Frozen Lemon Pie

Prep Time: 20-30 mins
Total Time: 4-6 hrs or overnight

Cooking method: Oven, Freezer

Cooking temp : 325℉

For the crust: 

• 2 packages of graham crackers, about 16-18 
   
• 1/2 cup organic sugar 
   
• 8 TBS melted butter (I use kerrygold) 

 

For the filling:

• 1 1/2 cups fresh lemon juice 
   
• 2 ( 14 oz cans ) sweetened condensed milk 
   
• 8 large egg yolks 
   
• Zest of 1 large lemon 

 

Whipped cream: 

• 1 pint heavy cream 
   
• 1/4 cup powdered sugar 
   
• 1 tsp vanilla 

1. Preheat the oven to 325°F. 
    
2. In a food processor fitted with a steel blade pulse the 2 packages of graham crackers until they are crumbs.
    
3. Add the 1/2 cup of sugar and 8 TBS of melted butter and pulse until combined.
    
4. Press mixture into a springform pan coming up the sides a little bit. You can use the bottom of a measuring cup to help press it in the bottom. 
    
5. Next combine 1 1/2 cup of fresh lemon juice and 2 cans of sweetened condensed milk and set aside.
    
6. In a bowl of an electric mixer fitted with the whisk attachment whisk the 8 egg yolks and lemon zest for 2-3 minutes. Then pour in the lemon juice and condensed milk mixture and mix everything together until combined. 
    
7. Pour onto the unbaked crust and bake in the oven for 25-30 minutes at 325°F. The center may still be a little loose and that’s ok! Cool until room temperature then place into the freezer for 4-6 hours or overnight. 
    
8. Once set, make the whipped cream by combining the 1/4 cup of powdered sugar, 1 tsp of vanilla and 1 pint of cream in a mixer with whisk attachment. Beat on high until it forms stiff peaks.
    
9. Next, you can pipe the whipped cream on the pie with a piping bag or just spread with a knife and refreeze for another hour or so. 
    
10. I like to pull it out the freezer 5-10 minutes before serving it makes it easier to cut.