Frozen Lemon Pie

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.

Prep Time 20

Cook Time 0

Freezing 6

Total Time 6 20

Servings

Author Melissa Erdelac

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

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

*Use 4 egg whites for less meringue, 5 whites if you like a lot of meringue topping.

Alternative Crust Options

Serving Tips

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

Nutrition