Description
A bright, creamy, no-bake lemon pie made without added sugar, featuring a buttery graham-style crust and a fluffy cream cheese and whipped-cream lemon filling, perfect for a light, refreshing dessert.
Ingredients
Scale
- 1 1/2 cups sugar-free graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup sugar-free sweetener (erythritol or monk fruit blend)
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Chill tools: Chill your mixing bowl and beaters in the refrigerator for 10 minutes to help the cream whip faster.
- Make the crust: Combine 1 1/2 cups sugar-free graham cracker crumbs with 6 tablespoons melted butter until evenly moistened. Press firmly into the bottom and slightly up the sides of a 9-inch pie dish or springform pan. Place in the fridge to chill while you prepare the filling.
- Prepare the filling base: In a large bowl, beat 8 ounces softened cream cheese with 1/2 cup sugar-free sweetener until smooth and free of lumps.
- Add lemon and flavor: Mix 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract into the cream cheese mixture until fully incorporated.
- Whip the cream: In a separate chilled bowl, whip 1 cup heavy whipping cream to soft peaks, being careful not to overbeat.
- Fold together: Gently fold the whipped cream into the lemon-cream cheese mixture until light and uniform in texture.
- Assemble the pie: Pour the filling over the chilled crust and smooth the top with a spatula.
- Chill to set: Cover loosely and refrigerate for at least 4 hours, ideally overnight, until firm.
- Finish and serve: Just before serving, garnish with extra lemon zest or a dollop of sugar-free whipped cream, slice, and enjoy.
Notes
- Use fresh lemon juice for the brightest flavor and best texture.
- Chill the pie for at least 4 hours or overnight for a clean slice.
- To prevent a soggy crust, chill the pressed crust before adding the filling.
- For a firmer slice, freeze the pie for 20 to 30 minutes before slicing.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 230
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 55 mg