Frozen Lemon Cream Pie From Fred Goslin

This Frozen Lemon Cream Pie offers a refreshing balance of tart lemon and sweet, airy cream. The filling is made by folding whipped egg whites into a lemon-infused yolk mixture, creating a texture that is lighter than traditional custard but richer than gelatin-based pies. It is set in a crunchy graham cracker crust and frozen until firm, making it an ideal make-ahead dessert for summer gatherings or holiday meals. The bright citrus flavor cuts through the richness of the cream, providing a satisfying finish to any meal.

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 475.9

Dietary: Gluten-free

Description

This Frozen Lemon Cream Pie offers a refreshing balance of tart lemon and sweet, airy cream. The filling is made by folding whipped egg whites into a lemon-infused yolk mixture, creating a texture that is lighter than traditional custard but richer than gelatin-based pies. It is set in a crunchy graham cracker crust and frozen until firm, making it an ideal make-ahead dessert for summer gatherings or holiday meals. The bright citrus flavor cuts through the richness of the cream, providing a satisfying finish to any meal.

Ingredients

1 ea Inch Graham Cracker Crust
1/2 cup Plus 2 T Sugar
1/2 pint (1 C) Whipping Cream,Whipped
3 ea Large Uncracked Eggs.
1/4 cup Lemon Juice

Directions

1
Separate the 3 large eggs, placing yolks in a large mixing bowl and whites in a small mixing bowl.
2
Beat the egg yolks and 1/2 cup of sugar in the large bowl until the mixture is pale and light in texture.
3
Stir the lemon juice into the beaten egg yolk and sugar mixture until well combined.
4
Beat the egg whites in the small bowl until soft peaks form.
5
Gradually add the remaining 2 tablespoons of sugar to the egg whites while beating until stiff peaks form.
6
Gently fold the stiff egg white mixture into the lemon yolk mixture until just incorporated.
7
Fold in half of the whipped cream into the egg and lemon mixture.
8
Fold in the remaining whipped cream until the filling is uniform and airy.
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
Serve slices topped with additional whipped cream if desired.

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

Use Grade A uncracked eggs for best results and food safety. Ensure eggs are fresh for optimal whipping volume.

The crust can be homemade or store-bought. If making from scratch, ensure it is fully set before adding the filling.

For variation, serve with Blueberry 'n' Spice Sauce as suggested in the original recipe.

This pie must be kept frozen. Thaw slightly at room temperature for 10-15 minutes before slicing for cleaner cuts.

Do not substitute the egg whites with meringue powder unless adjusting sugar ratios, as the structure relies on the fresh egg foam.

Keywords: lemon pie, frozen dessert, cream pie, graham cracker, egg whites, whipped cream, no bake, summer dessert, citrus, light filling, make ahead, classic american

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