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 –
A no bake lemon pie cheesecake topped with fresh strawberries, blueberries, and raspberries in a white ceramic dish.
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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
A no bake lemon pie with a creamy filling topped with fresh strawberries, raspberries, and blueberries in a white pie dish.

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.
A close-up of a no bake lemon pie cheesecake topped with fresh strawberries, raspberries, and blueberries in a pie dish. The cheesecake has a graham cracker 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.
A no bake lemon pie topped with fresh strawberries, blueberries, and raspberries.
A no-bake lemon pie filled with a creamy base and topped with fresh strawberries, raspberries, and blueberries is displayed in a white ceramic dish.
5 from 8 votes
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No Bake Lemon Pie

Make my light and flavorful easy lemon pie! This recipe is no bake and no fuss, loaded with beautiful berries.
Prep: 10 minutes
Total: 10 minutes
Servings: 8
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Ingredients  

Crust

Lemon Pie Filling

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
    A small food processor filled with shortbread crust ingredients
  • 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 light brown sugar, 2 tablespoons white granulated sugar
    Ingredients for a no bake shortbread crust in a white ruffled ceramic pie dish

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

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!
Calories: 278kcal | Carbohydrates: 13g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 27mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 844IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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5 from 8 votes (4 ratings without comment)

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5 Comments

  1. 5 stars
    This pie is a dream! So light and the perfect flavors. Add the fresh berries. It’s an amazing combo!

    1. Thank you! I’m so glad you enjoyed it and appreciate you taking the time to rate. Hope you have a wonderful week!