia

  • Miranda

    I only have a 9″ springform pan– will the measurements for the ingredients still work or do I need to add a little more? Thank you!

    • Julia

      The pie will probably come out flatter so I would use 1.5 times the amount of ingredients and refrigerate overnight to make sure it firms up completely. You could also make this recipe in a normal 8 or 9-inch pie dish but then I would use the normal amount of ingredients. – Julia

    • Julia

      Hi Joan, you can just peel it off when you take the pie out of the fridge. I never had problems removing it as long as the pie was long enough in the fridge and is fully set. – Julia

    • Karen

      I just had a slice of the lemon pie after only 3 1/2 hours and couldn’t wait longer. It’s very delicious! I will probably try it with lime since I like Key Lime Pie – guess I should get those kind of limes.

  • Phyllis Kipp

    Is it necessary to use stand up mixer with flat paddle? What would you recommend for a substitute? I do not have that mixer. Only a hand mixer and wooden spoon,

  • Antonia Cardenas

    Hi!
    I want to try your recipe but can’t find mascarpone. How much cream cheese would you use?
    Thanks!

    • Julia

      Just use the same amount of cream cheese. I sometimes make it with cream cheese and it tastes great too! 🙂 -Julia

    • Julia

      Hi Gayle, I’m sorry but I don’t have the nutritional information for this recipe. You could use a calculator like this one to find out the sugar content. – Julia

    • Julia

      I’m so happy to hear you love my recipe, Marcia! While I think a sauteed apple topping sounds delicious I don’t think it would be a good fit for this lemon cream pie. But if you have an abundance of apples I can recommend my Apple Streusel Cake, you need 5 apples for this recipe 🙂 – Julia

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