Frozen Lemon Pie

Creamy Frozen Lemon Pie combines the taste of freshly squeezed lemonade in a tangy frozen lemon dessert. Dive into an icebox Lemon Meringue Pie with a salty sweet almond crust, creamy citrus center, and billowed high with toasted meringue topping.

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Step 1

In a medium saucepan combine heavy cream with 1 cup sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to low and let simmer for 3 minutes, stirring occasionally. Remove from heat.

Step 2

Add the vanilla extract, lemon zest, lemon juice, and yogurt. Whisk vigorously until well combined and no lumps remain. Alternatively, use a hand mixer on LOW speed to combine.

Step 3

Set aside lemon cream filling to cool to room temperature, about 30 minutes. Once the filling has cooled, pour into prepared pie crust, and freeze until solid, about 6 hours to overnight.

Step 4

Preheat oven to 500°F. In a large bowl beat the egg whites and cream of tartar until frothy.

Step 5

Gradually add the ⅓ cup sugar, a couple tablespoons at a time, beating continuously. Continue to beat until stiff, glossy peaks form.

Step 6

Spread the meringue on top of the frozen pie, sealing all the way to the edges so no filling is exposed. Bake until peaks turn golden brown, about 3 minutes.

Step 7

Either slice and serve immediately or return back to the freezer until ready to serve. If refreezing, let the pie sit out for 20-30 minutes before slicing or refrigerate one hour before slicing. Freeze any leftovers.

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