NO BAKE LEMON CREAM PIE – Sweet, tart and incredibly easy pie, full of lemon flavor! This is definitely a refreshing, super delicious creamy dessert!
Quick and easy No Bake Lemon Cream Pie, light and refreshing totally spring dessert. This simple lemon pie will make it feel like summertime in your kitchen, no matter what time of year it is.
A delicious graham cracker crust filled to the brim with a refreshing creamy filling that is just so quick to make. The pie starts with a graham cracker crust. Homemade graham cracker crust tastes better than store bought one and it’s pretty simple to make. Just combine some graham cracker crumbs, butter and sugar and stir, press mixture into bottom and up the sides of pie plate, press hard to compact, you can use a glass to press the bottom, but use your fingers to press the sides.
I am a big fan of graham cracker crusts because they are super easy to make and go so well in many desserts. While the crust is firming up in the freezer make the filling. Mix Mascarpone cheese and sugar until smooth and creamy than in separate bowl whip heavy cream until soft peaks form add fresh lemon juice and continue mixing until stiff peaks form.
Add Mascarpone cheese mixture into beaten heavy cream and mix on low speed just to combine and slowly add condensed milk and beat until well mixed. Pour lemon cream mixture into prepared pie plate and refrigerate. Spread or pipe the whipped cream on top of the cooled pie, add some lemon slices, if desired.
I am all about simple and easy dessert. If you are in a hurry, I would perhaps allow you to use a store bought a pie crust and a can of whipped cream. This Lemon Cream Pie would still be incredible.
The smooth and creamy texture is to die for. Sweetened condensed milk and Mascarpone cheese make this pie super smooth. Mascarpone cheese has a rich, buttery flavor and it is more delicate and so delicious. Sweet, tart and incredibly easy, this Lemon Cream Pie is sure to be a family favorite!
To capture your lemon cream pie and share the photo with friends and relatives on Instagram, you’d better use a food photography camera and much more window daylight.
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- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup of sugar
- 2 cups sweetened condensed milk
- 8 oz Mascarpone cheese
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- ½ cup fresh lemon juice
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- Fresh lemon slices, optional
- Spray 8 inch pie plate with non-stick spray, set aside
- In a medium bowl, combine crushed graham crackers, butter and sugar and stir
- Press mixture into bottom and up the sides of pie plate, press hard to compact (you can use a glass to press the bottom, but use your fingers to press the sides)
- Place in the freezer while you make filling
- In a medium bowl, mix Mascarpone cheese and sugar until smooth and creamy, set aside
- In separate bowl whip heavy cream until soft peaks form add lemon juice and continue mixing until stiff peaks form
- Add Mascarpone cheese mixture into beaten heavy cream and mix on low speed just to combine
- Slowly add condensed milk and beat until well mixed
- Pour lemon cream mixture into prepared pie plate and refrigerate for at least 6 hours or until firm
- Beat heavy cream and powdered sugar together in a mixer until stiff peaks form
- Spread or pipe the whipped cream on top of the cooled pie, add some lemon slices, if desired
- Serve
Amanda says
Can this pie be made ahead of time and frozen until the day of? If so, once thawed, will the texture still be the same or will it be more runny than it is supposed to be?
Yummiest Food says
Yes, Amanda.