Gluten-Free Easy No-Bake Lemon Cream Pie
A refreshing no-bake dessert featuring a tangy lemon cream filling nestled in a buttery vanilla wafer crust. The bright citrus flavor balances perfectly with rich sweetened condensed milk and fluffy whipped cream, creating a light yet indulgent pie that's perfect for summer gatherings or when you need an impressive dessert without turning on the oven. This version stands out for its simplicity and make-ahead convenience.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Crush vanilla wafers into very fine, even crumbs using food processor or rolling pin
- 3
Add melted butter and sugar to crumbs and stir until well combined
- 4
Press crumb mixture into 9-inch pie plate and compress with flat bottomed glass until solid
- 5
Bake crust for 10 minutes
- 6
Transfer baked crust to refrigerator to cool
- 7
Zest and juice lemons to get 1/2 cup juice and 1 tablespoon zest
- 8
Slice remaining lemon portions for garnish
- 9
Whisk sweetened condensed milk with lemon juice, lemon zest, and vanilla extract until well combined
- 10
Whip heavy cream in separate bowl until stiff peaks form
- 11
Fold 1/4 of lemon mixture into whipped cream gently
- 12
Repeat folding with remaining lemon mixture in 1/4 portions until fully combined
- 13
Pour lemon cream filling into cooled pie crust
- 14
Refrigerate until completely chilled, about 2 hours
- 15
Slice into 8 pieces and serve
Tips
Use a flat-bottomed glass to compress the crust evenly and prevent cracking during baking.
Fold the lemon mixture into whipped cream gradually to maintain the light, airy texture.
Chill the pie for at least 2 hours for clean slicing and best texture.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead, cover and refrigerate
Serve chilled, garnish with lemon slices if desired
Common Mistakes
Press crust firmly to avoid crumbling when slicing
Fold lemon mixture gently to avoid deflating whipped cream
Chill completely before cutting to prevent filling from running
FAQ
Can I make this pie without baking the crust?
Yes, you can skip baking for a softer crust, but baking helps it hold together better when slicing.
What if I don't have a food processor for the crumbs?
Place vanilla wafers in a sealed bag and crush with a rolling pin until you get fine, even crumbs.
How long will this pie keep in the refrigerator?
The pie will stay fresh covered in the refrigerator for up to 3 days, though it's best within 2 days.