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+ servings
A lemon Pie

County Fair Lemon Pie

Serve this irresistible No-Bake County Fair Lemon Pie on special occasions like Mother’s Day or a birthday or anytime you need an easy lemon dessert. This one will be the blue ribbon winner for sure.
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Prep Time: 30 minutes
Cook Time: 0 minutes
Assembly and Chilling: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: best lemon pie recipe, dairy, dessert, easy, ice box, lemon, no-bake, pie, quick
Servings: 8
Calories: 921kcal
Cost: $0.99

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  • 9 or 10-inch pie dish


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    For the Biscotti Crust

    • 2 3/4 cups biscotti, put through food processor to fine crumbs
    • 1/2 cup unsalted butter, melted
    • 1/3 cup light brown sugar

    For the Lemon Custard Filling

    • 1 1/3 cups granulated sugar
    • 1/3 cup cornstarch
    • 1 cup milk
    • 1/2 cup unsalted butter, melted
    • 5 egg yolks, beaten
    • zest and juice of 5 lemons
    • 1 1/2 cups sour cream


    • 1 cup freshly whipped and sweetened cream
    • slices of fresh lemon


    Prepare the Biscotti Crust

    • Pulse the biscotti in a food processor until they are fine crumbs
    • In a large bowl, mix together the biscotti crumbs, 1/2 cup butter and brown sugar. At this step, you may save 1/3 cup of the crust mixture aside if you plan to use them atop the finished pie later on. See my photo.
    • Using a straight-edge measure cup or a drinking glass, press the biscotti mixture into the bottom and up the sides of a 9 1/2 inch pie plate. Set aside.

    Prepare the Lemon Custard Filling

    • In a medium non-stick sauce pan, whisk together sugar and cornstarch.
    • Turn heat on to medium and immediately whisk in milk, eggs, zest, juice and 1/2 cup butter. Using a rubber spatula, stir constantly being sure to 'scrape' the bottom of the sauce pan with each stir so that the liquid custard is not able to idle and scorch.
    • Stir and scrape over medium heat until liquid custard thickens significantly, about 4 to 6 minutes.
    • Once custard is thickened, remove from heat and pour into a medium sized bowl to stop cooking process.
    • Whisk in sour cream and continue to whisk until smooth.
    • Pour lemon custard into prepared biscotti crust and refrigerate. The pie does not need to be covered with plastic wrap.
    • Allow pie to chill at least 1 hour.

    To Garnish and Serve

    • If you have heavy whipping cream and can beat your own fresh whipped cream, do so. This rustic pie is gorgeous with a few stiff dolops of whipped cream and deserves fresh. If you saved aside some of the biscotti crust crumbles, sprinkle atop. I also like to garnish with a couple slices of fresh lemon, then cut into quarters. Sweet candied lemon peels would be an equally beautiful accompaniment.


    Serving: 1servings | Calories: 921kcal | Carbohydrates: 110g | Protein: 12g | Fat: 50g | Saturated Fat: 26g | Cholesterol: 298mg | Sodium: 331mg | Potassium: 137mg | Fiber: 1g | Sugar: 75g | Vitamin A: 1647IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.