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.

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