Easy No-Bake Lemon Cream Pie Recipe
Our no-bake lemon cream pie recipe is a delicious creamy lemon pie that is made with fresh lemons, graham cracker crust, and luscious whipped topping.
1 large mixing bowl
1 rubber spatula
- 1 - 8 oz. block cream cheese softened
- 1/3 cup lemon juice
- 2 tsp lemon zest divided
- 1/2 cup sugar
- 3-5 drops yellow food coloring optional
- 1 tsp. cornstarch
- 4 oz. whipped topping thawed
- 1 pre-made graham cracker pie crust
In a large mixing bowl, combine cream cheese, lemon juice, half of the lemon zest, sugar, and food coloring. Beat until smooth and creamy, then add the cornstarch and mix until well blended.
Add the lemon mixture to the graham cracker crust and spread it out evenly with your spatula to the edges of the pie.
Thaw out the whipped topping and stir it up in its own container until it is smooth and creamy. Gently spread the whipped topping over the top of the lemon mixture in the pie crust. Use about half of an 8-oz. container.
Sprinkle the remaining lemon zest over the top of the pie and garnish with lemon wedges to mark the center of each of the slices.
Place your pie in the refrigerator and allow it to set for about 3-4 hours, preferably overnight. Cut the lemon cream pie into 6-8 slices and serve.