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Creamy No-Bake Lemon Pie

A no bake lemon pie with swirls of lemon curd on top.
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When those hot and humid days of summer make it impossible to turn on the oven, this no-bake Lemon Icebox Pie is what you need to make. It is packed with a bright creamy lemon flavor and comes together quickly to satisfy that need for a sweet, cool treat without heating up the kitchen.

Ingredients

For Crust:

  • 2 cups (8 ounces) vanilla wafer crumbs, more as needed
  • 6 tablespoons (85 grams) unsalted butter, melted, more as needed
  • ¼ cup (50 grams) granulated sugar

For No Bake Filling:

  • 1 cup (227 grams) heavy cream
  • 8 ounces (227 grams) cream cheese, softened
  • ½ cup (100 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1 cup (227 grams) lemon curd (homemade or store-bought), divided, plus more for garnish

Instructions

Make the Crust:

  1. In a bowl, mix together the vanilla wafer crumbs, melted butter, and sugar. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add a tablespoon more vanilla wafer crumbs until it’s the correct consistency.
  2. Pour the vanilla wafer crumbs into a 9-inch pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack them down into an even layer using a flat-bottomed cup or measuring cup.
  3. If baking: Bake in a preheated 350ºF oven for 10 minutes. If freezing: freeze for 30 minutes for a no-bake pie option. 

Make the Filling and Assemble:

  1. With a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Set aside in a separate bowl.
  2. To the now-empty bowl, add the cream cheese, sugar, and vanilla. Beat on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add the zest and ½ cup lemon curd. Beat for an additional minute until fully combined.
  3. Add ⅓ of the whipped cream to the cream cheese mixture and fold it in with a rubber spatula by hand until it is completely combined.
  4. Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate the whipped cream.
  5. Add the remaining ½ cup lemon curd and give it 2 to 3 folds. It should not be blended in at all, but swirled in the filling. Transfer the filling to the pie shell and smooth over the top. If desired, dollop additional lemon curd on the top of the pie, and, using a toothpick or sharp knife, swirl it all around. It won’t be completely smooth and that’s ok!
  6. Place the pie in the refrigerator to set up. It needs at least 4 hours of chilling time, but preferably overnight or 12 hours.

Notes

The consistency of vanilla wafer cookies varies by brand, so start with 6 tablespoons of butter for the crumb crust, adding more or extra crumbs as needed until the mixture resembles wet sand and holds its shape when squeezed without being soggy. See this post about Making a Crumb Crust for troubleshooting tips.

Serve this pie well-chilled. It can be made 2 days ahead in the fridge or frozen for up to a month. Add the garnishes just before serving. For neat slices, freeze the pie for 30-60 minutes before serving from the fridge, though it's not essential. If serving from frozen, let it sit at room temperature for 15-30 minutes before cutting.

Originally published in 2020, this recipe has been regularly re-tested and updated to ensure it remains perfect.

Find it online: https://everydaypie.com/creamy-no-bake-lemon-pie/