Give me lemon ANYTHING! Lemon is one of my all-time favorite ingredients to brighten the flavors in any recipe. It brightens, lightens, and intensifies both sweet and savory dishes. I love it in this pasta, this chicken recipe, and paired with blueberries in this delicious bread.
No-Bake Lemon Pie
Lemon desserts make everyone happy and this one is a keeper! This no-bake lemon pie starts with a sweet buttery graham cracker crust and has the creamiest lemon filling. The filling is a combination of lemon jello and whipping topping, making this the easiest pie ever. It’s a perfect marriage of sweet and tart that will taste like a piece of heaven in your mouth! I just love a good pie and I love a good lemon dessert. The combination of sweet and tart is my absolute favorite! These are some of my favorite lemon pie recipes you have to try. They’re all so unique and different like this lemon chess pie or my lemonade pie. But if you need an easy but delicious lemon pie, try this lemon pudding pie.
Ingredients For No-Bake Lemon Pie
I love the flavor of lemon because it adds so much tang and flavor to food. This is such an easy dessert to make ahead. Grab the ingredients to keep on hand until you’re ready to make it! Follow the recipe card below for exact measurements.
Graham Cracker Crust
Graham Crackers: Crushed to use for the crust. Sugar: Sweeten the pie just a bit with a little bit of white sugar. Butter: Adds moisture to the crumbs to make a buttery crust.
Lemon Pie
Lemon Jello: One package of boxed lemon jello. Water: We use both boiling water and cold water in this recipe. Ice Cubes: Makes the water cold enough to help the gelatin set faster. Whipped Topping: Store-bought cool whip makes this easy so easy! Lemon Juice: Fresh is always best! Lemon Zest: Adds extra zesty zing because it really brings out the lemon flavor.
How to Make No-Bake Lemon Pie
Not only is this no-bake lemon pie so delicious and refreshing, but it’s also one of the easiest pies to make because you don’t even have to turn on your oven. The hardest thing about making this pie is waiting for it to set in the refrigerator before being able to eat it. Follow my step-by-step instructions below on the recipe card.
Graham Cracker Crust:
Lemon Pie:
Make Sure the Gelatin Dissolves: Be sure to let the jello fully dissolve in the hot water before adding the cold water and ice cubes. If it’s not completely dissolved you will end up with grainy, goopy gelatin that won’t mix well with the whipped topping. Don’t Skip the Ice Cubes: The ice cubes are a must! It helps the gelatin to thicken quicker before adding the cool whip. Otherwise, it won’t set up and it will be runny and soupy. Use Fresh Lemon: Use fresh lemon juice for this recipe. Bottled lemon juice won’t have the bright, fresh flavor that this pie really needs to be as delicious and refreshing as it is! Make Homemade Whipped Topping: If you would like to use homemade whipped cream, whip up 1 1/2 cups of cold heavy whipping cream with 3 tablespoons of powdered sugar to medium-stiff peaks. Use this in place of the whipped topping, just know that it won’t be quite as stable and will break down faster.
In the Refrigerator: Leftovers will keep in the refrigerator for up to 3 days. Store in an airtight container or wrapped tightly in plastic wrap. The filling will begin to soften after 3 days.
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