No-Bake Lemon Pie

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No-Bake Lemon Pie– this light and creamy lemon pie is full of flavor and makes the perfect spring or summer dessert!

No-Bake Lemon Pie on a white plate with lemon slices for garnish.

Hi, everyone! It’s Jennifer back from Deliciously Sprinkled. I’m so excited to share this No-Bake Lemon Pie with you today because it’s one of my all-time favorite lemon desserts!

My family always requests that I make this No-bake Lemon Pie and my No-Bake Strawberry and Cream Pie for our families Easter brunch.

Not only is this No-Bake Lemon Pie so delicious and refreshing, it’s also one of the easiest pies to make because you don’t even have to turn on your oven. The hardest thing about making this pie is waiting for it to set in the refrigerator before being able to eat it.

Enjoy & Happy Spring!

No-Bake Lemon Pie on a white plate with lemon slice for garnish.

✓ BAKING TIP: When making the gelatine mixture: add the hot water to the gelatin and let it dissolve, then add your cold water and ice cubes, let it sit for about 5 MINUTES to let it thicken slightly before you add the cool whip otherwise it won’t set up and it will be runny/soupy. 

No-Bake Lemon Pie

5 from 2 votes
No-Bake Lemon Pie- this light and creamy lemon pie is full of flavor and makes the perfect spring or summer dessert!
Prep Time 3 hours 30 minutes
Servings: 8


!Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup butter melted

!Lemon Pie Filing:

  • 1 3 oz. package lemon jello
  • 2/3 cup boiling water
  • 1/2 cup cold water
  • 1/2 cup ice cubes
  • 1 8 oz. container Cool Whip topping
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon granted lemon peel


  • Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
  • Press graham cracker crust into a 9-inch pie dish. Place pie crust in refrigerator.
  • In a large bowl, add boiling water and gelatin powder. Stir gelatin powder until completely dissolved.Then, add ½ cup cold water and ½ cup ice cubes, stir until gelatin is slightly thickened. TIP: Let the gelatin mixture sit for a few minutes to thicken slightly before you add the cool whip otherwise it won’t set up.
  • Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Mix in lemon juice and lemon peel. Refrigerate for 30 minutes or until mixture has thickened.
  • Add lemon pie filling to pie crust. Refrigerate for up to 6 hours or until firm.


Serves: 8

Calories202kcal (10%)Carbohydrates21g (7%)Protein1g (2%)Fat13g (20%)Saturated Fat8g (40%)Cholesterol31mg (10%)Sodium205mg (9%)Potassium28mg (1%)Fiber1g (4%)Sugar12g (13%)Vitamin A355IU (7%)Calcium21mg (2%)Iron0.7mg (4%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


More delicious pie recipes from Deliciously Sprinkled:

No-Bake Strawberry and Cream Pie

Very Berry Ice Cream Pie

Very Berry Ice Cream Pie

Lemon Pie Bars

Lemon Pie Bars

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    It’s delicious but I made this twice and it doesn’t set up. I cool the jello completely but still no go so I cut out the ice cubes completely and only added 1/3 cup of cold water and it set up beautifully. I make no bakes every single week for hubby and the less liquid you add with jello, the better. I still add the lemon juice too.

  2. Hi I’m writing from Australia. I see you list lemon jello, I presume that is the same as lemon jelly crystals here. But in instructions you say add gelatine. Are you referring to the lemon jello? Sorry the recipe sounds delicious but I don’t want to muck it up. thanks ps I love all your recipes and print off loads of them.

  3. Hi there,

    Just made this recipe for a neighbor’s bbq. It was fantastic!
    When I made it last night I was afraid the filling wouldn’t firm up….it was still a little soupy after letting it sit for 5 min.
    But it did firm up beautifully in the fridge. One thing I would mention is to spray pie pan (mine was glass). It will be alot easier to get slices out. All in all….delicious! Will definitely make again.

  4. I love, love, love lemon. Did I tell you how much I like lemon?? It sounds perfect for an Easter dessert. I’m making my Italian Easter Bread with Colored Eggs and Pinza (another Italian Easter bread) The lemon pie sounds great. I’m pinning!! Happy St. Paddy’s Day!

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