No-bake lemonade pie with cream cheese, condensed milk and fresh lemon juice in a graham crust. 15 minutes of work, 4 hours 15 minutes total with chilling.
Prep
15 min
Cook
N/A
Total
4 hr 15 min
Servings
1 9-inch pie
Optional — the recipe works without them.
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Ensure cream cheese is fully softened to room temperature for smooth, lump-free filling.
Juice 3-4 medium lemons to get 1 cup fresh lemon juice.
Beat softened cream cheese with electric mixer until light, fluffy, and completely smooth (2-3 minutes).
Add sweetened condensed milk and beat until well combined and smooth (1-2 minutes).
Gradually add fresh lemon juice while beating on low speed until fully incorporated.
Stir in optional lemon zest for extra flavor.
Pour filling into graham cracker crust and spread evenly.
Cover loosely with plastic wrap and refrigerate for 4-6 hours or overnight until firm and set.
Top with whipped cream or Cool Whip before serving.
Garnish with fresh lemon slices, lemon zest, or berries.
Slice and serve immediately.
Used in this recipe: Citrus Juice Press Electric Hand Mixer (Amazon, affiliate links)
350-400 kcal
Calories