This frozen lemon pie is the perfect refreshing dessert for the spring and summer seasons. It’s light, tangy, and creamy with a buttery cookie crust and a luscious lemon filling. Topped with a delicate meringue, this pie is ideal for sunny afternoons or special gatherings. The best part? It’s simple to make and can be prepared ahead of time, making it a convenient yet impressive dessert. Whether you enjoy it as a frozen treat straight from the freezer or let it soften slightly for a creamier texture, this frozen lemon pie will be a hit with everyone!
Why You’ll Love This Recipe
You’ll love this recipe because it’s a refreshing twist on the classic lemon pie. The combination of creamy filling and the zesty lemon juice creates a perfect balance of flavors that’s light and satisfying. The buttery cookie crust adds just the right amount of crunch, while the fluffy meringue topping gives it an elegant finish. This pie is ideal for those hot days when you want a cold, sweet treat without too much effort. Since it can be stored in the freezer for up to 3 months, it’s a great make-ahead dessert for any occasion, and you can enjoy it whenever the craving strikes.
The Perfect Occasion
This frozen lemon pie is perfect for spring and summer parties, barbecues, and family gatherings. It’s also an excellent dessert to serve after a light meal, as the tart lemon flavor helps to cleanse the palate. Since it’s stored in the freezer, it’s great to have on hand for unexpected guests or whenever you want a cool and refreshing treat. The meringue topping gives it a more sophisticated touch, making it suitable for more formal occasions as well. Whether you’re hosting a gathering or simply enjoying a sunny afternoon, this pie is a delightful way to celebrate warmer weather.
Decoration Tips
To enhance the presentation of your frozen lemon pie, use a piping bag to add swirls of meringue on top, creating a beautiful, professional finish. You can toast the meringue slightly using a kitchen torch for added flavor and a golden, caramelized look. If you want to make it extra festive, consider adding a sprinkle of lemon zest on top of the meringue or a few thin lemon slices for garnish. You can also drizzle a bit of lemon syrup or even a dash of powdered sugar to give it an elegant and fresh appearance.
Ingredients for a 21 cm (8-inch) Pan:
For the Cookie Crust:
- 280g butter cookies
- 140g melted butter
For the Filling:
- 350g heavy cream (refrigerate for 8 hours before use)
- 400g (1 can) sweetened condensed milk
- 150g freshly squeezed lemon juice (strained)
For the Meringue:
- Swiss or Italian meringue made with 3 egg whites (whisked with sugar over a water bath for Swiss meringue or cooked sugar syrup for Italian meringue)
Instructions:
- Prepare the Pan: Line a 21 to 23 cm (8 to 9-inch) springform pan with parchment paper along the sides and lightly grease the bottom with non-stick spray.
- Make the Crust: Crush the butter cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with the melted butter until well combined.
- Form the Base: Press the cookie mixture into the bottom of the pan, using the back of a spoon or a flat glass to smooth and compress it. Set aside.
- Prepare the Filling: In a large bowl, whip the cold heavy cream until it reaches soft peaks. The consistency should be creamy but not fully whipped like chantilly.
- Add Condensed Milk: Gently fold the sweetened condensed milk into the whipped cream, using a spatula to combine without deflating the mixture.
- Add Lemon Juice: Gradually add the lemon juice, folding it in gently until fully incorporated.
- Assemble the Pie: Pour the lemon filling over the prepared cookie crust, smoothing the top with a spatula. Gently tap the pan on the counter to remove any air bubbles.
- Freeze: Freeze the pie for at least 3 hours, or until completely set.
- Prepare the Meringue: While the pie is freezing, prepare the meringue. Follow a Swiss or Italian meringue recipe using 3 egg whites. You can find detailed instructions for making meringue in the corresponding recipes for Swiss or Italian meringue.
- Decorate and Serve: Once the pie has set, remove it from the freezer and carefully remove the springform pan and parchment paper. Decorate the top with the freshly made meringue. Use a piping bag to create swirls or peaks for a professional look. For added flavor, lightly toast the meringue with a kitchen torch.
- Serve: To slice, use a warm knife to ensure clean cuts. Serve immediately, or allow the pie to soften at room temperature for about 15 minutes before serving.
Storage:
- In the Freezer: The pie can be stored in the freezer for up to 3 months. Slice and leave at room temperature for 15 minutes before enjoying.
- In the Fridge: Store in the refrigerator for up to 5 days.
Enjoy!
