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Frozen Lemon Cream Pie

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Submitted by dxpgs

Frozen lemon cream pie with a graham cracker crust, fluffy egg whites, and real whipped cream. Just 5 ingredients and no baking needed for this icy, tart-sweet summer dessert.

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

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.

Ingredients

1 1
9-INCH 9-INCH GRAHAM CRACKER PIE CRUST *
3 3
LARGE LARGE EGGS
large, uncracked
½ 118
CUP ML SUGAR
plus 2 tablespoons
¼ 59
CUP ML LEMON JUICE
½ 237
PINT ML HEAVY WHIPPING CREAM
whipped *

Directions

Separate eggs.

Be sure to use only Grade-A uncracked eggs!

In large mixing bowl, beat egg yolks and ½ cup sugar until light; stir in lemon juice.

In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 tablespoons sugar, beating until stiff peaks form.

Fold egg white mixture into lemon juice mixture; fold in half the whipped cream.

Fold in remaining whipped cream.

Spoon into prepared crust.

Freeze at least 3 hours or until firm.

Serve more whipped cream or “Blueberry ‘n’ Spice Sauce".

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 102 22% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 35mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 8%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
 
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