Relish in the ease of this delicious no-bake lemon curd pie. Creamy lemon filling is ready in minutes using only four ingredients, including store-bought lemon curd and graham cracker crust. You will fall in love with this easy pie recipe.
Lemon lovers will adore this simple lemon cream pie. It's made easy thanks to pre-made lemon curd and graham cracker crust.
This easy dessert starts with a store-bought crust, though you can make homemade graham cracker crust, too, using graham crackers, sugar, and melted butter. The filling uses only four ingredients: cream cheese, heavy cream, premade lemon curd, and pure vanilla extract. It is perfectly sweet, rich, and full of lemon flavor.
While perfect for a hot summer day, enjoy this easy no-bake lemon cream cheese pie any time—it is pie without the hassle of baking.
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What is Lemon Curd?
Lemon curd is a custard-like dessert topping or spread made from egg yolks, fresh lemons, sugar, and butter. It has a tart and sweet flavor, making it delicious with baked goods, like in this lemon curd cake or breakfast items.
Easy Lemon Pie Recipe
This easy lemon cream pie is one of my favorite lemon desserts. Not only does it come together in minutes, but it tastes delicious. The mixing process could not be more straightforward. The hardest part is waiting for the filling to set before you dig in. Here is why you will love this simple pie:
- Simple Ingredients - The sweet, tart filling requires only four ingredients. Finish the pie with a store-bought graham cracker crust.
- Easy Lemon Pie Filling -The creamy lemon pie filling comes together in minutes thanks to shortcut ingredients.
- Perfect Dessert - This pie is quickly thrown together in a bind or when the cravings hit. Serve it for your next get-together or any day of the week.
- Make-Ahead - Lemon curd pie is a great make-ahead dessert option. Make the pie and let it set overnight. You can freeze it in a bind for 3 to 4 hours too.
Ingredients
- Cream Cheese (softened) - It is crucial to the pie's texture that the cream cheese is softened at room temperature before using.
- Heavy Whipping Cream - Heavy cream adds additional richness.
- Lemon Curd - Use homemade or store-bought lemon curd for the lemon filling. Lemon curd is sweet, so there is no need for any additional sugar in the filling.
- Pure Vanilla Extract - Vanilla adds an extra flavor, bringing the pie's flavor together.
- 9-Inch Graham Cracker Crust - The pre-made graham cracker crust saves time and work.
See the recipe card for the ingredient quantities.
How to Make No-Bake Lemon Pie
- Whip the softened cream cheese in the bowl of a stand mixer on high speed until it is light and has a fluffy texture, about 2-3 minutes. Scrape the bowl using a rubber spatula.
- Add the heavy cream and vanilla extract to the bowl of whipped cream cheese. With the mixer on medium speed, beat the cream cheese mixture until light and smooth, about 3-4 minutes. Mix in the lemon curd until incorporated.
- Pour the lemon pie filling into the ready-made crust and smooth it into an even layer.
- Refrigerate the pie until the filling is set, at least 8 hours or preferably overnight. For a faster setting, place the pie in the freezer.
Variations
- Alternative Crust - Swap the graham cracker crust for traditional pie crust or vanilla wafer crust.
- Whipped Cream Topper - Slather the top of the chilled and set lemon pie with homemade whipped cream.
- Crustless (gluten-free) - Pipe the lemon filling into individual jars and garnish as desired.
Suggested Equipment
- Electric Mixer - Stand Mixer or Hand Mixer
- Large Mixing Bowl
- Spatula
Storage
Transfer precut slices to an airtight container or cover the pie plate with plastic wrap or foil. Store the pie in the refrigerator for up to 4 days.
Serving Suggestions
Lemon curd pie has a rich lemon flavor. Pie slices are delicious served with homemade Chantilly cream, whipped cream, or cool whip. Drizzle slices with homemade fruit sauce like blackberry or strawberry compote for an additional fruity taste and a pop of bright color. Garnish slices with fresh raspberries, mint, or fresh lemon slices and lemon zest.
Easy No-Bake Dessert Recipes
- No-Bake Lime Cheesecake Fluff
- No-Bake Cheesecake Balls
- 3-Ingredient No Bake Cheesecake
- No-Bake Peanut Butter Pie
- No-Bake Coconut Balls
Expert Tips
- Use room-temperature cream cheese to prevent lumps in the pie filling.
- Freeze the pie for clean slices. Cut it while it is still frozen.
Frequently Asked Questions
No-bake lemon curd pie freezes well. In fact, lemon curd pie can be eaten frozen too. To freeze, wrap slices individually or transfer them to a freezer-safe airtight container. Freeze the pie for up to 3 months. Eat it straight from the freezer or thaw it in the refrigerator.
Lemon curd pie is best made in advance so that it can set and firm up. For clean slices and quick setting time, freeze the pie.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
No-Bake Lemon Curd Pie
Equipment
Ingredients
- 8 oz cream cheese softened
- ⅔ cup heavy whipping cream
- 10 oz lemon curd store-bought or homemade
- 1 teaspoon pure vanilla extract
- 1 9-inch graham cracker crust store-bought or homemade
Instructions
- Whip the softened cream cheese in the bowl of a stand mixer on high speed until it is light and has a fluffy texture, about 2-3 minutes. Scrape the bowl using a rubber spatula.
- Add the heavy cream and vanilla extract to the bowl of whipped cream cheese. With the mixer on medium speed, beat the cream cheese mixture until light and smooth, about 3-4 minutes. Mix in the lemon curd until incorporated.
- Pour the lemon pie filling into the ready-made crust and smooth it into an even layer.
- Refrigerate the pie until the filling is set, at least 8 hours or preferably overnight. For a faster setting, place the pie in the freezer.
Notes
- Freeze the pie for clean slices. Cut it while it is still frozen.
- Transfer precut slices to an airtight container or cover the pie plate with plastic wrap or foil. Store the pie in the refrigerator for up to 4 days.
- Freeze the pie for up to 3 months. Eat it straight from the freezer or thaw it in the refrigerator.
Nutrition
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