This post may contain affiliate links.Please read our disclosure policy.
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 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 summer dessert 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.
Looking for more lemon recipes? Check out our Easy Lemon Sheet Cake Recipe, Lemon Mousse Recipe, or Easy Lemon Raspberry Cake.
Why our recipe
- Making this Lemon Mascarpone Pie takes only 20 minutes, and that includes making the crust from scratch
- It’s a really simple recipe without eggs, pre-baking, or using a double boiler, but the result is a delicious, smooth and creamy lemon pie
- Our recipe is made with mascarpone, which gives the pie a silky texture and elevates this simple dessert
Ingredient Notes
- Butter: I always use unsalted butter for my cakes and desserts.
- Cookies: You can use graham cracker crumbs or pulverize 11 graham cracker sheets into crumbs in a food processor. Vanilla wafers would also work. In the UK, digestive biscuits are a great alternative or Butterkekse in Germany.
- Sweetened condensed milk: You need one can of sweetened condensed milk for this recipe. There is no substitute for it, but you could make it yourself if you can’t find it in the store.
- Mascarpone: Mascarpone cheese is similar to cream cheese but not as tangy, and has a buttery, rich texture and more fat. It is used in many Italian desserts like Tiramisu, but also in savory dishes to add richness and a silky texture. My favorite is Galbani Mascarpone. Let it come to room temperature before adding it to avoid clumps.
- Heavy cream: You need heavy cream, also known as heavy whipping cream, for this recipe. It should have about 35% of fat for the best results. Don’t use half-and-half or other lower fat creams. Otherwise, the filling might not set.
- Lemon: Freshly squeezed lemon juice always tastes best! You need two to three lemons to get the amount of juice needed for this recipe. Quality bottled lemon juice can also be used, if you don’t have lemons on hand.
Julia’s Tips
- No bake crust: I prefer not to bake my graham cracker crust for this recipe. It makes it easier to cut the finished pie. To make this recipe even easier, you can use a prepared graham cracker pie crust. This recipe makes about 3 1/2 cups of filling.
- Heavy cream: The heavy cream doesn’t need to be whipped before adding it to the other ingredients. It will react with the lemon juice (similar to when you make a buttermilk substitute with lemon juice and milk) and start to thicken the filling.
- Baking pan: I used a 7-inch springform pan for the pie in the video and photos. If you don’t have a small springform pan, you can also use a 9-inch pie plate or a 9×9-inch square pan and make lemon cream bars. The springform pan makes it easier to get a clean slice.
- Springform pan: In the photos, I pressed the crumbs only into the bottom of the pan, this works, but I find it easier and a bit more foolproof to press the crumbs in the bottom and up the sides if using a springform pan.
- Make ahead: You can prepare this pie in advance and refrigerate it covered overnight. Store leftovers in the fridge.
- Add ins: Recently I started adding some lemon zest to the pie, and it gives it an even stronger lemon flavor. Another reason to use fresh lemons.
- Individual desserts: You can also use this recipe to make mini pies in ramekins or mason jars. The setting time will be shorter.
Frequently Asked Questions
Lemon juice reacts with metal and often leaves a metallic aftertaste, especially when heated. This happens more often with lemon cream pie recipes where the filling needs to be cooked on the stove. Our filling doesn’t need to be heated, but I still recommend using a plastic or glass mixing bowl for this recipe and not to leave the whisk in the bowl for too long to eliminate the risk.
There are two reasons why this might happen. First, if the filling is not thick enough before you transfer it to the pan. Make sure to not mix the mascarpone for too long before adding the other ingredients. Then, after adding the lemon juice, mix until the filling has thickened and has the consistency of Greek yogurt. It shouldn’t be runny. The second reason why the filling is not setting is that the pie hasn’t been in the fridge for long enough. I recommend chilling it overnight.
Yes, you can replace the mascarpone cheese with the same amount of full fat cream cheese. The taste will not be as rich but still delicious.
Serving and Storage
Serving: This lemon cream pie, needs to set for at least 6 hours or overnight. I recommend decorating it with whipped cream swirls and lemon slices just before serving. This cake should not sit out for too long. It tastes best chilled.
