Frozen Lemon Cream Pie

Five ingredients. No oven. And a frozen pie that tastes like a cloud of lemon sunshine in a buttery graham cracker crust. This old-school frozen lemon cream pie is the kind of recipe your grandmother kept on a stained index card, and for good reason.

The filling gets its airy texture from stiff-peaked egg whites folded into a bright lemon and sugar base, then layered with real whipped cream. The result is lighter than a traditional lemon meringue pie but richer than a sorbet. It sits somewhere between mousse and ice cream, and it slices beautifully straight from the freezer.

Beat the yolks with sugar until they turn pale and thick. That’s your cue that the sugar has dissolved and the mixture will be smooth, not gritty. For the whites, make sure your bowl and beaters are completely grease-free or they won’t stiffen.

Fold gently. Aggressive stirring will deflate the whites and you’ll lose that pillowy texture. Work in two stages: fold the whites into the lemon mixture first, then fold in the whipped cream in two batches.

Chef Tips

• Use fresh lemon juice, not bottled. The difference in brightness and aroma is huge.
• Freeze for a full 3 hours minimum. If the center still jiggles, give it another hour.
• Let the pie sit at room temperature for 5 minutes before slicing for cleaner cuts.
• This recipe uses raw eggs. Use the freshest Grade-A eggs you can find.

Variations

• Berry topped: Serve with a spoonful of blueberry or raspberry sauce for color and tartness.
• Lime version: Swap lemon juice for lime juice and add a pinch of lime zest for a frozen key lime pie twist.