The best sweet recipes

If you’re looking for an easy, refreshing, and fuss-free dessert, this no-bake lemon pie will become your new favorite.
It’s perfect for hot days or when you don’t feel like turning on the oven. Its creamy texture, the tangy touch of lemon, and the crunchy biscuit base make it an irresistible treat for the whole family.

In this recipe, you’ll learn step-by-step how to prepare a lemon pie that turns out firm, smooth, and with a balanced flavor — ideal for impressing your guests at parties, birthdays, or family gatherings.

⭐ Why make this pie?

❄️ No oven needed: Perfect for summer or kitchens without an oven.
⏳ Quick and easy: Ready in just 20 minutes (plus chilling time).
🍋 Fresh and light: The lemon adds a tangy touch that balances the sweetness.
💰 Budget-friendly: Uses few ingredients, all easy to find.

📝 Ingredients for the no-bake lemon pie

For a 20–22 cm (8–9 inch) springform pan:

For the base:

200 g of Maria or Digestive biscuits.
80 g of melted butter.

For the filling:

400 ml of heavy cream (at least 35% fat).
1 can (370 g) of sweetened condensed milk.
150 ml of freshly squeezed lemon juice (approx. 3–4 lemons).
1 teaspoon of lemon zest (optional, for extra aroma).

For decoration (optional):

Thin lemon slices.
White chocolate shavings or shredded coconut.
Fresh mint leaves.

💡 Tip: For a fresher taste, use freshly squeezed lemons and avoid bottled juice.

👩‍🍳 Step-by-step preparation

1. Prepare the biscuit base:

Crush the biscuits into a fine powder. You can use a food processor or place them in a bag and crush them with a rolling pin.
Mix the crushed biscuits with the melted butter until you get a sandy, moist texture.
Pour the mixture into the pan and press down firmly with the back of a spoon until compact and even.
Place in the fridge for 15 minutes while you prepare the filling.

2. Prepare the lemon filling:

In a large bowl, whip the cold heavy cream until it starts to thicken (semi-whipped – thick but not stiff).
Gradually add the condensed milk, mixing gently with folding motions.
Slowly incorporate the lemon juice while continuing to mix. You’ll notice the mixture thickening thanks to the lemon’s acidity.
Add the lemon zest for a stronger citrus flavor.

3. Assemble the pie:

Take the biscuit base out of the fridge.
Pour the lemon filling over it and smooth the surface with a spatula.
Cover the pan with plastic wrap and refrigerate the pie for at least 4 hours, but preferably overnight to fully set.

4. Decorate and serve:

Once firm, carefully remove the pie from the pan.
Decorate with thin lemon slices, white chocolate shavings, shredded coconut, or a bit of extra lemon zest.
Serve well-chilled and enjoy its refreshing flavor and creamy texture.

🍴 Helpful Tips

Want a lighter version? Swap the cream for plain Greek yogurt.
For a fancier finish, make a lemon glaze with powdered sugar and a few drops of lemon juice to pour over the top.
If the filling is too runny, make sure your cream is cold and your lemon juice is freshly squeezed.
To unmold easily, run a knife along the edge of the pan before opening.

🍰 How to store the no-bake lemon pie

Keep the pie in the fridge, covered with plastic wrap or in an airtight container.
It stays fresh and delicious for up to 4 days.
You can also freeze it in individual portions wrapped in plastic wrap — it lasts up to 1 month. Defrost in the fridge for a few hours before serving.

🥗 Suggested pairings

This pie pairs perfectly with:

An espresso or iced tea.
A glass of sparkling wine for celebrations.
Fresh fruit like strawberries, raspberries, or blueberries for a colorful touch.

🥳 Perfect for Any Occasion

This no-bake lemon pie is the ideal dessert for:

Birthday parties and family gatherings.
Summer dinners with friends.
An everyday dessert to refresh the palate after a hearty meal.

🥄 Conclusion

If you’re looking for a quick, refreshing, and hassle-free dessert, this no-bake lemon pie is the perfect choice.
Its combination of creaminess and citrus freshness makes it an irresistible treat that always wins hearts.

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