Creamy Frozen Lemon Pie combines the taste of freshly squeezed lemonade in a tangy frozen lemon dessert. Dive into an icebox Lemon Meringue Pie with a salty sweet almond crust, creamy citrus center, and billowed high with toasted meringue topping.
Looking for more easy lemon dessert recipes? Try my homemade Gluten-free Lemon Bars, Coconut Lemon Cake or Lemon Blueberry Cake.
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Ingredients Needed
Make a no churn, homemade lemon ice cream filling in minutes to fill the salty sweet almond crust. For an even more hands-off, no bake frozen lemon dessert, substitute a graham cracker crust.
- Almond Flour Crust – The salty, nutty flavor compliments this creamy lemon filling perfectly. However, scroll down for alternative pie shell options. If you love baking with almond flour, check out this valuable, free resource!
- Heavy Cream
- Sugar
- Lemons – Zest the lemons first before juicing.
- Greek Yogurt – Adds a tangy creaminess to compliment the fresh lemon flavor. Sour cream or softened cream cheese may also be used.
- Meringue – Scroll down for alternative toppings, such as Cool Whip or homemade whipped cream.
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How To Make Frozen Lemon Pie
- First heat the sugar and cream together on the stovetop to dissolve the sugar.
- Remove the mixture from the heat and add the lemon zest, lemon juice, and greek yogurt. Either whisk by hand until no lumps remain or quickly beat with a hand mixer.
- Pour into baked pie shell and freeze until solid, 6 hours up to overnight.
- For the meringue, beat the egg whites with cream of tartar until frothy. Gradually add sugar until stiff glossy peaks form.
- Spread on top of the frozen lemon filling so no gaps show, all the way to the crust edges. Bake at 500°F until peaks start to turn golden brown.
Can Other Fruits and Flavors Be Added?
Of course! Frozen Lemon Meringue Pie is perfect as is, or add / substitute other flavors to make a key lime version, lemon lime, or frozen fruit lemonade pie.
- Blueberries or Blackberries – Once the filling has been poured in the crust scatter with fresh or frozen berries before freezing.
- Lemon Lime – Use equal parts lemon and lime zest with their juices.
- Key Lime – Substitute key lime zest with key lime juice or use store-bought Nellie & Joe’s Key West Lime Juice. Alternatively, try the best Gluten Free Key Lime Pie recipe!
- Frozen Raspberry or Strawberry Lemonade Pie – Stir in raspberry or strawberry fruit puree or add 1/2 cup jam to the hot sugar / cream mixer. If adding a jam or jelly, reduce the sugar in the filling to 3/4 cup.
Alternative Frozen Pie Toppings
If you are hesitant about making a meringue topping, or don’t want to waste the egg yolks, gluten free angel food cake recipe has plenty of options for freezing or using up egg yolks.
Topping a frozen pie with meringue isn’t your only option, though! Spread on homemade whipped cream, Cool Whip, sprinkle with toasted coconut, or fresh berries.
Other Pie Crust Options
Just like the topping, you aren’t restricted to the almond flour crust. Prepare the homemade, no bake graham cracker crust on this Strawberry Cheesecake recipe or purchase a premade one.
A traditional fully baked pie crust would also work. Make your own, purchase one from the store, or use this recipe for a flaky, gluten free pie crust.
Other great options would be an oatmeal pie crust, chex pie crust, or a pecan crust, all of which are gluten free!
Serving Frozen Pie
For optimal slicing and serving avoid taking the pie from the freezer and immediately serving. Frozen pie needs some time to soften to easily slice and enjoy. For a complete easy step-by-step guide, see this how to cut ice cream cake post!
Before serving, refrigerate the pie for 1 hour or set out at room temp 20-30 minutes. Run a sharp knife under hot water, wipe it dry, and slice through easily. Repeat running the knife through hot water as necessary.
Serve creamy frozen lemon pie as is or with fresh strawberries, blueberries, raspberries, or blackberries.
Tips for Making the Best Frozen Lemon Dessert
- Swap out yogurt with 8 ounce softened cream cheese , 1 cup sour cream, or mixture of ingredients as long as it equals 1 cup.
- Remember to zest the lemons first before juicing.
- For extra lemon flavor swap out vanilla extract for lemon extract.
