No-Bake Pie
Refreshing, summery, with a vibrant lemon aroma and flavor! This no-bake pie is perfect for sweet tooths on hot days when turning on the oven is a no-go. The cookie crust takes just minutes to make, and the lemon curd perfectly complements the sweetness. And what an aroma it fills the house with!
Updated : 05 August, 2025
Easy
More than 1 hour.
Ingredients
Base
300 grams
Cookies
150 grams
Butter
Curd
300 grams
Sugar
100 grams
Butter
6
Lemon
6
Eggs
1 tablespoon
Potato starch
1 tablespoon
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any sugar or sponge cookies. I used chocolate ones, but plain light cookies work just fine. Use high-quality butter with a pleasant aroma.
Step 2
Break the cookies into pieces and blend them into fine crumbs using a food processor or blender.
Step 3
Melt the butter over low heat and let it cool to room temperature.
Step 4
Pour the melted butter into the cookie crumbs and mix until the mixture becomes moist and crumbly.
Step 5
Pour the mixture into a springform pan or pastry ring (⌀ 20-22 cm / ~8-9 inches). Depending on the diameter, the pie will be taller or shorter. First, press the mixture to form the sides (2-4 cm high / ~1-1.5 in), then use the rest for the base. Chill in the refrigerator.
Step 6
Now prepare the lemon curd. If your lemons are large, use 4-5. Adjust the sugar to taste.
Step 7
Dissolve the starch in cold water. Add more starch if you prefer a thicker cream.
Step 8
Wash the lemons thoroughly, scrub them with a brush, and dry them. Grate off the yellow zest (avoid the bitter white layer).
Step 9
Cut the peeled lemons in half and squeeze out the juice.
Step 10
In a bowl, mix the sugar, lemon juice, and zest. Let the mixture sit for 15 minutes to extract the aroma from the zest.
Step 11
In a saucepan, crack in the eggs and lightly beat them with a whisk until combined. Strain the lemon-sugar mixture through a sieve into the eggs, removing the zest.
Step 12
Mix and heat the egg-lemon mixture over medium heat. Add butter and stir constantly until it boils and thickens. Keep stirring to avoid burning.
Step 13
While stirring, pour in the dissolved starch. Continue cooking until thick. Optionally, dissolve 1 tsp gelatin in a bit of water and add it to make the cream firmer and sliceable. Remove from heat and let it cool slightly.
Step 14
Pour the lemon curd over the cookie crust. Let the pie cool at room temperature, then refrigerate overnight.
Step 15
Before serving, remove the ring. Slice and enjoy!