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Are you looking for a deliciously light and zesty no-bake dessert that packs a punch of flavor? This easy, multi-layered No-Bake Lemon Lasagna Dessert is the perfect balance of sweet and tart and is sure to be a crowd pleaser.

If you love no bake lemon recipes, you’ll love these Lemon Layered Pudding Cheesecake Bars, this Lemon Coconut Cream Cheese Dessert and this 4 Ingredient No Bake Lemon Pie!

What is No-Bake Lemon Lasagna Dessert?

This luscious lemon dessert is easily assembled with layers of a buttery graham cracker crust, a tart lemon pudding, a fluffy whipped lemon cream layer, and a topping of fluffy sweetened whipped cream!

It’s the perfect easy-to-make no bake treat to serve at your summer picnics, Fourth of July BBQs, or as a light and refreshing dessert to bring to your next family gathering.

More lasagna desserts you won’t be able to resist is this 4 Ingredient Oreo Lasagna Dessert, Blueberry Cream Cheesecake Lasagna, this Chocolate Lasagna Layered Dessert, this No Bake Strawberry Cheesecake Lasagna Dessert, this Chocolate Chip Cookie Lasagna Dessert and this Pumpkin Lasagna Dessert!

Why We Love This Easy No-Bake Lemon Lasagna Dessert

Easy to prepare in 15 minutes! Make it in a pie pan or a baking dish!
Even if you’re a novice cook, you’ll be able to make this pie easily with easy ingredients!
It’s no bake! So no turning on the oven. (Unless you prefer to pre-bake your graham cracker crust for a crisp crust @ 350 F degrees for 10 minutes.)
Guaranteed to satisfy your sweet tooth!
Brings together the perfect combination of ingredients to make an airy, creamy, and zesty lemon pie dessert that is packed with flavor.
With just a few simple steps and ingredients, you can create an unforgettable dessert that is sure to impress. Get ready to learn how to make this luscious no-bake lemon pie that will be a hit at any dinner gathering!

Ingredients You Need for Lemon Lasagna

unsalted or salted butter
graham cracker crumbs
granulated sugar
2 3.4-ounce packages instant lemon pudding mix, can also use 2 cans of prepared lemon pudding, like Lucky Leaf brand-omit milk if using prepared lemon pudding for a shortcut)
whole milk or 2% milk
lemon zest
12 ounces Cool Whip or 4 ½ cups freshly whipped cream
Optional: additional lemon zest on top

How to Make Easy No-Bake Lemon Lasagna Dessert

Melt butter in microwave, set aside.
Process your graham crackers in a food processor (or place them in a large ziploc bag and use a rolling pin to crush them) until you have fine, sandy crumbs.
Add the graham cracker crumbs and sugar directly into the graham crackers and toss the ingredients together until all of the crumbs are moistened and the mixture is well-combined.
Press the graham cracker mixture evenly across the bottom of an 8×8, 9×9 baking dish or a 9″ pie pan and place it in the fridge or freezer to firm up while preparing the pudding.
In a mixing bowl, whisk together the contents of the lemon pudding packages, milk, and lemon zest. Continue whisking until the pudding thickens.
Measure out 1 1/2 cups of prepared lemon pudding and spread it evenly over the chilled graham cracker crust.
Next, measure out 1 ½ cups of whipped cream and fold into the remaining lemon pudding in the mixing bowl. Spread this layer of whipped lemon cream topping evenly over the pudding layer.
Gently spread out the remaining whipped topping onto the lemon cream layer. Be careful not to mix into the layers below.
Chill the lemon pie in the refrigerator or freezer until set. Top with lemon zest and serve.

Substitutions, Tips & Shortcuts

Use a pre-made graham cracker crust instead of making a graham cracker crust from scratch for an easy crust shortcut.
Use pre-made lemon pudding in cans, like Lucky Leaf (or pudding of choice) instead of making the instant pudding with milk. Make sure not to add more milk, so the pudding sets up and isn’t runny.
If making instant pudding, using almond milk instead of milk is kind of tricky. Use less milk or add more pudding mix to make sure your pudding isn’t runny, or the dessert won’t set up.
Use 12 oz. Cool Whip instead of making fresh whipped cream (2 1/4 cups of whipping cream + 2-4 tablespoons powdered sugar). Can also use Dream Whip as an easy substitute for Cool Whip! You’ll need 4 1/2 cups total whatever you use!
Make sure you chill the dessert before serving at least an hour, overnight is ideal! Perfect for serving the next day!

