Frozen Lemon Cream Pie

Total Time:
2 hr 50 min
5 min
2 hr 30 min
15 min

8 servings

  • Crust:
  • 2 cups finely crushed graham cracker crumbs
  • 1/3 cup sugar
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, melted
  • Filling:
  • One 14-ounce can sweetened condensed milk
  • 2 tablespoons grated lemon zest
  • 3/4 cup fresh lemon juice
  • 1/3 cup sugar
  • 4 pasteurized extra-large egg yolks
  • Whipped cream, for serving
  • Candied lemon peel, for serving
Watch how to make this recipe.
  • Special equipment: a 9-inch tart pan

  • For the crust: Preheat the oven to 350 degrees F.

  • In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.

  • For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.

  • Top with whipped cream and garnish with candied lemon peel.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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