No Bake Lemon Pie

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.

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5 from 8 votes

Make my light and flavorful easy lemon pie! This recipe is no bake and no fuss, loaded with beautiful berries.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Author: Julie Blanner

Ingredients

Crust

10 ounces shortbread cookies
6 tablespoons butter salted, melted
1 tablespoon light 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 light 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

Notes

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!

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