Frozen Lemon Cream Pie

This Frozen Lemon Cream Pie is a refreshing and elegant dessert that balances the sharp zest of fresh lemon with the luxurious smoothness of whipped cream. The base is a buttery graham cracker crust that provides a perfect crunch against the airy, chilled filling. Made with egg yolks for richness and stiffly beaten egg whites for volume, the texture is incredibly light yet satisfying. It&# 226;ÂÂs an ideal treat for summer gatherings, potlucks, or whenever you need a cool, citrusy finish to a meal. Simple to assemble and requiring no baking for the filling, this pie relies on freezing to set, making it a reliable showstopper for any occasion.

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 475.9

Dietary: Gluten-free

Description

This Frozen Lemon Cream Pie is a refreshing and elegant dessert that balances the sharp zest of fresh lemon with the luxurious smoothness of whipped cream. The base is a buttery graham cracker crust that provides a perfect crunch against the airy, chilled filling. Made with egg yolks for richness and stiffly beaten egg whites for volume, the texture is incredibly light yet satisfying. It&# 226;ÂÂs an ideal treat for summer gatherings, potlucks, or whenever you need a cool, citrusy finish to a meal. Simple to assemble and requiring no baking for the filling, this pie relies on freezing to set, making it a reliable showstopper for any occasion.

Ingredients

1 ea 9-inch Graham Cracker Crust
3 ea Large Eggs, separated
1/2 cup Granulated Sugar
2 tablespoons Granulated Sugar
1/4 cup Fresh Lemon Juice
1 cup Heavy Whipping Cream, whipped

Directions

1
Separate the eggs, placing yolks in a large mixing bowl and whites in a separate clean, dry bowl.
2
In the large bowl, beat the egg yolks and 1/2 cup of sugar together until the mixture is pale, thick, and light in texture.
3
Stir the fresh lemon juice into the egg yolk mixture until fully combined.
4
Gradually add the remaining 2 tablespoons of sugar to the egg whites while beating continuously.
5
Continue beating the egg whites until stiff, glossy peaks form.
6
Gently fold one-third of the whipped cream into the lemon-yolk mixture to lighten it.
7
Carefully fold the beaten egg whites into the lemon mixture in two additions, using a gentle folding motion to maintain airiness.
8
Finally, fold in the remaining whipped cream until just combined and no white streaks remain.
9
Spoon the filling into the prepared graham cracker crust and smooth the top.
10
Freeze the pie for at least 3 hours, or until the filling is firm.
11
Remove from freezer and let stand at room temperature for 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 475.9kcal

% Daily Value *
Total Fat 30.8g48%
Saturated Fat 16.0g80%
Cholesterol 357.8mg120%
Sodium 425.3mg18%
Total Carbohydrate 33.6g12%
Dietary Fiber 0.0g0%
Sugars 32.9g
Protein 17.3g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the bowl and beaters for the egg whites are completely clean and grease-free to ensure proper whipping.

For best flavor, use freshly squeezed lemon juice rather than bottled.

The pie can be stored in the freezer for up to 2 weeks. Cover tightly with plastic wrap.

If desired, garnish with additional whipped cream, lemon zest, or fresh berries before serving.

Keywords: lemon pie, frozen dessert, whipped cream, graham cracker crust, citrus dessert, egg white foam, no bake pie, summer dessert, light and airy, chilled pie, lemon curd alternative, easy dessert, party food, tangy sweet, classic american, frozen lemon, cream pie, refreshing treat

Read it online: https://www.chefs-mate.com/recipe/frozen-lemon-cream-pie-2/