Lemon Ice Cream Pie
A refreshing lemon ice cream pie with a tangy citrus flavor, creamy filling, and crunchy vanilla wafer crust, perfect for summer gatherings or citrus lovers.
Ingredients
Instructions
- Combine egg yolks, lemon juice, lemon rind, salt, and sugar in a double boiler and cook until creamy.
- Let the custard cool completely.
- Crush vanilla wafers to make 3/4 cup of crumbs.
- Beat egg whites until stiff peaks form.
- Fold the cooled custard into the beaten egg whites.
- Whip the whipping cream until soft peaks form and fold into the mixture.
- Pour the filling into the vanilla wafer crust and refrigerate until set.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the custard. If you prefer a sweeter pie, you can increase the sugar slightly. Use fresh lemon juice for the best flavor, and consider substituting with a gluten-free cookie for the crust if needed. This pie can also be made with lime juice for a different twist.
Serving Suggestions
Serve this refreshing Lemon Ice Cream Pie with a dollop of whipped cream or a sprinkle of lemon zest on top for added flavor. It pairs beautifully with Irresistible Brownies for a delightful dessert spread. Consider serving alongside fresh berries or a light salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The pie is best enjoyed chilled, so there's no need to reheat it. If the crust becomes soggy, you can place it in the freezer for a short time before serving to regain some firmness.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Ice Cream Pie contains roughly 241 calories, with 15g protein, 15g carbohydrates, and 14g fat. It is an excellent source of protein (29% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1023mg per serving (44% of the Daily Value).
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
Can I make this pie in advance?
Yes, this Lemon Ice Cream Pie can be made a day ahead. Just ensure it is well covered and refrigerated. This allows the flavors to meld beautifully, enhancing the overall taste. Just be sure to allow it to sit at room temperature for about 10-15 minutes before slicing for easier serving.
What can I use instead of vanilla wafers for the crust?
If you don't have vanilla wafers, you can substitute with graham cracker crumbs or even crushed shortbread cookies for a similar flavor. Just be sure to adjust the sugar in the crust if your substitute is already sweetened.
How can I tell when the custard is done cooking?
The custard is ready when it thickens enough to coat the back of a spoon. Stir continuously to prevent it from curdling, and use a thermometer to check if it reaches about 160°F for food safety. It should look creamy and smooth when done.
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).