No bake lemon pie is sweet, light and absolutely delicious. No oven is required for an effortless, yet gorgeous dessert that is loaded with beautiful berries. With a simple shortbread crust and decadent mascarpone lemon filling, my no bake lemon pie feels special enough for guests. However, it’s simple enough for any night of the week!
This pie is a dream! So light and the perfect flavors. Add the fresh berries. It’s an amazing combo!
★★★★★
– rachael –
This pie is filled with a light lemon cream for a true taste of summer. It takes just 10 minutes to make, including the crust. I use heavy cream and mascarpone cheese to give it a luxuriously creamy texture. I love that it’s sweet but not too sweet, with a perfect balance thanks to the powdered sugar.
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Shopping List
- Heavy Whipping Cream
- Mascarpone Cheese
- Powdered Sugar
- Lemon Juice (fresh squeezed is best)
- Shortbread Cookies
- Salted Butter
- Brown Sugar (light or dark)
- White Granulated Sugar
Ingredients
- Heavy Cream – Gives this no bake pie a luxuriously creamy texture.
- Mascarpone Cheese – This creamy Italian cheese is perfectly rich and delightful here. Substitute with cream cheese if necessary.
- Powdered Sugar – If you don’t have powdered sugar, you can learn how to make powdered sugar here.
- Lemon Juice – Fresh squeezed lemon adds bright flavor to this delicious pie! Substitute with a bottle of 100% Real Lemon Juice (found in the produce section of your grocery) if needed.
- Shortbread Cookies – Use homemade or your favorite brand.
- Butter – I prefer using salted butter for this recipe, but you can also use unsalted.
- Sugar – You’ll need white granulated sugar and brown sugar for this crust.
Variations
Add a tablespoon of limoncello or another lemon-flavored liqueur to the filling for an extra depth of flavor.
Try a different crust – use my Pretzel Pie Crust, Sugar Cookie Crust, Speculoos Cookie Crust, Graham Cracker Crust, or Cream Cheese Pie Crust.
Tips from My Test Kitchen
- Bring mascarpone to room temperature for a silky consistency.
- Do not over mix. Once stiff peaks form in the filling mixture, it’s ready.
- Top with fresh berries, a berry compote, or a dusting of powdered sugar for a tasty finish.
No Bake Lemon Pie
Ingredients
Crust
- 10 ounces shortbread cookies
- 6 tablespoons butter salted, melted
- 1 tablespoon brown sugar light or dark brown, packed
- 2 tablespoons white granulated sugar
Lemon Pie Filling
- 1 cup heavy whipping cream very cold
- 8 ounces mascarpone cheese softened to room temperature
- ½ cup powdered sugar
- 2 tablespoons lemon juice juice of approximately 1 lemon
Optional Fruit Topping
- ½ cup strawberries sliced
- 1 cup blueberries
- ½ cup raspberries
Instructions
Pie Crust
- In a food processor (or bag with a mallet), crush shortbread cookies until smooth.10 ounces shortbread cookies
- Add butter and sugars and combine in processor (or in a bowl with a spoon). Pour into greased pie dish and press into dish using the bottom of a measuring cup. Refrigerate 10+ minutes.6 tablespoons butter, 1 tablespoon brown sugar, 2 tablespoons white granulated sugar
Pie Filling
- In a large mixing bowl or stand mixer fitted with the whisk attachment, whip heavy cream on low, gradually increasing speed to max until a stiff peak forms.1 cup heavy whipping cream
- On low speed, add 1 tablespoon powdered sugar at a time until just combined.½ cup powdered sugar
- On low speed, add lemon juice and mascarpone until well combined.8 ounces mascarpone cheese, 2 tablespoons lemon juice
- Spoon mixture into crust and top with fruit. Cover with plastic wrap and refrigerate until serving.½ cup strawberries, 1 cup blueberries, ½ cup raspberries
Julie’s Tips
- Bring mascarpone to room temperature for a silky consistency.
- Do not over mix. Once stiff peaks form in the filling mixture, it’s ready.
- Top with fresh berries, a berry compote, or a dusting of powdered sugar for a tasty finish.
Substitutions
- Butter – Salted is preferred to balance the sweetness of this recipe, but you can use unsalted butter.
- Mascarpone – Sub with cream cheese if necessary.
- Sugar (for the crust) – Use all white or all brown sugar for the crust if a substitute is needed.
- Lemon Juice – Fresh squeezed lemon juice is best. Substitute 100% Real Lemon Juice if needed.
Variations
- Add a tablespoon of limoncello or another lemon-flavored liqueur to the filling for an extra depth of flavor.
- Try a different crust – use my Pretzel Pie Crust, Sugar Cookie Crust, Speculoos Cookie Crust, Graham Cracker Crust, or Cream Cheese Pie Crust.
Storage Notes
This no bake lemon pie can sit out for up to two hours while serving. It can be made up to 48 hours in advance, and stored in the fridge in an airtight container for up to 3-4 days. While this lemon pie can be frozen for up to three months and defrosted in the refrigerator, I recommend serving it freshly made!Estimated nutrition information is provided as a courtesy and is not guaranteed.
This pie is a dream! So light and the perfect flavors. Add the fresh berries. It’s an amazing combo!
It turned out so well and was easy to make. I look forward to making it again!
This turned out so perfect!!! LOVE how easy it is to make too 🙂
Easy recipe for Memorial Day! The fruit balances everything out. My husband loved it.
Thank you! I’m so glad you enjoyed it and appreciate you taking the time to rate. Hope you have a wonderful week!