How to Store Lemon Pie

Fridge: Store leftover no-bake lemon pie sealed or covered with saran wrap for up to 3 days.

Freezing Lemon Pie

Freezer: Freeze in an airtight container and store for up to three months. Enjoy a slice of frozen pie, serving it right from the freezer for a lemony frozen delight!

Make and prep this quick recipe a day ahead of time so you have it ready for your special event or after dinner dessert! Try this delicious no-bake lemon lasagna dessert and leave a comment below to let us know how you like it!

More Luscious Dessert Ideas!

Easy No-Bake Lemon Pie Dessert

Kim Lange

Are you looking for a deliciously light and zesty no-bake dessert that packs a punch of flavor? This easy, 4-layered No-Bake Lemon Pie Dessert is the perfect balance of sweet and tart and is sure to be a crowd pleaser.

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Prep Time 15

Refrigerator 1

Course Dessert

Servings Servings

Calories

Ingredients

Easy No-Bake Lemon Pie Dessert

Graham Cracker Crust

½ cup unsalted or salted butter melted
1¾ cup graham cracker crumbs
2 tablespoons granulated sugar

Lemon Layers & Whipped Cream Layer

2 3.4- ounce packages instant lemon pudding mix can also use substitute with 2 cans of prepared lemon pudding, like Lucky Leaf-omit milk if using prepared lemon pudding
2 cups whole milk or 2% milk see notes for almond milk
1 teaspoon lemon zest
12 ounces Cool Whip or 4 ½ cups freshly whipped cream
Optional: additional lemon zest on top

US Customary - Metric

Instructions

Easy No-Bake Lemon Pie Dessert

Graham Cracker Crust

Melt butter in microwave, set aside.
Process your graham crackers in a food processor (or place them in a large ziploc bag and use a rolling pin to crush them) until you have fine, sandy crumbs.
Add the graham cracker crumbs and sugar directly into the graham crackers and toss the ingredients together until all of the crumbs are moistened and the mixture is well-combined.
Press the graham cracker mixture evenly across the bottom of the baking dish and place it in the fridge or freezer to firm up while preparing the pudding.

Lemon Layers & Whipped Cream Layer

In a mixing bowl, whisk together the contents of the lemon pudding packages, milk, and lemon zest. Continue whisking until the pudding thickens.
Measure out 1 1/2 cups of prepared lemon pudding and spread it evenly over the chilled graham cracker crust.
Next, measure out 1 ½ cups of whipped cream and fold into the remaining lemon pudding in the mixing bowl. Spread this layer of whipped lemon cream topping evenly over the pudding layer.
Gently spread out the remaining whipped topping onto the lemon cream layer. Be careful not to mix into the layers below.
Chill the lemon pie in the refrigerator or freezer until set about an hour or so or chill overnight. Top with lemon zest and serve.

Notes

Substitutions, Tips & Shortcuts

Use a pre-made graham cracker crust instead of making a graham cracker crust from scratch for an easy crust shortcut.
Use pre-made lemon pudding in cans, like Lucky Leaf (or pudding of choice) instead of making the instant pudding with milk. Make sure not to add more milk, so the pudding sets up and isn't runny.
If making instant pudding, using almond milk instead of milk is kind of tricky. Use less milk or add more pudding mix to make sure your pudding isn't runny, or the dessert won't set up.
Use 12 oz. Cool Whip instead of making fresh whipped cream (2 1/4 cups of whipping cream + 2-4 tablespoons powdered sugar). Can also use Dream Whip as an easy substitute for Cool Whip! You'll need 4 1/2 cups total whatever you use!
Make sure you chill the dessert before serving at least an hour, overnight is ideal! Perfect for serving the next day!