Loading Video...

Frozen Lemon Cream Pie

  • Level: Easy
  • Total: 3 hr (includes cooling and freezing times)
  • Active: 30 min
  • Yield: 8 servings
Save Recipe

Ingredients

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

Directions

Special equipment:
a 9-inch tart pan
  1. For the crust: Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Top with whipped cream and garnish with candied lemon peel.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Lemon Meringue Pie

Lemon Pecan Slab Pie

Pumpkin Pie Ice Cream Cake

Lemon Cream Meringue Pie

Lemon Cream Meringue Pie

Frozen Lemon Squares

Frozen Lemon Mousse

Lemon Meringue Ice Cream Pie

🤤 More Drool-Worthy Recipes