Frozen Lemon Pie
A refreshing frozen lemon pie featuring tangy lemon custard layered over crumb crust, topped with whipped cream. Perfect for hot days or when craving a cool, citrusy dessert. Its creamy texture and bright flavor make it a delightful treat for family gatherings or casual get-togethers.
Ingredients
Instructions
- Beat the eggs and add sugar and lemon juice and grated lemon rind. Cook in a double boiler until the custard thickens, then let it cool.
- Add sugar to the egg white and beat until stiff peaks form.
- Fold the beaten egg white into the cooled lemon mixture.
- Fold in the whipped cream.
- Layer three-quarters of the crumb mixture in a 1-1/2 quart rectangular baking dish.
- Spread the lemon mixture over the crumb layer.
- Sprinkle the remaining crumbs over the lemon mixture.
- Put the dessert in the freezer and chill thoroughly.
- Cut into squares and serve.
Tips & Substitutions
For a creamier texture, consider using heavy whipping cream instead of regular cream. If you're short on time, pre-made graham cracker crust can replace the crumb mixture. To enhance the lemon flavor, add a touch of lemon extract. Ensure that the egg whites are free of yolk for best results when beating to stiff peaks.
Serving Suggestions
This Frozen Lemon Pie pairs beautifully with a dollop of whipped cream or a scoop of Ice Cream (Maw-Maw'S) for added indulgence. Serve it with fresh berries for a pop of color and flavor. It makes a refreshing dessert after a rich meal or a delightful treat for summer gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the freezer for up to two weeks. To serve, let it sit at room temperature for about 10 minutes to soften slightly before cutting, which will make slicing easier. Avoid refreezing once thawed to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Frozen Lemon Pie contains roughly 87 calories, with 2g protein, 15g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I substitute for eggs in this recipe?
For a vegan option, replace each egg with 1/4 cup of silken tofu blended until smooth or use a commercial egg replacer as per package instructions. Keep in mind that the texture may vary slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).