How Do You Keep Lemon Pie Filling from Being Runny?

To prevent a runny filling: Use sweetened condensed milk, not evaporated milk. The thickness of condensed milk helps the filling set properly. Add lemon juice last. This allows the acid to react with the condensed milk, thickening the mixture naturally. Chill for at least 4 hours. The longer the pie chills, the firmer it will be. Overnight refrigeration is ideal.

Are Lemon Curd and Lemon Pie Filling the Same?

No, lemon curd and lemon pie filling are different. * Lemon curd is made with eggs, sugar, butter, and lemon juice, creating a thick, spreadable texture. * Lemon pie filling (in no-bake versions) relies on sweetened condensed milk and lemon juice, creating a lighter, creamier consistency. Lemon curd is often used as a topping or spread, while no-bake lemon pie filling is used as the main component of the dessert.

Why Is Lemon Juice Added to Lemon Pie Filling After the Starch?

Lemon juice should be added after mixing other ingredients because: The acid reacts with the sweetened condensed milk, thickening the filling naturally. Adding it too early can prevent proper thickening and result in a runny consistency. This is why no-bake lemon pie recipes instruct you to add lemon juice last for the best texture.

Does Homemade Lemon Pie Need to Be Refrigerated?

Yes, No-Bake Lemon Pie must be kept in the refrigerator to maintain its texture and freshness. Refrigerate for up to 5 days in an airtight container. Freeze for up to 2 months if wrapped tightly in plastic wrap and foil. For the best flavor and consistency, always serve chilled.

No-Bake Lemon Pie: A Creamy & Refreshing Dessert Recipe

Description

If you’re looking for a light, creamy, and refreshing dessert that’s easy to make, No-Bake Lemon Pie is the perfect choice! This zesty, tangy, and sweet treat requires no oven and just a few simple ingredients. Whether you’re making it for a summer gathering, a holiday treat, or just to satisfy a lemon craving, this pie is sure to be a hit. With a buttery graham cracker crust and a silky lemon filling, this no-bake pie is both effortless and delicious!

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (or crushed shortbread cookies)
⅓ cup melted butter
2 tablespoons sugar (optional, for extra sweetness)

For the Lemon Filling:

1 (14 oz) can sweetened condensed milk
½ cup fresh lemon juice (about 3–4 lemons)
1 tablespoon lemon zest (finely grated)
1 cup whipped cream (or Cool Whip)
½ teaspoon vanilla extract (optional, for extra flavor)

For Topping (Optional):

Extra whipped cream for garnish
Lemon slices or zest for decoration
Crushed graham crackers for texture

Instructions

Step 1: Prepare the Crust

In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly into a 9-inch pie pan, covering the bottom and slightly up the sides.
Place the crust in the refrigerator for 15-20 minutes to set while making the filling.

Tip: For a firmer crust, refrigerate for 30 minutes or freeze for 10 minutes before adding the filling.

Step 2: Make the Lemon Filling

In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and thickened.
Gently fold in the whipped cream (or Cool Whip) and vanilla extract, being careful not to deflate the mixture.
Pour the filling into the chilled crust, spreading evenly with a spatula.

Tip: Adding lemon juice last allows it to thicken properly, giving the filling a smooth, creamy consistency instead of a runny texture.

Step 3: Chill and Serve

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Before serving, top with extra whipped cream, lemon slices, or crushed graham crackers for decoration.
Slice and serve chilled for a refreshing, creamy lemon dessert.

Notes

✔ Storage Tips:

Refrigerator: Store the pie covered with plastic wrap or in an airtight container for up to 5 days.
Freezer: To store longer, wrap tightly in plastic wrap and then foil. Freeze for up to 2 months and thaw in the fridge before serving.

✔ Flavor Variations:

Berry Lemon Pie: Fold in fresh blueberries, raspberries, or strawberries for a fruity twist.
Coconut Lemon Pie: Use a toasted coconut crust and add coconut cream for a tropical flavor.
Lemon Meringue No-Bake Pie: Instead of whipped cream, top with toasted meringue for a classic lemon meringue feel.
Vegan Version: Use coconut condensed milk and coconut whipped cream instead of dairy.

✔ Avoid These Mistakes for Best Results:

Always use sweetened condensed milk, not evaporated milk (evaporated milk won’t thicken).
Let the pie chill for at least 4 hours; overnight is best for a firm texture.
Add lemon juice last to ensure the filling thickens properly.

Prep Time: 15 minutes
Cook Time: 0 minutes (no baking required)
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: ~280
Fat: 15g
Carbohydrates: 35g
Protein: 4g