No Bake Layered Lemon Pie

No Bake Layered Lemon Pie explodes with gorgeous lemon flavor. You definitely need this in your life!

No Bake Layered Lemon Pie combines pudding, graham crackers, and lemon curd to create a delicious and bright spring dessert. Top each piece with fresh berries to make it even more amazing.

Things have been a little crazy around here. I was hit with a terrible cold, which of course Elle caught almost immediately. Even though she’s two, she’s never really been sick, aside from a low fever and runny nose last winter. However, things were much different this time around. The poor babe had a nasty virus that left her with on and off fevers for days and all the yuck and muck that goes along with it.

Basically, we hunkered down, ate countless popsicles, and watched enough episodes of Peppa Pig to give us all a British accent. And when Peppa wasn’t cuttin’ it, we cuddled up and watched a lot of plastic eggs be opened by grown men with funny accents on YouTube. If you have a toddler, you probably know exactly what I’m talking about and feel my pain.

No Bake Layered Lemon Pie is smooth and creamy. And the lemon flavor is complete perfection.

Since being sick and baking/cooking don’t necessarily go hand in hand, I left all the kitchen duties to Eric, who by the way, clearly has the strongest immune system on the planet because the guy didn’t even develop a sniffle. He kept us well-fed with soup, his famous grilled cheese sandwiches and loads of bomb pops.

Last week as Elle and I were just starting to feel better, the dreary, Ohio winter clouds parted for an entire day and it reached almost 70 degrees. It was amazing and just what we needed, so naturally, I headed into the kitchen to whip up a light, springy dessert. I mean, 70 degrees during March in Ohio definitely calls from some type of celebration. And all celebrations require dessert.

No Bake Layered Lemon Pie has lemon pudding and lemon curd. A delicious treat for the lemon lover in your life.

No Bake Layered Lemon Pie is probably one of the easiest desserts you’ll ever make. And if you’ve ever made Eclair Cake, the ingredients and process will seem very familiar. You simply layer graham crackers with pudding, whipped topping and homemade lemon curd. You can totally use store-bought lemon curd too, no judging here, but trust me when I say homemade microwave lemon curd it easier than a trip to the store and it tastes better too!

You layer everything up and pop it in the fridge overnight. The graham crackers will soften and the flavors will meld together to create a gorgeous and delicious No Bake Layered Lemon Pie that is perfect for spring. Serve the slices topped with fresh berries and a little more lemon curd and you have a simple and amazing dessert for just about any occasion – including an ultra-gorgeous day during the dreary month of March.

No Bake Layered Lemon Pie

Yield: 16 servings

Prep Time: 15 minutes

Total Time: 8 hours, 15 minutes


  • 2 3.4-ounce packages instant Jell-o Lemon Pudding Mix, dry
  • 3 1/2 cups whole milk
  • 2 8-ounce containers frozen whipped topping, thawed (Cool Whip or Truwhip), divided use
  • 1 14-ounce package graham crackers
  • 1 1/2 cups microwave lemon curd
  • fresh berries


  1. In a large bowl with an electric mixer, beat together the pudding mixes and milk until thickened, about 3 minutes.
  2. Using a rubber spatula, fold in 12 ounces of the whipped topping until incorporated and no streaks remain.
  3. Arrange a single layer of graham crackers in the bottom of a 9 x 13 inch baking pan. Evenly spread half of the pudding mixture over the crackers, followed by a layer of 1/2 the lemon curd.
  4. Repeat layers.
  5. Top with a final layer of graham crackers, then a layer of the remaining whipped topping.
  6. Cover, and refrigerate for at least 8 hours before serving.
  7. Top with fresh berries just before serving.

No Bake Layered Lemon Pie couldn't be easier. A great dessert for a family gathering.

20 Responses to “No Bake Layered Lemon Pie”

  1. So gorgeous and sounds so refreshing! Perfect spring dessert!


    • Jamie — March 8, 2016 at 12:01 pm

      Thank you, Mary Ann. Hopefully we can say spring has finally arrived!

  2. Linda — March 8, 2016 at 11:25 am

    This looks delicious, and I have a tree full of Meyer lemons! Thank you !!!


    • Jamie — March 8, 2016 at 12:01 pm

      Hi, Linda! I hope you enjoy it–I wish I had a tree full of Meyer lemons!

  3. Adrienne — March 8, 2016 at 1:32 pm

    Can we use real whipped cream instead of the frozen whipped topping?


    • Jamie — March 9, 2016 at 12:27 pm

      Hi, Adrienne! I think you could probably use real whipped cream. The frozen whipped topping is sturdy and holds up well. Let me know how it goes!

  4. Sorry you and Elle were sick, we’ve had our share this winter too. No fun, but at least you had a personal chef on hand. Gorgeous layered dessert. I seriously just made a double batch of lemon curd this afternoon! Yay.


    • Jamie — March 9, 2016 at 12:25 pm

      Thank you, Allie! We’re doing much better. I hope you enjoy the pie!

  5. Laura @ My Friend's Bakery — March 8, 2016 at 8:11 pm

    I was wondering what I was going to make for Easter brunch this year…now I know!! 


    • Jamie — March 9, 2016 at 12:25 pm

      Hi, Laura! This would be perfect for brunch. I hope you enjoy it!

  6. SO MUCH YES! This looks divine!


    • Jamie — March 9, 2016 at 12:24 pm

      Thank you, Becky! Take care!

  7. Marie Booze — March 8, 2016 at 8:52 pm

    Looks yummy. I have some lovely lime curd, I think this will be nice for st.paddy’s day fest. Thanks, Marie from Canada


    • Jamie — March 9, 2016 at 12:24 pm

      That sounds wonderful, Marie! Let me know how it turns out!

  8. Tori — March 9, 2016 at 3:30 am

    Yummmmm! This is so up my alley!


    • Jamie — March 9, 2016 at 12:23 pm

      Thank you, Tori! I hope you like it!

  9. Lorraine — March 12, 2016 at 11:53 am

    This sounds great, do you know what the equivalent of graham crackers would be in the UK?


    • Jamie — March 16, 2016 at 10:44 am

      Hi, Lorraine! A lot of people use digestive biscuits in the place of graham crackers. Shortbread would probably work, too. Let me know if you have any other questions!

  10. Mindy — August 11, 2016 at 2:05 pm

    This looks beautiful, refreshing because it’s lemon…and MUST be healthy because it’s got FRUIT on it…RIGHT??? LOL! 


    • Jamie — August 14, 2016 at 1:30 pm

      The lemon makes it ultra healthy, Mindy! ;) I hope you like it!

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