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Frozen Lemon Pie

A refreshing frozen lemon pie with a creamy yogurt and heavy cream filling, set on a crunchy graham cracker crust, perfect for warm days and special occasions.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs The base of the crust, providing a sweet and crunchy texture.
  • 1/4 cup butter, melted Adds richness and helps to bind the crust together.
For the filling
  • 2 cups full fat yogurt Creates a creamy and tangy filling that enhances the flavor.
  • 1 cup heavy cream Adds lightness and richness, contributing to the smooth texture.
  • 3/4 cup granulated sugar Sweetens the filling, balancing the tartness of the lemons.
  • 1/2 cup lemon juice Infuses the dessert with fresh, zesty flavor.
  • 1 tablespoon lemon zest Adds aromatic oils and brightens the overall taste.
  • 1 tablespoon gelatine Provides stability, ensuring the filling sets perfectly.
  • 1/4 cup milk Helps dissolve the gelatine, creating a smooth mixture.
  • 1/4 cup white chocolate, grated Offers a sweet finish and aesthetic appeal when grated.
  • 1 cup heavy cream, whipped To create a light and airy topping that enhances the dessert.

Method
 

Preparation
  1. Mix the graham cracker crumbs with melted butter until well combined, then press this mixture firmly into the bottom of an 8-inch springform cake pan.
  2. Place the crust in the refrigerator to set while preparing the filling.
  3. In a medium bowl, beat together the yogurt, cream, sugar, lemon zest, lemon juice, and cream until the mixture is creamy and well blended.
  4. In a small pot, add the milk and sprinkle gelatine on top. Let it stand for one minute, then heat gently until the gelatine dissolves completely.
  5. Add a heaping tablespoon of the yogurt mixture to the dissolved gelatine and stir to combine. Then, fold this mixture back into the remaining yogurt mixture until fully blended.
  6. Spoon the lemon filling onto the chilled cookie base, smoothing the top with a spatula.
  7. Cover the pie and place it in the freezer to firm up for 3-5 hours, or overnight if possible.
  8. Once firm, let the pie sit at room temperature for 10-15 minutes prior to slicing.
  9. Top with whipped cream and garnish with grated white chocolate or lemon zest before serving.

Notes

For a more pronounced lemon flavor, use freshly squeezed juice and organic lemon zest. Consider adding fresh berries as a topping for extra flavor and color.