Frozen Lemonade Pie Recipe

If there’s one dessert that truly embodies the spirit of summer, it’s the Frozen Lemonade Pie. Imagine a creamy, tangy cloud infused with sunshine, nestled in a crisp graham cracker crust and served straight from the freezer—this is pure joy in pie form! Whether you’re hosting a backyard barbecue or cooling off with family, this pie delivers citrusy satisfaction with every forkful. The Frozen Lemonade Pie isn’t just simple to whip up, it’s a crowd-pleaser that feels both nostalgic and totally fresh. Get ready to savor a pie you’ll make on repeat every sunny season!

Ingredients You’ll Need

The beauty of this Frozen Lemonade Pie lies in its short list of ingredients—each one key to nailing the dessert’s irresistible balance of sweet, tart, and creamy. Let’s take a closer look at what you’ll need and why it matters!

• Graham cracker crust (9-inch): Provides buttery crunch and the perfect canvas for all that lemony filling.
• Sweetened condensed milk (14 oz can): Adds sweetness and an ultra-silky texture that sets up beautifully when frozen.
• Lemon juice (1/2 cup, freshly squeezed preferred): Bursts with tangy brightness—fresh juice brings out the best flavor.
• Lemon zest (1 tablespoon): Packs a fragrant citrus punch that makes the flavor pop, so don’t skip it!
• Heavy whipping cream (1 cup): Creates a fluffy, mousse-like body when whipped, making the pie irresistibly light and creamy.
• Powdered sugar (1/4 cup): Sweetens the whipped cream and helps stabilize those soft peaks.
• Lemon slices, for garnish (optional): Dress up each slice with a pretty, vibrant flourish of fresh lemon.

How to Make 

Step 1: Make the Lemon Filling

In a medium bowl, whisk together your sweetened condensed milk, freshly squeezed lemon juice, and lemon zest. As you mix, the filling will thicken a bit and become delightfully fragrant—it should smell like pure summer!

Step 2: Whip the Cream

In a separate, chilled bowl, add the heavy whipping cream and powdered sugar. Using a hand mixer or stand mixer, beat until stiff peaks form—this means the cream holds its shape and doesn’t collapse back into the bowl. The lighter your whipped cream, the airier your Frozen Lemonade Pie will be!

Step 3: Combine the Mixtures

Gently fold the whipped cream into the lemon mixture. Take your time—fold, don’t stir—so you keep as much fluffiness as possible. The two will come together into a zippy, mousse-like filling that’s seriously hard not to taste-test.

Step 4: Pour into the Crust and Freeze

Pour the creamy lemon filling into your prepared graham cracker crust, using a spatula to smooth the top nicely. Cover the pie tightly with plastic wrap to prevent freezer odors from sneaking in, and let it freeze for at least 4 to 6 hours, or until totally firm.

Step 5: Serve and Garnish

When you’re ready to impress, pull your Frozen Lemonade Pie from the freezer and let it warm up at room temperature for 5 to 10 minutes. This softens the texture just enough for perfect slices. For a finishing touch, garnish with lemon slices or a sprinkle of extra zest for a pop of color.

How to Serve 

Garnishes

A few simple toppings make your Frozen Lemonade Pie extra inviting—think thin lemon wheels, extra lemon zest, fresh mint leaves, or a dollop of whipped cream. These not only boost curb appeal, but add refreshing bursts of flavor!

Side Dishes

This pie shines alongside a bowl of fresh summer berries or a fruit salad. For a little crunch, plate it with almond biscotti or crisp butter cookies. Feeling extra? Pair it with a tall glass of iced tea or lemonade for an all-lemon extravaganza!

Creative Ways to Present

Cut the pie into slim bars for a picnic-friendly treat, or use a round cutter to make “mini frozen pies” served in cupcake liners. Layer cubes of the pie with berries and whipped cream as a citrus parfait for a fun, crowd-pleasing twist.

Make Ahead and Storage

Storing Leftovers

Wrap any Frozen Lemonade Pie leftovers tightly in plastic wrap or transfer slices to an airtight container. Stored properly in the freezer, your pie will stay delicious for up to a week—though it usually disappears way before then!

Freezing

Frozen Lemonade Pie was made to be frozen. For best results, always keep the pie tightly covered in its pan to avoid freezer burn and off-flavors. Make it a day ahead to ensure it’s perfectly set and ready when you need a breezy dessert.

Reheating

No traditional reheating required here! When ready to serve, simply let the pie sit at room temperature for 5 to 10 minutes so it softens slightly—this makes for easy, clean slices with just the right creamy texture.

FAQs

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice is always best for Frozen Lemonade Pie, but in a pinch, bottled works—just make sure it’s pure lemon juice without added sugar or preservatives for the brightest flavor.

Is it possible to make this pie dairy-free?

Absolutely! Swap in your favorite non-dairy whipped topping for the cream and use sweetened condensed coconut milk. The texture will remain creamy, and the citrus still sings.

Can I make Frozen Lemonade Pie ahead of time?

Yes—you can easily make Frozen Lemonade Pie the day before. In fact, prepping it ahead ensures it’s fully set and sliceable right when you want to serve dessert.

How do I prevent ice crystals from forming?

Make sure to wrap your pie tightly and store it in the back of the freezer, where the temperature is most consistent. A thick whipped filling and high sugar content help minimize frost, keeping the texture smooth.

What can I do with extra lemon zest or filling?

Use any leftover lemon zest to sprinkle over each slice for extra zip. If you have extra filling, spoon it into small cups and freeze them for mini lemonade mousse treats!

Final Thoughts

If you’re craving a dessert that tastes like summer vacation in every bite, Frozen Lemonade Pie is an absolute must try. With its simple prep, big flavor, and crowd-friendly appeal, it’s sure to earn a permanent spot in your dessert rotation. Gather your ingredients and dig into this frosty, lemony delight—you’ll be glad you did!

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