Lemon Fridge Pie Graham Cracker Crust
Lemon Fridge Pie Graham Cracker Crust
Deliciously creamy and tangy lemon fridge pie is a classic Southern chilled dessert perfect for summer!
Frozen treats like Easy Berry Freezer Cake, Angel Food Ice Cream Cake, and Frozen Strawberry Dessert are some of our summer must-haves! This cool and tangy lemon fridge pie is a warm-weather favorite.
Fridge Pie
You can think of the lemon fridge pie as a cousin to the lime pie. It has a luxuriously creamy texture and a sweet, tangy lemon flavor. The lemon flavor is super refreshing, which makes this pie perfect for summer. The silky smooth texture makes it extra delicious.
This pie is called a freezer pie because after it is baked, it is placed in the refrigerator or freezer to set. It’s actually served cold – perfect for summer. If you keep it in the fridge, the texture will be a little softer, completely creamy and smooth.
If you keep it in the fridge it will be firmer – it’s delicious too. I am a huge fan of both! !
How to Make Lemon Fridge Pie
Crispy. Whisk together whole wheat crumbs, sugar, and melted butter. Then press them into the bottom and sides of a greased 9-inch pie pan. You can also use a 9-inch springform pan if you prefer.
filling. Whisk together sweetened condensed milk and lemon juice. In a separate bowl, whisk together egg yolks and lemon zest until pale. Then add the sweetened condensed milk mixture.
Bake + cool. Pour filling into pie crust and bake at 325F for about 30 minutes. The pie will still have a slight jiggle after it bakes. Then take it out of the oven to cool completely and put it in the fridge or freezer for at least 6 hours.
Serve. Then top with whipped cream and you’ve got a recipe for Dynamite Summer Pies. Creamy, fresh and silky smooth.
Tips, Changes + Stored Information
Use freshly squeezed lemon juice instead of what’s in the bottle for this recipe. I found the lemon juice in the bottle to be too sour. So instead of getting a deliciously rich flavor, it turns sour in a bite.
If the pie is too hard to cut, first put a sharp knife in a large glass of hot/warm water, then dry it and cut the pie. (I also like to use this trick for ice cream cakes).
If the pie looks a little too soft Cut in, put it in the fridge to harden. I sometimes find it can be a little tricky to get the first piece out, but I usually just prepare that piece for myself 🙂 When you taste how delicious it is – you definitely don’t have to worry.
saved The pie will keep in the fridge/freezer for about 1 week, so it’s also perfect for company prep.
If you like citrus, be sure to try these other favorites:
Course dessert
American food
Prep time 20 minutes
Cook Time 30 minutes
Chill for 6 hours
Total time 6 hours 50 minutes
8 slices
Calories 229 kcal
by Lil’ Luna
Graham Cracker Crust
- 1 2/3 cups whole wheat breadcrumbs
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, melted
lemon filling
- 2 14-ounce cans sweetened condensed milk
- 1 cup freshly squeezed lemon juice about 4-6 lemons
- 8 large egg yolks
- 1 tablespoon lemon zest
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Preheat oven to 325F and lightly grease a 9-inch pie pan.
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In a medium bowl, whisk together whole wheat breadcrumbs, sugar and melted butter.
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Press into the bottom and sides of the pie pan to form the crust. Then put it in the freezer while you make the filling.
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In a large bowl, whisk together lemon juice and sweetened condensed milk.
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In a separate large bowl, beat egg yolks and lemon zest until frothy and light in color.
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Then gently mix the sweetened condensed milk and lemon juice.
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Pour the mixture into the pie crust and bake for 25-30 minutes, or until the top looks set and there is a slight jiggle in the center.
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Let cool at room temperature, then chill in the refrigerator or freezer for at least 6 hours to set.
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Serve with fresh cream on top.