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Whipped cream is not just a decorative element for desserts; it plays a crucial role in determining the overall texture and mouthfeel of the No-Bake Lemon Pie. When properly whipped, this airy ingredient adds a light, fluffy dimension to the filling, making every bite feel luxurious and refreshing. The incorporation of whipped cream transforms the dense lemon mixture into a smooth and creamy delight that melts in your mouth.

No-Bake Lemon Pie

Beat the heat this summer with a refreshing No-Bake Lemon Pie that's as easy to make as it is delicious! This zesty dessert is perfect for any gathering, combining the bright flavors of fresh lemons with a creamy filling made from cream cheese and sweetened condensed milk. With minimal prep time and no oven required, you can create a show-stopping pie that's sure to impress. Serve it chilled and garnish with whipped cream or fresh berries for an extra touch. Enjoy a taste of summer bliss!
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Ingredients
  

1 pre-made graham cracker crust (9-inch)

1 cup freshly squeezed lemon juice (approximately 4-5 medium lemons)

1 tablespoon lemon zest (from one lemon)

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) package cream cheese, softened to room temperature

1/2 cup powdered sugar

1 teaspoon pure vanilla extract

1 cup heavy whipping cream (chilled)

Optional garnishes: fresh lemon slices and lemon zest

Instructions
 

Prepare the Filling: In a large mixing bowl, add the softened cream cheese and sweetened condensed milk. Using an electric mixer, beat the mixture on medium speed until it becomes smooth and creamy, making sure there are no lumps remaining. This should take about 2-3 minutes.

    Add Citrus Flavors: Gradually pour in the freshly squeezed lemon juice, lemon zest, powdered sugar, and vanilla extract. Continue mixing on low speed until all ingredients are fully combined, aiming for a smooth, slightly thickened consistency.

      Whip the Cream: In a separate mixing bowl, pour in the chilled heavy whipping cream. With a mixer, beat the cream on medium-high speed until soft peaks form, which typically takes around 3-5 minutes. The cream should look fluffy but still soft.

        Fold in Whipped Cream: Carefully fold the whipped cream into the lemon mixture using a spatula. Use gentle, sweeping motions, ensuring not to deflate the whipped cream too much. The goal is for the mixture to be light and airy. Stop folding when just combined—small streaks of whipped cream are okay.

          Assemble the Pie: Pour the lemon filling into the pre-made graham cracker crust, using a spatula to spread it evenly across the surface. Lightly tap the pie on your countertop to help, remove any air bubbles.

            Chill: Cover the pie tightly with plastic wrap and refrigerate it for at least 4 hours, or best overnight, allowing it to set completely and firm up.

              Serve and Garnish: Once the pie has chilled and set, slice it into wedges. For an added touch of freshness, top each slice with additional lemon zest or a lemon slice before serving. Enjoy your refreshing and zesty dessert!

                Prep Time, Total Time, Servings: 15 minutes | 4 hours (chill time) | 8 servings