Frozen Lemon Cream Pie Recipes

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FROZEN LEMON PIE



Frozen Lemon Pie image

With a graham cracker crust and instant pudding, this pie makes a tangy sweet dessert. For a zestier flavor, I make it with lemon pudding. Adding pink lemonade gives it a pretty color.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 6-8 servings.

Number Of Ingredients 5

1-3/4 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
3/4 cup thawed lemonade concentrate
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add lemonade concentrate; whisk for 30 seconds. Immediately fold in whipped topping. Spoon into crust. Freeze until set, about 25 minutes.

Nutrition Facts : Calories 300 calories, Fat 12g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 318mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 0 fiber), Protein 3g protein.

FROZEN LEMON CREAM PIE



Frozen Lemon Cream Pie image

Make and share this Frozen Lemon Cream Pie recipe from Food.com.

Provided by CoffeeMom

Categories     Pie

Time 3h

Yield 6 serving(s)

Number Of Ingredients 6

1 9-inch graham cracker crust
3 large eggs, Uncracked
1/2 cup sugar
2 tablespoons sugar
1/4 cup lemon juice
1/2 pint whipping cream, Whipped

Steps:

  • Separate Eggs.
  • Be sure to use only Grade A Uncracked Eggs!
  • In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice.
  • In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form.
  • Fold egg white mixture into lemon juice mixture; fold in half the whipped cream.
  • Fold in remaining whipped cream.
  • Spoon into prepared crust.
  • Freeze at least 3 hours or until firm.
  • Serve more whipped cream or Blueberry 'n' Spice Sauce.

4-INGREDIENT FROZEN LEMONADE PIE



4-Ingredient Frozen Lemonade Pie image

This easy-to-make pie is sweet and tart - just like the drink. Don't stop at lemon, though; try any other fruit sorbet for a variation.

Provided by Food Network Kitchen

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 4

1 cup lemon sorbet
3/4 cup sweetened condensed milk
2/3 cup heavy cream
One 9-inch graham cracker pie crust

Steps:

  • Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.
  • Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.

UPSIDE DOWN LEMON CREAM PIE



Upside Down Lemon Cream Pie image

Try this tasty dessert hack using a Fiber One™ 90 calorie lemon bar and a Greek yogurt-lemon pudding topping.

Categories     Dessert

Yield 1

Number Of Ingredients 5

1 Fiber One™ 90 calorie lemon bar
1/3 cup sugar-free, fat-free instant lemon pudding, prepared
1/3 cup plain, nonfat Greek yogurt
1 tablespoon Cool Whip fat-free frozen whipped topping, thawed
1 tablespoon unsweetened shredded coconut

Steps:

  • Top off a lemon bar with Greek yogurt and lemon pudding mixture and stick it in the fridge for 30 minutes. Add a dollop of whipped cream, a lemon wedge and coconut flakes and enjoy!

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

FROZEN LEMON PIE POPS



Frozen Lemon Pie Pops image

Provided by Gina Marie Miraglia Eriquez

Categories     Milk/Cream     Dessert     Freeze/Chill     Kid-Friendly     Quick & Easy     Frozen Dessert     Lemon     Summer     Family Reunion     Party     Lemon Juice     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 16 to 20 (3- to 5-ounce) ice pops

Number Of Ingredients 6

2 (14-ounce) cans sweetened condensed milk
2 tablespoons grated fresh lemon zest (from 2 to 3 medium lemons)
1 cup fresh lemon juice (from 7 medium lemons)
1 cup chilled heavy cream
Special Equipment
16-20 (3- to 5-ounce) ice pop molds; wooden ice pop sticks

Steps:

  • Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed milk mixture.
  • Spoon into ice pop molds, stopping about 1/4 inch from top (filling will expand slightly when frozen). Tap filled molds on counter a couple of times to eliminate any air bubbles.
  • Put cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, about 4-5 hours.
  • To unmold, dip molds in a deep container, such as a pot of room-temperature water, letting water come to within 1/4 inch of top of molds, for 30 seconds. Remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

GRANDMA'S LUSCIOUS LEMON CREAM PIE



Grandma's Luscious Lemon Cream Pie image

This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.

Provided by Marie Clare

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 10

1 cup white sugar
6 tablespoons cornstarch
1 cup milk
6 large egg yolks, lightly beaten
¼ cup salted butter
2 tablespoons grated lemon zest
½ cup fresh lemon juice
1 cup heavy whipping cream
½ cup sour cream
1 (9 inch) baked pie shell

Steps:

  • Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
  • Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  • Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.

Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g

LEMON ICEBOX PIE WITH FROZEN LEMONADE



Lemon Icebox Pie with Frozen Lemonade image

My husband's grandmother used to make a lemon icebox pie similar to this for all of our summer get-togethers. He played around, and came up with a much simpler and quicker version with frozen lemonade.

Provided by Rhonda Brock Fuller

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h5m

Yield 8

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk
3 ½ fluid ounces frozen lemonade concentrate, partially thawed
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) prepared graham cracker crust
1 tablespoon lemon zest, or to taste

Steps:

  • Mix condensed milk and lemonade concentrate together in a bowl. Fold in whipped topping. Pour into the pie crust and refrigerate for 2 hours. Serve garnished with lemon zest.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 59.8 g, Cholesterol 16.7 mg, Fat 16.3 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 233.5 mg, Sugar 48.4 g

CREAMY LEMONADE PIE



Creamy Lemonade Pie image

"This luscious lemon pie looks quite elegant for an Easter dinner, yet it requires little effort," notes Carolyn Griffin of Macon, Georgia. "Guests will never suspect they're eating a quick-and-easy dessert."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 can (5 ounces) evaporated milk
1 package (3.4 ounces) instant lemon pudding mix
2 packages (8 ounces each) cream cheese, softened
3/4 cup thawed lemonade concentrate
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. , Pour into crust. Cover and refrigerate for at least 4 hours or until set.

Nutrition Facts : Calories 319 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 368mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.

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