Go Back

Frozen Lemon Pie

A refreshing and creamy frozen dessert featuring a tart lemon filling and a crunchy graham cracker crust, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup graham cracker crumbs Forms the base of the pie, providing a delightful crunch.
  • 4 tablespoons butter Adds richness and helps bind the crumbs together for the crust.
Filling Ingredients
  • 2 cups full fat yogurt Creamy texture that serves as the primary ingredient in the filling.
  • 1 cup cream Whipped to add a light and fluffy texture to the filling.
  • 1/2 cup granulated sugar Sweetens the filling, balancing the tartness of the lemon.
  • 1/2 cup lemon juice Provides the refreshing citrus flavor essential to the pie.
  • 1 tablespoon lemon zest Intensifies the lemon flavor, adding depth and aroma.
  • 1 packet gelatine Helps stabilize the filling, ensuring the pie holds its shape.
  • 1/4 cup milk Combines with gelatine to create a smooth mixture.
  • 1/4 cup white chocolate Adds a touch of sweetness and richness, perfect for garnishing.
  • 1 cup cream Whipped until thick to top the pie, offering a rich finish.

Method
 

Preparation
  1. Mix the graham cracker crumbs and melted butter until well combined.
  2. Firmly press the mixture into the bottom of an 8-inch springform cake pan and then refrigerate.
  3. In a medium bowl, beat together the yogurt, cream, sugar, lemon zest, and lemon juice until creamy and thickened.
  4. In a small pot, add the milk and sprinkle the gelatine on top; let stand for one minute.
  5. Warm the mixture just until the gelatine dissolves, stirring often; then remove from heat.
  6. Add a heaping tablespoon of the yogurt mixture to the gelatine mixture and stir gently to combine.
  7. Carefully fold the gelatine mixture into the remaining yogurt mixture.
  8. Remove the crust from the fridge and spoon the filling evenly on top.
  9. Cover with plastic wrap and freeze for 3-5 hours or overnight until firm.
  10. Let sit at room temperature for 10-15 minutes before serving, then top with whipped cream and grated white chocolate or lemon zest.

Notes

To ensure your pie has the best texture, whip the cream to just the right thickness—fluffy but not overwhipped. Chilling overnight results in a firmer texture that's easier to slice. Use fresh lemons for best flavor and consider adding a pinch of salt to enhance sweetness.