No-Bake Lemon Pie.
This no-bake lemon pie is a classic for a reason. It’s extra fluffy and nicely tart, The original recipe came from the back of a can. I simply swapped the bottled juice for fresh and replaced the whipped topping with whipped cream. The result is a creamy-dreamy lemon pie. To make it, you only need four ingredients and about 15 minutes. (Remember: the pie needs to chill for at least four hours before serving.)
Ingredients
- 1 cup cold heavy cream
- 8 ounces cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- zest of 1 lemon, about two teaspoons
- ½ cup lemon juice
- 1 (9-inch) graham cracker crust
Instructions
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Whip the heavy cream in a small bowl until thick and medium peaks form.
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In a separate bowl, combine the soft cream cheese, lemon zest, and sweetened condensed milk. Mix until smooth. Add the lemon juice. Mix until creamy. Stop the mixer. Add the whipped heavy cream. Blend on low speed to combine.
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Spread filling into crust. Chill for 4 hours or overnight.
Recipe Notes
Cream cheese: To avoid lumps in the filling, use softened cream cheese. I