Storage: To store leftover cake, cover it airtight and refrigerate it for 2–3 days.
Freezing: This lemon cream pie is very freezer-friendly. The filling is similar to no-churn ice cream, and the cake tastes great cold. So you can easily store leftover slices in the freezer or freeze the whole cake. Then you can serve it like an ice cream cake or let it defrost in the fridge for a few hours before serving.
More Summer Desserts
No Bake & Chilled Desserts
Chocolate Mousse Cake
No Bake & Chilled Desserts
Easy Chocolate Mousse Recipe
Pies, Crisps, & Tarts
Coconut Cream Pie
No Bake & Chilled Desserts
No-Bake Key Lime Pie
Easy Lemon Cream Pie Recipe
Ingredients
For the crust
- 6 tablespoons unsalted butter
- 1 ½ cups graham cracker crumbs
For the filling
- 14 oz can sweetened condensed milk
- 8 oz mascarpone cheese, room temperature
- ¾ cup heavy whipping cream
- ½ cup lemon juice, 2-3 large lemons
- 1 tablespoon lemon zest, (optional)
To garnish
- 1 lemon, sliced
- 1 cup homemade whipped cream
Instructions
- Line the bottom and the sides of a 7-inch springform pan with parchment paper, or use a 9-inch pie plate.
- For the crust, melt 6 tablespoons unsalted butter in a small saucepan. Add 1 ½ cups graham cracker crumbs and stir until combined.
- Press the mixture into the bottom and halfway up the sides of the pan. Use a measuring cup to pat press down the crumbs. Refrigerate until the filling is ready.
- In the bowl of a stand mixer fitted with the paddle attachment, beat 8 oz mascarpone cheese at low-medium speed until smooth, about 1 minute.
- Add 14 oz can sweetened condensed milk slowly and beat into the mascarpone until smooth and well mixed.
- Add the ¾ cup heavy whipping cream and mix until combined.
- Slowly add ½ cup lemon juice to the mixture while beating at low-medium speed. The mixture will start to thicken and get creamy. Mix until thick, then stir in 1 tablespoon lemon zest.
- Pour into prepared pan and refrigerate for at least 6 hours or overnight until firm. Garnish just before serving.
Hi this looks fabulous!! We don’t need gelatin for the filling?
No, you don’t need any gelatin for the filling :-) The lemon juice thickens the filling. – Julia
Does it work with lime juice also?
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.
Please tell me how to remove the parchment paper when the cake is done Thank You
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
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!
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
Thank you so much! I like the springform pan – because it looks fancier! Lol
Did you make a whipped cream to decorate it?
Yes :-)
Yes but put a stabilizer in it plus a little powdered sugar and vanilla
(if desired)
I add a little lemon zest to the pie.
Do you have a recipe that’s simple like this for a key lime pie?
Hi Larry,
I’d recommend simply substituting the lemon juice for lime juice!
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
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
Thank you so much!
Hi Julia! May I know the reason for using condensed milk? Can it substituted with anything else? Thanks!
Hi Tess, the sweetened condensed milk is essential in this recipe so there is no substitution that would give you the same result. Homemade sweetened condensed milk could work but I haven’t tried that myself.
Is cream cheese a good substitute for the marscapone?
Yes, you can use cream cheese instead of mascarpone. I like to use mascarpone because it tastes not as tangy as cream cheese. – Julia
I’ve made this pie twice. The first time it was creamy and delicious. The 2nd time the mascarpone wouldn’t whip up creamy and the pie was gritty but still tasted ok. What happened?
Patti
Did you use the same brand of mascarpone the 2nd time? Was it colder than the last time? I can only speculate what went wrong the 2nd time.
It was the same brand but it was slightly warmer. Should it be cold or room temperature?
Patti
Just made this our again. Came out perfectly. Key was to keep the mascarpone cold until ready to assemble. Thanks again.
I use Neufchatel and it tastes out of this world, and less fat too.
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!
No bake pie…I’m in! And pinning this for later. It looks scrumptious!