- If using cream cheese instead of yogurt, make sure it’s cubed and softened, then beat on low speed to make the lemon filling smooth and homogeneous.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Frozen Lemon Pie
Ingredients
- 1 Almond pie crust, baked and cooled, (alternatively, use a graham cracker crust or see recipe notes for more options)
- 2 cups heavy cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest, (zest lemons before juicing)
- ½ cup freshly squeeze lemon juice, about 2-3 lemons
- 1 cup plain greek yogurt
Meringue Topping
- 4-5 large egg whites*, room temperature
- ¼ teaspoon cream of tartar
- ⅓ cup sugar
Equipment
Instructions
Frozen Lemon Pie Filling
- In a medium saucepan combine heavy cream with 1 cup sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to low and let simmer for 3 minutes, stirring occasionally. Remove from heat.2 cups heavy cream, 1 cup sugar
- Add the vanilla extract, lemon zest, lemon juice, and yogurt. Whisk vigorously until well combined and no lumps remain. Alternatively, use a hand mixer on LOW speed to combine.1 teaspoon vanilla extract, 1 tablespoon lemon zest, ½ cup freshly squeeze lemon juice, 1 cup plain greek yogurt
- Set aside lemon cream filling to cool to room temperature, about 30 minutes. Once the filling has cooled, pour into prepared pie crust, and freeze until solid, about 6 hours to overnight.
Meringue Topping
- Preheat oven to 500°F. In a large bowl beat the egg whites and cream of tartar until frothy.4-5 large egg whites*, ¼ teaspoon cream of tartar
- Gradually add the ⅓ cup sugar, a couple tablespoons at a time, beating continuously. Continue to beat until stiff, glossy peaks form.⅓ cup sugar
- Spread the meringue on top of the frozen pie, sealing all the way to the edges so no filling is exposed. Bake until peaks turn golden brown, about 3 minutes.
- Either slice and serve immediately or return back to the freezer until ready to serve. If refreezing, let the pie sit out for 20-30 minutes before slicing or refrigerate one hour before slicing. Freeze any leftovers.
Notes
other pie crust options
- graham cracker crust
- gluten free pie crust
- oatmeal pie crust
- chex pie crust
- pecan crust
Best Tips
- Swap out yogurt with 8 ounce softened cream cheese, 1 cup sour cream, or mixture of ingredients as long as it equals 1 cup.
- If using cream cheese instead of yogurt, make sure it’s softened and cubed, then beat on LOW speed to make the lemon filling smooth and homogeneous.
- Remember to zest the lemons first before juicing.
- For extra lemon flavor swap out vanilla extract for lemon extract.
- Instead of topping with meringue, spread on homemade whipped cream, Cool Whip, sprinkle with toasted coconut, or fresh berries.
More Flavor Options
- Blueberries or Blackberries – Once the filling has been poured in the crust scatter with fresh or frozen berries before freezing.
- Lemon Lime – Use equal parts lemon and lime zest with their juices.
- Key Lime – Substitute key lime zest with key lime juice or use store bought Nellie & Joe’s Key West Lime Juice.
- Frozen Raspberry or Strawberry Lemonade Pie – Stir in raspberry or strawberry fruit puree or add 1/2 cup jam to the hot sugar / cream mixer. If adding a jam or jelly, reduce the sugar in the filling to 3/4 cup.
Serving instructions
For optimal slicing and serving avoid taking the pie from the freezer and immediately serving. It needs some time to soften to easily slice and enjoy. Before serving, refrigerate the pie for 1 hour or set out at room temp 20-30 minutes. Run a sharp knife under hot water, wipe it dry, and slice through easily. Repeat running the knife through hot water as necessary. Serve creamy frozen lemon pie as is or with fresh strawberries, blueberries, raspberries, or blackberries.Adapted from Rachael Ray Magazine
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It was good except the ingredients overflowed from my 9 inch pie crust. Don’t recall where a bigger crust was recommended, but if I ever do this again, 10 to 11 inch pie crust.
Thanks for the note, Yahshitaba! I’m glad you enjoyed it.
Best,
Melissa
I am so.happy to see a meringue with real egg whites and not the powdered meringue with a torch to brown it. That tastes so fake and has a horrible mouth feel. My mother was a pastry baker before she went into the Army in WWII . If you want to try it I will send it…super easy….It has a different first step that is unique. I use it on my lemon meringue pies and awesome baked Alaska too…..
She was a Drill Sargent.