Ingredients for Frozen Lemon Cream Pie
- 9 Inch Graham Cracker Crust
- Eggs
- ¼ cup granulated sugar
- ¾ cup fresh lemon juice
- Whipping Cream
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How to Make Frozen Lemon Cream Pie
- Prepare the crust: Crush graham crackers into fine crumbs. Combine crumbs with melted butter and sugar. Press mixture into a 9-inch pie plate. Refrigerate for at least 30 minutes.
- Make the lemon filling: In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Whip the cream: In a separate bowl, beat heavy cream until stiff peaks form. Gently fold whipped cream into the lemon mixture.
- Assemble the pie: Pour the lemon mixture into the chilled pie crust. Spread evenly.
- Freeze: Cover the pie and freeze for at least 4 hours, or until solid.
- Serve: Let the pie sit at room temperature for about 10-15 minutes before slicing and serving. Garnish with fresh lemon slices or berries (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
146g
Fat
59g
Carbs
16g
