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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.
DELICIOUS!!
Can I sub whipped topping for the whipped cream? It’s all I have on hand.
I’m baking the crust so it doesn’t fall apart.
Sorry, I haven’t tested this recipe with whipped topping so I can’t say for sure if it will work.
Hi I was wondering if I could make these little shooters instead of the spring pan for mini desserts?
Thank you
Great idea! Haven’t tried it myself but I think this recipe would make great Dessert Shooters.
Thank you. I did try them and they were a hit.
Good morning Julia…I made your delicious lemon cream pie last night but mine wasn’t as high as yours….any ideas as to why?? I followed the directions exactly even the 7 inch springform pan…flat as a fluffy pancake! Tasted delicious….
I made this lemon pie but I had to add 1Tbs of lemon flavor because I wasn’t tasting the lemon. I also double the recipe to get two pies and added whipped cream on top. My family loved it!
So happy your family loved it! Some lemons are really bland so adding lemon flavor is a good idea in that case. Most of the time I’m lucky and can get flavorful lemons.
I added about 1-2tbsp of lemon zest from my lemons and got a ton of flavour!
Can I top the lemon pie with whip cream dollops with thin slices of strawberries instead of lemons?
Sure you can!
Could I use this recipe with oranges instead of lemons? Would the orange juice firm up the cream mixture as well?
I made it with lemons and it was delicious. I bought it into work and it was gone in 10 minutes.
So happy you liked the pie, Kathy! Sadly I haven’t tried it with oranges so I’m not sure if it would work.
What do you think about a later of blueberries on top? Was thinking of using a pie plate to keep it all in place. If I do this, when should I put the berries on top..right away, or just before serving? Anything else you would suggest so th we berries stick in place? What are your thoughts using a prepared graham cracker crust?
Thanks!!
I would put the blueberries on top just before serving otherwise they might sink into the filling. The pie will still be creamy when it’s set so they should stick in place if you press them into the filling a little bit. And you can surely use a prepared graham cracker pie crust. I do it too sometimes.
Can I use bottled lemon juice in place of fresh squeezed or will it take away from the thickening of the cheese?
I would not recommend using bottled lemon juice because of the taste but I think it should thicken the mixture the same way as fresh lemon juice. – Julia
I made this for my mother-in-law’s birthday and it was a hit! The mascarpone cheese made it so smooth and creamy. I made a whipped cream topping with lemon zest and a little lemon juice. One thing is I wished I let the mascarpone get closer to room temp to prevent some small clumps appearing. i also pushed the crust up the sides per your suggestion. I used my 7″ Fat Daddio’s cheesecake pan and it worked great. Wish I could show a photo, it was so nice.
After making this pie only once my husband asked me to make it for our parish picnic dessert contest. Thanks to the no bake crust I made two batches and made 70 mini pies in 5oz containers. Yes, it was laborious but, I won the 1st prize trophy! This recipe is so delicious both children and adults raved about it. Thank you especially, because I’ve never entered a food contest!!