Frozen Lemon Pie

Frozen lemon pie

Frozen Lemon Pie

Here’s a variation on the classic lemon pie that’s perfect for hot weather. In fact, it’s a Southern tradition. Made with a graham cracker crust and fresh lemon juice and zest, it’s sure to become a favorite.
Course Dessert



  • 2 cups finely crushed graham cracker crumbs
  • 1/3 cup golden sugar
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter melted


  • 3 large eggs separated
  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar
  • 2 teaspoons grated lemon zest
  • 3/4 cup fresh lemon juice
  • 1 cup heavy whipping cream


For the crust:

  • Preheat the oven to 350 degrees F.
  • Stir the graham cracker crumbs, sugar, and salt together in a bowl to blend.
  • Add the melted butter, and stir together quickly.
  • Spoon into a 9-inch pie pan, and press evenly against the bottom and sides.
  • Bake in the oven for 10 to 12 minutes.
  • Allow it to cool completely at room temperature. You can even make it a day ahead.


  • Beat the egg whites until they are foamy. Add the cream of tartar and blend together.
  • Add the sugar, and continue to beat until the mixture is stiff, and peaks form when you take out the whisk (or beater if you are using a mixer).
  • Now fold in the lemon juice and zest.
  • In a second bowl, beat the egg yolks until they are thick and lemon colored.
  • Slowly fold the yolks into the egg white mixture.
  • Beat the cream in a clean bowl until stiff peaks form.
  • Fold the whipped cream gently into the lemon/egg mixture.
  • Pour the mixture into the crust. Cover with plastic wrap and freeze overnight at least before serving.
  • Top with fresh berries, lemon zest curls, or coconut.
Keyword Lemons
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