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
  • 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.

  • Check more articles in our categories Recipes & News and Tips and Tricks.
  • This Article is produced by foodmorning.fr Staff which is a team of expert writers and editors led by Serena Robert trusted by millions of readers worldwide.
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