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.
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:
Prep time 20 minutes
Cook Time 30 minutes
Chill for 6 hours
Total time 6 hours 50 minutes
Calories 229 kcal
by Lil’ Luna
Graham Cracker Crust
- 1 2/3 cups whole wheat breadcrumbs
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- 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
Preheat oven to 325F and lightly grease a 9-inch pie pan.
In a medium bowl, whisk together whole wheat breadcrumbs, sugar and melted butter.
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.
In a large bowl, whisk together lemon juice and sweetened condensed milk.
In a separate large bowl, beat egg yolks and lemon zest until frothy and light in color.
Then gently mix the sweetened condensed milk and lemon juice.
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.
Let cool at room temperature, then chill in the refrigerator or freezer for at least 6 hours to set.
Serve with fresh cream on top.