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Frosty Lemon Pie

 Frosty Lemon Pie
Meet the Cook: This pie is a nice light and refreshing finish to a summer picnic or patio supper. I like that it can be made ahead. Married for 35 years, I've always enjoyed cooking. We have two grown sons and three small granddaughters. -Judith Wilke, Dousman, Wisconsin
8 ServingsPrep: 30 min. + freezing


  • 3/4 cup sugar
  • 1/3 cup lemon juice
  • 1/4 cup butter, cubed
  • Dash salt
  • 3 eggs, lightly beaten
  • 2 pints vanilla ice cream, softened, divided
  • 1 graham cracker crust (9 inches)
  • Whipped topping, fresh mint and lemon peel, optional


  • In a small saucepan, combine the sugar, lemon juice, butter and salt;
  • cook and stir over medium heat until sugar is dissolved and the
  • butter is melted. Whisk a small amount of sugar mixture into eggs;
  • return all to the pan. Cook and stir over medium heat until mixture
  • reaches 160° or is thick enough to coat the back of a metal
  • spoon. Refrigerate until completely cooled.
  • Spread half of ice cream into the crust; freeze for 1 hour or until
  • firm. Cover with half of the lemon mixture; freeze for 1 hour or
  • until firm. Repeat layers. Cover and freeze for several hours or
  • overnight.
  • Remove from the freezer 10 minutes before serving. Garnish with
  • whipped topping, mint and lemon peel if desired. Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 391 calories,

2 of 2

Frosty Lemon Pie (continued)

Nutritional Facts: 20 g fat (10 g saturated fat), 124 mg cholesterol, 274 mg sodium, 49 g carbohydrate, trace fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.