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 loversĀ will adore this simple lemon cream pie. It's easy to make thanks to the pre-made lemon curd and graham cracker crust.
ThisĀ easy dessertĀ starts with a store-bought crust, though you can also make a homemade graham cracker crust usingĀ graham crackers, sugar, andĀ melted butter. The filling uses only four ingredients: cream cheese,Ā heavy cream, premade lemon curd, and pureĀ vanilla extract. It is perfectly sweet, rich, and full ofĀ lemon flavor.
While perfect for aĀ hot summer day, enjoy this easy no-bakeĀ lemon cream cheese pieĀ any timeāit is pie without the hassle of baking.Ā If you love this recipe, you'll also enjoy this 3-ingredient key lime pie!
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What is Lemon Curd?
Lemon curd is a custard-like dessert topping or spread made fromĀ egg yolks,Ā fresh lemons, sugar, and butter. Its tart and sweet flavor makes it delicious with baked goods, like 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 IngredientsāThe sweet, tart filling requires only four ingredients. The pie is finished with a store-bought graham cracker crust.
- EasyĀ Lemon Pie FillingāTheĀ creamyĀ lemon pieĀ fillingĀ comes together in minutes thanks to shortcut ingredients.Ā
- Perfect DessertāThis pie can be quickly assembled when you're in a bind or when the cravings hit. Serve it for your next get-together or any day of the week.
- Make-AheadāLemon curd pieĀ is a great make-ahead dessert option. Make the pie and let it set overnight. You can also freeze it in a bind for 3 to 4 hours.
Ingredients
- Cream CheeseĀ (softened): It is crucial to the pie's texture that the cream cheese is softened atĀ room temperatureĀ before use.Ā
- Heavy Whipping Cream: Heavy creamĀ 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.
- PureĀ 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 theĀ bowl of a stand mixerĀ on high speed until it is light and fluffy, about 2-3 minutes. Scrape the bowl using a rubber spatula.Ā
- Add theĀ heavy creamĀ andĀ vanilla extractĀ to the bowl of whipped cream cheese. With the mixer at medium speed, beat the cream cheese mixture until light and smooth, for 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 TopperĀ - Slather the top of the chilled 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 pieĀ has a richĀ lemon flavor. Pie slices are delicious and served with homemadeĀ Chantilly cream, whipped cream, orĀ cool whip. Drizzle slices with homemade fruit sauce likeĀ blackberryĀ orĀ strawberry compoteĀ for an additional fruity taste and aĀ pop of bright color. Garnish slices withĀ fresh raspberries, mint, orĀ fresh lemon slicesĀ andĀ 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-bakeĀ lemon curd pie freezes well. In fact,Ā it can be eaten frozen, too. To freeze, wrap slices individually or transfer them to a freezer-safeĀ 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. Freezing the pie allows for clean slices and a quick setting time.
If you make the recipe, remember to rate it, and let me know what you think in the comments below!Ā Take pictures, tag #sugarylogic, and share them with me onĀ InstagramĀ orĀ Facebook.Ā
š Recipe
No-Bake Lemon Curd Pie
Equipment
Ingredients
- 8 oz cream cheese softened
- ā 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 theĀ bowl of a stand mixerĀ on high speed until it is light and has a fluffy texture, about 2-3 minutes. Scrape the bowl using a rubber spatula.Ā
- Add theĀ heavy creamĀ andĀ vanilla extractĀ to the bowl of whipped cream cheese. With the mixer on medium speed, beat theĀ cream cheese mixtureĀ until light and smooth, about 3-4 minutes. Mix in the lemon curd until incorporated.
- Pour theĀ lemon pie fillingĀ into theĀ ready-made crustĀ 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 anĀ airtight containerĀ or cover theĀ pie plateĀ withĀ plastic wrapĀ or foil. Store the pie in the refrigerator for up to 4 days.Ā
- 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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