Frozen Lemon Cream Pie Recipes

CREAMY LEMON PIE

Steps:

• Preheat oven to 350°F (177°C).
• Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
• Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
• Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
• Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
• Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

EASY LEMON CREAM PIE

Steps:

• In a bowl, add lemon creme filling (or homemade lemon curd), lemon zest, and lemon juice. Blend until fully incorporated.
• In a large bowl, whip heavy whipping cream to stiff peaks. Do not over whip or it will turn into butter. (If desired, reserve 1/2 cup whipped cream for garnish, add 1/2 Tbs powdered sugar to sweeten).
• Fold lemon mixture into whipped cream.
• Scoop and smooth lemon cream into 9" graham cracker crust.
• If desired, pipe reserved whipped cream on top and add small wedges of lemon as a garnish.
• Enjoy immediately, freeze for later or store in the fridge until ready to serve.

FROZEN LEMON PIE

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add lemonade concentrate; whisk for 30 seconds. Immediately fold in whipped topping. Spoon into crust. Freeze until set, about 25 minutes.

4-INGREDIENT FROZEN LEMONADE PIE

Steps:

• Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.
• Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.

LEMON ICEBOX PIE WITH FROZEN LEMONADE

Steps:

• Mix condensed milk and lemonade concentrate together in a bowl. Fold in whipped topping. Pour into the pie crust and refrigerate for 2 hours. Serve garnished with lemon zest.

FROZEN LEMON CREAM PIE

Steps:

• Separate Eggs.
• Be sure to use only Grade A Uncracked Eggs!
• In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice.
• In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T 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.