Frozen Lemon Cream Pie Recipe

Frozen Lemon Cream Pie

This is a refreshing dessert on a hot summer day. It’s a simple classic recipe (with a few possible short-cuts), and there’s only 30 minutes of oven baking. Make it in the morning and freeze all day. I use a spring-form pan, but you can use a pie pan — either way is cool and delicious.

Preheat oven to 3oo degrees for a dark pan or 325 degrees for a light pan.

Graham cracker crust (or use a prepared graham cracker pie crust)

• Graham Crackers  - 1 1/2 cups, crumbed (about 13-14 full cracker sheets; I used a processor to crumb them)
• Sugar - 3 Tblsp.
• Butter - 3 Tblsp., melted

1. Combine graham cracker crumbs and sugar in a medium bowl and blend well with a fork.
2. Add melted butter and blend until thoroughly mixed.
3. Pour into a spring-form pan and press down firmly on the bottom (do not go up the sides).
4. Lightly spray or rub oil onto the sides of the pan from the crust up.
5. You could use a regular pie pan, in which case you should press crumbs on the bottom and the sides.

Filling

• Egg Yolks - 3
• Sweetened Condensed Milk - 1 (14-oz.) can
• Lemon Juice - 1/2 cup (about 3 large lemons squeezed)

1. Beat all ingredients for 2 minutes on medium speed.
2. Pour on top of the crust.
3. Bake for about 30 minutes, until set and edges are slightly brown.
4. Remove and cool completely.

Whipped Cream (or use prepared)

• 1 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla

1. Chill a deep bowl, the cream and beater (or whisk) in the freezer for 15 minutes.
2. Whip cream on medium speed until it is just getting stiff (no longer a liquid). This takes about 2 minutes, more or less depending on conditions. You can also use a hand whisk to do this, but I’ve never been bold enough to try, so I am not sure how long it takes.
3. Add the sugar and vanilla. Whip on medium until stiff peaks form (1-2 minutes). Stop as soon as the stiff peaks form, as butter will form if you beat too long.

Final steps

1. Spread the whipped cream evenly over the completely cooled pie.
2. Place in the freezer, ideally for 2 or more hours.
3. About 15-20 minutes before serving, run a butter knife around the edges and unlock the latch of the springfrom pan. Place the pie (still on the bottom of the pan) on a serving plate.
4. Let thaw at room temperature for 15-20 minutes before serving.
5. Freeze or refrigerate leftovers.

Tags: cake, frozen, lemon, pie, Summer, whipped cream