Description
This delicious and easy no bake lemon pie is light and refreshing for spring and summertime!
Ingredients
- Graham Cracker Pie Shell/Crust: 1
- Sweetened Condensed Milk: one 14 oz can
- Lemons: 3
- Cool Whip: 3 cups
Instructions
- Zest the lemon: Zest 1 lemon and set the zest aside until the end.
- Make the pie filling: To a mixing bowl, combine and mix the condensed milk and the juice of the lemons together using a spoon or electric hand mixer on low and then fold in 1 cup of Cool Whip.
- Assemble the pie: Pour the pie filling into the pie shell and spread it out with a rubber spatula or the back of a spoon. Top the pie with the remaining 2 cups of Cool Whip, smoothing it over, and then garnish the top with the lemon zest.
- Refrigerate the pie: Chill in the fridge covered for 4-6 hours or overnight before serving. It can also be stored in the freezer for a couple of hours for an ice box pie version.
Notes
If you don't have a microplane to zest the lemon, use the small hole side of a cheese grater.
For best results, chill the fridge for a few hours before serving to allow the lemon flavour to melt with the condensed milk and enhance its citrusy flavour.
It will be easier to cut the pie into clean slices after chilling it for a few hours.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Category: Dessert
- Method: chill
- Cuisine: American