No-Bake Lemon and Cookie Pie

Layers of Luscious Lemon Cream and Soft Cookies in a No-Bake Wonder

232 3 minutes read

Few things in life are as universally loved as lemon desserts—and No-Bake Lemon and Cookie Pie is no exception. This refreshingly sweet treat has captured dessert lovers’ hearts (and taste buds) everywhere, thanks to its creamy citrus filling and layers of cookies that soften to a cake-like texture.

Whether you’ve enjoyed lemon pies before or just discovered this no-bake gem, this guide will walk you through making it at home—no oven required.

Why This Pie is So Irresistible;
What makes No-Bake Lemon and Cookie Pie so dreamy is its perfect balance of tart and sweet, all wrapped up in a luscious, melt-in-your-mouth texture. The combo of evaporated, condensed, and lemon juice creates a rich filling that sets up beautifully without baking.

Layered with your favorite cookies, it becomes a sort of lemony tiramisu—only easier and faster to whip up. Perfect for warm weather desserts, last-minute get-togethers, or when the oven is just not an option, this pie is a go-to for anyone craving something special without the hassle.

Quick Overview
Prep Time: 15 minutes
Chill Time: 4–6 hours (or overnight for best results)
Total Time: ~15 minutes active, then chill
Servings: 10–12 slices

In a large bowl, combine the evaporated milk and condensed milk. Slowly add in the lemon juice while whisking continuously. As the lemon juice combines, you’ll see the mixture thicken thanks to the acidity reacting with the milk—this is your luscious, creamy filling.

Chill the milk before mixing—it helps the filling thicken faster. In your serving dish, begin with a layer of cookies at the bottom (don’t worry if they don’t fit perfectly—break a few to fill the gaps). Pour a layer of lemon cream over the cookies, just enough to cover them.

Repeat: cookies, cream, cookies, cream, until you run out of filling. Use Marie biscuits, graham crackers, or tea biscuits for best results—they soften perfectly in the cream. Smooth out the top layer of cream and decorate with extra cookies, lemon zest, or even a swirl of whipped cream.

Cover and refrigerate for at least 4–6 hours, preferably overnight, so the cookies soak up the cream and the pie sets fully.

Pro Tips for the Best Pie:
Use freshly squeezed lemon juice for that bright citrus zing.
Chill everything (milk, bowl, whisk) beforehand for a thicker set.
Let it sit overnight for the best texture—cookies will soften beautifully.

Common Issues:

Problem: The Filling is too runny
Solution: Make sure you used full-fat evaporated and condensed milk, and allow more chilling time.

Problem: Pie won’t slice cleanly
Solution: Freeze it for 30 minutes before slicing for cleaner cuts.

Make-Ahead & Storage Tips

Make-Ahead: Absolutely! Prepare up to 2 days in advance.

Short-Term Storage: Keep covered in the fridge for up to 5 days.

Long-Term Storage: You can freeze it! Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.

Variations & Customizations;

Flavor Enhancements: Add lemon zest to the filling for extra brightness. Fold in some mascarpone or cream cheese for a cheesecake twist.

Dietary Modifications:
Gluten-Free: Use gluten-free cookies or graham crackers.
Dairy-Free: Substitute plant-based condensed and evaporated milk (like coconut-based versions) and use coconut cookies.

Serve in square or triangle slices with a drizzle of condensed milk or citrus glaze with a hot cup of tea, iced coffee, or a tall glass of lemonade.

The ultimate guide to No-Bake Lemon and Cookie Pie, a light, luscious, and ridiculously easy dessert perfect for any occasion. Whether you’re prepping a springtime picnic, need a no-fuss dinner party dessert, or just craving something creamy and citrusy, this pie delivers every time.