Description
This No-Bake Sugar Free Lemon Pie is a light, refreshing dessert perfect for those avoiding sugar. Featuring a buttery graham cracker crust and a creamy lemon filling sweetened with erythritol, it provides a guilt-free way to enjoy a classic tangy treat without baking. The pie sets in the refrigerator, making it an easy and quick option for warm days or last-minute guests.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon erythritol (or your preferred sugar substitute)
For the Filling
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/4 cup powdered erythritol (or sweetener of choice, to taste)
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 tablespoon unflavored gelatin (optional, for firmer texture)
- 2 tablespoons warm water (if using gelatin)
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and erythritol. Mix until the crumbs are evenly coated with the butter and the mixture resembles wet sand, ensuring a cohesive base for the crust.
- Press into a Pan: Evenly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan, forming a firm and uniform crust layer.
- Chill the Crust: Refrigerate the crust for at least 30 minutes to firm up while you prepare the filling.
- Prepare the Gelatin (Optional): If using, dissolve the gelatin in 2 tablespoons of warm water. Let it bloom for a few minutes, then gently heat until fully dissolved. Allow it to cool slightly before adding to the filling.
- Make the Filling: Beat the softened cream cheese in a large bowl until smooth. Add powdered erythritol, lemon juice, lemon zest, and vanilla extract. Mix until the mixture is creamy and uniform.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring it is light and airy.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until fully blended. If using gelatin, fold it in now to help the filling set firmly.
- Fill the Crust: Pour the lemon cream filling into the chilled crust and smooth the top with a spatula for an even layer.
- Chill the Pie: Refrigerate the pie for at least 4 hours or preferably overnight to allow it to firm up completely.
- Optional Garnish: Before serving, garnish with fresh lemon slices or additional whipped cream for presentation and added freshness.
- Serve and Enjoy: Slice the set pie and enjoy a refreshing, sugar-free, creamy lemon dessert perfect for any occasion.
Notes
- This pie can be made a day ahead and refrigerated to develop flavor and texture.
- The gelatin is optional but recommended for a firmer set if you prefer a sliceable pie.
- You can substitute erythritol with any granulated sugar substitute according to preference and sweetness level.
- Use fresh lemon juice and zest for the best natural lemon flavor.
- Keep the pie refrigerated and consume within 3 days for optimal freshness.
