No-Bake Lemonade Pie – The Best Easy Lemon Dessert for Summer
Good news? Lemons are basically little balls of sunshine that can be turned into some of the best lemon desserts out there. From lemon lush dessert to easy lemon desserts that require almost no effort (yes, please), there are so many things to do with lemons that don’t involve squeezing them into your kid’s water bottle only to hear, “It’s too sour!”
This lemonade pie is hands down one of my favorite easy dessert recipes. It’s creamy, tangy, sweet, and requires zero baking. It’s also one of those summer lemon desserts that just feels like sunshine. Plus, if you need recipes to use up lemons before they go bad, this one lets you use fresh lemon zest for a little extra zing.
So if you’ve been searching for lemon treats, lemon sweets, or just things to make with lemons that don’t require a culinary degree, you’re in the right place. Let’s make this delicious lemon dessert before those lemons turn into science experiments at the bottom of the fridge.
What You’ll Need
- 1 pre-made graham cracker crust (or homemade if you’re feeling ambitious)
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) tub of whipped topping (like Cool Whip)
- ¾ cup frozen lemonade concentrate (thawed)
- Lemon zest for a little extra pizzazz (optional, but makes you feel fancy)
Now, let’s get to the fun part—making it.
Step 1: Mix the Filling
Grab a big bowl and pour in the sweetened condensed milk and thawed lemonade concentrate. Give it a good whisk until it’s all smooth and creamy. Try not to taste-test too much, but I won’t judge if you do.
Step 2: Fold in the Whipped Topping
Now, take your whipped topping and gently fold it into the lemonade mixture. If you don’t know what “fold” means, it basically means don’t stir like a wild animal—just gently mix it in until everything is light and fluffy.
Step 3: Pour and Smooth
Take that dreamy lemon filling and pour it right into your graham cracker crust. Smooth out the top with a spatula. Bonus points if your kids don’t stick their fingers in it before you’re done.
Step 4: Let It Chill
Here’s the hard part—you gotta be patient. Stick the pie in the fridge for at least 4 hours (overnight is even better). This is where it sets up and gets all firm and sliceable.
Step 5: Decorate & Serve
If you’re feeling extra fancy, sprinkle some lemon zest on top or throw a couple of lemon slices on there. Then, slice it up and enjoy! Preferably with your feet up for at least five minutes before someone yells “Mommmmm!”
FAQs About Lemonade Pie
Can I use fresh lemon juice instead of lemonade concentrate?
I wish I could say yes, but nope. Fresh lemon juice doesn’t have the same sweetness and intensity as frozen lemonade concentrate. If you try to swap it, the pie won’t have that perfect balance of sweet and tangy.
How long does this pie need to chill?
At least 4 hours, but overnight is even better if you want those clean, beautiful slices. If your kids (or let’s be honest, you) can’t wait that long, you can pop it in the freezer for a bit to speed things up.
Can I make this with a homemade graham cracker crust?
Absolutely! Just mix 1 ½ cups crushed graham crackers, ¼ cup sugar, and 6 tablespoons melted butter, press it into a pie dish, and chill before filling. But if store-bought crust saves your sanity, go for it.
Can I freeze Lemonade Pie?
Yes! If you want an extra refreshing, icebox-style pie, freeze it for about 2-3 hours before serving. It’ll be firmer but still creamy. Just let it sit out for a few minutes before slicing.
What if I don’t like Cool Whip?
No problem! You can make homemade whipped cream by whipping 1 cup heavy cream + 2 tablespoons powdered sugar until fluffy. Just be gentle when folding it in.
Lemonade Pie Recipe Card
Lemonade Pie
Ingredients
Method
- In a large bowl, whisk together the sweetened condensed milk and thawed lemonade concentrate until smooth.
- Gently fold in the whipped topping until fully combined and fluffy.
- Pour the mixture into the graham cracker crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours (or overnight) to let it set.
- Garnish with lemon zest if desired, slice, and serve chilled!
Notes
- Make It Frozen: Place in the freezer for 2-3 hours for an icebox-style pie.
- Try Different Flavors: Use pink lemonade, limeade, or orange juice concentrate for a fun twist.
- Homemade Whipped Cream: Whip 1 cup heavy cream + 2 tbsp powdered sugar if you prefer fresh over Cool Whip.
If you’ve been wondering what to make with lemons besides lemonade or squeezing them over fish, this easy lemon dessert is the answer. It’s creamy, it’s sweet, it’s got that perfect little tang, and best of all, it’s no-bake—which means no heating up the kitchen. That’s a win in my book.
Honestly, I love having recipes to use up lemons because I always seem to have extras rolling around in my fridge. And while I do love a good lemon lush dessert, sometimes I just need something fast and foolproof. This pie? Total lifesaver. Plus, if you’re looking for summer lemon desserts that taste light and refreshing, this one fits the bill.
So next time you find yourself staring at a bag of lemons thinking, what are some good things to do with lemons?, just remember this pie. It’s quick, it’s simple, and it’s one of those lemon desserts recipes you’ll keep coming back to. And if your family is anything like mine, don’t expect leftovers. In fact, you might wanna make two.
