Ingredients for The Pirate's House Frozen Lemon Pie
- Vanilla Wafers
- Blanched Almond
- Almond Extract
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 4 large eggs
- Sweetened Condensed Milk
- Frozen Lemonade
- Lemon, Zest Of
- 1 cup heavy cream
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How to Make The Pirate's House Frozen Lemon Pie
- Prepare the crust: In a medium bowl, combine almond flour, powdered sugar, and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
- Roll out the chilled dough and fit it into a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork and pre-bake for 15 minutes at 350°F (175°C).
- Make the lemon filling: In a large bowl, whisk together the lemon juice, lemon zest, sugar, cornstarch, and salt. Whisk in the eggs one at a time, then stir in the heavy cream.
- Pour the lemon filling into the pre-baked pie crust.
- Bake for 15-20 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Let the pie cool completely on a wire rack.
- Once completely cool, freeze for at least 4 hours, or preferably overnight, to allow the pie to fully set.
- Before serving, let the pie sit at room temperature for about 15 minutes to soften slightly. Garnish with whipped cream and fresh berries (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
151g
Fat
60g
Carbs
18g
