Crustless Lemon Cream Pie


Crustless Lemon Cream Pie

EDR Crustless Lemon Cream Pie
1 slice
3 Hr

This isn't your ordinary fruit pie. No way! With the taste of tried-and-true lemon meringue pie, this Crustless Lemon Cream Pie is much simpler to make, and sure to work every time. That's why it's one of our favorite easy low-carb dessert recipes!

What You'll Need

  • 2 packages (4-serving-size) sugar-free lemon gelatin
  • 2 cups boiling water
  • 1 cup ice cubes
  • 2 cups frozen light whipped topping*, thawed

What to Do

  1. In a large bowl, dissolve gelatin in boiling water; add ice cubes and stir until melted.
  2. Add whipped topping; fold together gently. Pour into a 9-inch deep-dish pie plate. The whipped topping will naturally separate from the gelatin once poured into the pie plate, creating a top layer.
  3. Cover, and chill at least 3 hours, or until set.


  • *To make this a gluten-free recipe, use gluten-free whipped topping.

  • Wow, this crustless pie is less than 100 calories! Click here for even more healthy desserts under 100 calories! 
  • Wanna check out another fruity dessert? Try our Easy Peach Cake for a tasty treat!


Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 30
  • Calories from Fat 15
  • Total Fat 1.6g 3 %
  • Saturated Fat 1.4g 7 %
  • Trans Fat 0.0g 0 %
  • Protein 0.6g 1 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.3mg 0 %
  • Sodium 21mg 1 %
  • Total Carbohydrates 3.0g 1 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 3.0g 0 %

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Going to try with LIME sugar-free Jello. Hopefully this will be my new favorite dessert. I love LIME and not too many quick and easy diabetic and low carb desserts.

Very disappointed that it uses processed ingredients and not real lemons etc. I personally wouldn't even attempt the recipe as I would have to leave home and try and source the ingredients, which would not be easy especially when I have lemons laid on here. Sorry to be so negative. New member and bitterly disappointed if this is what to expect with the recipes. Real food please!!

I just tried this for the first time, and I really like it. I went with black cherry because the store I was shopping at didnt have lemon at the moment, but you can substitute whatever flavor you like. I definitely recommend it. Low on sugar, low on calories, tasty, and so simple to make.

Oh what a lovely find. I can use this recipe when my sweet tooth is driving me crazy without blowing my diet. I never thought to make the pie without the crust to keep it lighter and healthier. What a great idea. I think that this would be wonderful with chocolate and butterscotch sugar-free pudding mixes as well. Have you tried anything besides the lemon with this recipe?

Hi there! Since this recipe is made with lemon gelatin rather than lemon pudding, other puddings will not work well in this recipe.

In regards to the question posted by Evsav... "How do you thaw whipped topping? How long does it take?" As stated on the back of a Cool Whip container, it takes 4 hours, but be sure to thaw the frozen Cool Whip in your refrigerator. (Years ago the containers use to state it took 6 hours to thaw Cool Whip, and that's exactly what I go by.)

How do you THAW whipped topping? How long does it take?

Hello! Whipped topping should be thawed in the refrigerator and usually takes 1 3 hours depending on the size of the container.

Can this be done with whipped cream?

Hello Jay, The Test Kitchen has not tried with real whipped cream due to the extra calories in heavy cream. And while real whipped cream will taste good in the recipe, it probably wont separate in layers like in the photo.

I made this last night, but instead of pouring the mixture into a pie plate, I used wine glasses. What a beautiful presentation!! Today I made this again using different jello flavors. The display of colors in the wine glasses make a beautiful dessert table for Easter. Everyone loves jello...this makes it better!!

The fancy part of the topping is just a little additional frosting piped on with a sprinkling of lemon zest.

Like magic cakes where the mixtures separate to form cake, cream and these! This is wonderful, as so low in carbs. Thanks! Going to market today and getting the easy can this get!

What the heck, Test Kitchen? Some information is missing from this recipe. First you say to add the topping mixture to the lemon mixture, yet the picture clearly shows whipped topping on top. Please clarify. Thanks.

The whipped topping will separate from the gelatin to create a top layer. Just be sure to gently fold it together.

Read the directions carefully, tells you the whipped topping will rise to the top!

even the kids like it

To the cook who had trouble with the meringue check your altitude of your area. I know when I make certain recipes, especially cakes or pies, I have to adjust time and temperature as well as mixing times, to get the recipe to come out right. Sandi S.

I just made this today. It is terrific! Mine did separate correctly, just not into those beautiful peaks suggested by the picture. :) I am thrilled with the recipe!

That's great news! Thanks for sharing. We are always happy to hear when readers love our recipes.

Our Test Kitchen Director confirmed that the recipe is correct and it should come out looking exactly as it does in the photo. She would suggest not to over-mix the whipped topping and fold together gently until just combined.

I don't know what I did wrong, but it did not turn out like the picture. It did not separate. It was all together and it looked like lemon whipped yogart. I would do this again unless I can figure out what I did wrong.


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