One of my favorite desserts is my No-Bake Key Lime Pie. It is creamy sweet and a little tart. The combination is fabulous. I feel the same way about this no-bake lemon pie. If you grew up in the South, you probably refer to this pie as a No-Bake Lemon Icebox pie. To make this pie, I just substituted the key lime in my key lime pie for fresh lemon juice.
No-Bake Lemon pie is an easy dessert that is perfect for summer. Continue reading to see step by step how to make this easy recipe.
6 whole reduced-fat cinnamon graham crackers
2 Tbsp salted butter
11 oz fat-free sweetened condensed milk
2 large egg(s)
1/2 cup(s) fresh lemon juice
1 Tbsp lemon zest
Preheat oven to 350ºF.
Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust.
Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving.
Refrigerating the pie overnight would be even better.