No-Bake Sugar-Free Lemon Pie
If you’re craving something refreshing, creamy, and perfectly tangy without the sugar rush, this No-Bake Sugar-Free Lemon Pie is about to be your new favorite dessert! It’s smooth, citrusy, and just the right amount of sweet—without any guilt. Plus, it’s incredibly easy to make! No oven needed, just a few simple ingredients, and you’ve got yourself a light and luscious treat. Trust me, this one’s a game-changer!
Why You’ll Love No-Bake Sugar-Free Lemon Pie
No Baking Required: Perfect for hot days when you don’t want to turn on the oven!
Light & Refreshing: The creamy lemon filling is smooth, tangy, and just the right amount of sweet.
Low-Carb & Sugar-Free: Ideal for anyone watching their sugar intake or following a keto-friendly lifestyle.
Easy to Make: Simple ingredients, quick prep, and minimal effort for maximum flavor.
Crowd-Pleasing: Even those who don’t follow a sugar-free diet will love this pie—it’s that good!
Ingredients
Ingredients in No-Bake Sugar-Free Lemon Pie
Almond Flour Crust: A simple mix of almond flour, butter, and a touch of sweetener makes a delicious, nutty base.
Cream Cheese: The key to that rich and creamy texture. It balances the tartness of the lemon perfectly.
Sugar-Free Sweetener: Use your favorite keto-friendly or sugar-free sweetener for the perfect level of sweetness.
Fresh Lemon Juice & Zest: The real star! Freshly squeezed lemon juice gives the best natural citrusy flavor.
Heavy Whipping Cream: Adds fluffiness and makes the pie silky smooth.
Vanilla Extract: A hint of vanilla enhances the overall flavor.
Instructions
Let’s dive into the steps to create this zesty masterpiece:
Prepare the Crust: In a bowl, mix almond flour, melted butter, and sweetener until it resembles wet sand. Press the mixture into a pie dish, making sure it’s even. Chill in the fridge while you make the filling.
Make the Filling: In a large bowl, beat the cream cheese and sweetener until smooth. Add lemon juice, zest, and vanilla extract. Mix until well combined.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the lemon mixture to keep it light and airy.
Assemble the Pie: Spread the creamy lemon filling over the chilled crust, smoothing it out evenly.
Chill: Cover and refrigerate for at least 4 hours (or overnight) until set.
Serve & Enjoy: Slice and serve chilled! Optional: Garnish with extra lemon zest or a dollop of whipped cream.
Nutrition Facts
(Note: The full nutritional breakdown is available in the recipe card below.)
Servings: 8 slices
Calories per serving: Approx. 250
Preparation Time
Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
How to Serve No-Bake Sugar-Free Lemon Pie
- Serve as is for a simple, refreshing treat.
- Top with sugar-free whipped cream for an extra creamy touch.
- Add a sprinkle of lemon zest or crushed nuts for texture.
- Pair with a cup of hot tea or iced coffee for the perfect dessert experience.
Additional Tips
- Use fresh lemon juice for the best flavor—bottled juice won’t taste as vibrant.
- For a firmer filling, let the pie chill overnight.
- Want a crunchier crust? Lightly toast the almond flour before mixing it into the crust.
- Make it dairy-free: Swap cream cheese for a dairy-free alternative and use coconut cream instead of heavy cream.
- Sweetness level: Adjust the sugar-free sweetener to your taste!
FAQ’s
1. Can I use a different crust?
Yes! A coconut flour crust or a keto graham cracker crust would work well.
2. Can I freeze this pie?
Absolutely! Wrap it well and freeze for up to 3 months. Thaw in the fridge before serving.
3. What’s the best sugar-free sweetener to use?
Erythritol, monk fruit, or allulose work best for a smooth, sugar-free taste.
4. Can I make this ahead of time?
Yes! It’s actually better when chilled overnight, making it a perfect make-ahead dessert.
5. How do I store leftovers?
Keep it covered in the fridge for up to 5 days.
6. Is this keto-friendly?
Yes! This pie is low-carb and keto-approved, as it uses sugar-free sweeteners and an almond flour crust.
7. Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor! Bottled juice can taste artificial.
8. Can I turn this into mini lemon pies?
Yes! Use muffin tins or small ramekins for individual portions.
9. What if I don’t have heavy cream?
You can use coconut cream as a substitute.
10. How do I make it even creamier?
Use a hand mixer or stand mixer to whip the filling for an extra fluffy texture!
Conclusion
This No-Bake Sugar-Free Lemon Pie is the perfect balance of tangy, creamy, and refreshing—without any sugar! It’s easy, delicious, and a guaranteed hit for any occasion. Whether you’re looking for a light summer dessert or a simple make-ahead treat, this pie has got you covered. So grab your lemons, whip up this dreamy dessert, and enjoy every creamy bite!
PrintNo-Bake Sugar-Free Lemon Pie
A refreshingly tangy dessert that delivers the classic lemon pie flavor without added sugars. Featuring a crisp, nutty almond crust and a smooth, zesty lemon filling, this pie is perfect for a guilt-free indulgence.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake, Mixing, Chilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Crust:
– 1 1/2 cups almond flour
– 1/4 cup unsalted butter, melted
– 1 tbsp erythritol (optional)
For the Filling:
– 8 oz cream cheese, softened
– 1/2 cup Greek yogurt (full-fat or low-fat)
– 1/3 cup fresh lemon juice (about 4-6 lemons)
– Zest of 2 lemons
– 1/3 cup erythritol (or preferred sugar substitute)
– 1 tsp vanilla extract
– 1 packet unflavored gelatin dissolved in 2 tbsp hot water
Instructions
1. In a bowl, mix the almond flour, melted butter, and erythritol. Press the mixture firmly into the base of a 9-inch pie pan. Refrigerate the crust while preparing the filling.
2. In a large bowl, beat the cream cheese until smooth. Add the Greek yogurt, lemon juice, lemon zest, erythritol, and vanilla extract. Mix until well combined.
3. Stir in the dissolved gelatin thoroughly to help the filling set.
4. Pour the lemon filling over the chilled crust and smooth the top with a spatula.
5. Refrigerate for at least 4 hours (or overnight) until the pie is firm and fully set.
6. Slice and serve chilled.
Notes
– Ensure the gelatin is fully dissolved in hot water before mixing into the filling.
– For an extra burst of lemon, add a few drops of lemon extract.
– The crust can be pre-baked at 350°F for 8 minutes for a firmer base if desired, though this recipe is designed to be completely no-bake.
– Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg
