This easy No Bake Lemon Pie is creamy and perfect with a graham cracker crust. You can even freeze it!
Yield
10 servings
INGREDIENT
FOR THE CRUST:
1 graham cracker crust (or Golden Oreo or shortbread crust), from scratch or from the store
FOR THE WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla
FOR THE LEMON CREAM:
1 14-ounce can sweetened condensed milk (fat-free is fine)
¾ teaspoon lemon zest
½ cup fresh lemon juice (about 3-4 lemons)
¼ teaspoon pure lemon extract
INSTRUCTIONS
Make the crust and chill until the filling is ready.
Make whipped cream. Add cream and sugar to the bowl of an electric mixer and beat on high speed until it doubles in size, then add vanilla. Continue beating on high speed until fluffy whipped cream forms. Chill until ready to use.
Stir sweetened condensed milk, ½ teaspoon lemon zest, lemon juice, and lemon extract in a large bowl until combined. Add half of your whipped cream and stir carefully until completely incorporated. Pour into cooled crust.
Decorate the top of your pie with the rest of your whipped cream. You can spread it in an even layer or pipe it on using a star tip. (I used star tip #22 in a disposable pastry bag.) Sprinkle with remaining lemon zest. Chill until ready to use. Refrigerate leftovers. The pie is also good frozen for a cool summer treat.
