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Frozen Lemon Pie's picture
  Evaporated milk 1 Cup (16 tbs)
  Eggs 2 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1⁄3 Cup (5.33 tbs)
  Lemon 1⁄2 , zest grated
  Sugar 1 Tablespoon
  Graham cracker crumbs 1 Cup (16 tbs)

Freeze the evaporated milk in a metal pan until crystals begin to form.
Beat the egg yolks in the top of a 1 quart double boiler.
Stir in the 1/2 cup sugar, lemon juice and lemon zest.
Cook over rapidly boiling water for about 10 minutes or until thickened, stirring constantly.
Remove from heat.
Remove lemon zest with a fine-mesh strainer.
Let lemon mixture stand until completely cool.
Beat the egg whites until soft peaks form.
Add the 1 tablespoon sugar and beat until stiff peaks form.
Fold into the cooled lemon custard.
Pour the partially frozen evaporated milk into a large bowl; beat until stiff peaks form.
Fold the beaten evaporated milk into the custard.
Sprinkle half the graham cracker crumbs in a buttered 5x9-inch metal freezer pan.
Pour the lemon custard over the crumb layer.
Sprinkle the remaining graham cracker crumbs over the top.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1046 Calories from Fat 279

% Daily Value*

Total Fat 31 g48.1%

Saturated Fat 14.9 g74.3%

Trans Fat 0 g

Cholesterol 497.2 mg165.7%

Sodium 533.5 mg22.2%

Total Carbohydrates 168 g56%

Dietary Fiber 1.7 g6.8%

Sugars 148.4 g

Protein 32 g63.9%

Vitamin A 22.2% Vitamin C 107.7%

Calcium 74.6% Iron 14.2%

*Based on a 2000 Calorie diet

Frozen Lemon Pie Recipe