Description

This No-Bake Sugar-Free Lemon Pie is a refreshing and guilt-free dessert perfect for those avoiding sugar. Featuring a creamy lemon filling set in a sugar-free graham cracker crust, it combines tangy lemon flavor with smooth cream cheese and whipped topping for a light yet satisfying treat. Easy to prepare and requiring no oven time, this pie is ideal for quick summer desserts or anytime you crave a sweet, low-carb indulgence.

Ingredients

Scale

Crust

1 pre-made sugar-free graham cracker crust (or homemade)

Filling

1 (8 oz) package cream cheese, softened
1 (8 oz) container sugar-free whipped topping (like Cool Whip)
1 (0.3 oz) package sugar-free lemon gelatin
½ cup boiling water
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)

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Instructions

Dissolve Gelatin: In a heatproof bowl, dissolve the sugar-free lemon gelatin in boiling water. Stir until completely dissolved and let it cool slightly for about 10 minutes to prevent curdling when mixed with cream cheese.
Prepare Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Slowly add the cooled dissolved gelatin mixture, fresh lemon juice, and lemon zest if using, blending thoroughly until the mixture is homogeneous and smooth.
Fold in Whipped Topping: Gently fold the sugar-free whipped topping into the cream cheese mixture, being careful not to deflate the light texture. Mix until fully incorporated and smooth.
Assemble Pie: Pour the lemon filling into the prepared sugar-free graham cracker crust and spread evenly, smoothing the top with a spatula for an attractive finish.
Chill and Set: Refrigerate the assembled pie for at least 4 hours, or until fully set and firm to the touch. This chilling step is essential for proper texture and flavor development.
Serve: Slice the pie and serve chilled. Optionally garnish with lemon slices or additional sugar-free whipped topping for presentation and extra flavor.

Notes

For a stronger lemon flavor, add an extra tablespoon of lemon juice or a few drops of lemon extract to the filling mixture.
Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness and texture.
For a lower-carb crust alternative, use a homemade almond flour crust instead of a graham cracker crust.