Not too sweet, but not too sour either, this lemon custard freezer pie makes a very light and refreshing dessert. Serve with fresh whipped cream.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Mix sugar, flour, and salt together in a 3-quart pot. Slowly add milk and half-and-half and bring to a boil. Cook until slightly thickened, 2 to 3 minutes. Remove from heat. Whisk in lemon juice, lemon zest, and butter. Return to medium heat and cook, stirring constantly, for 2 minutes. Remove from heat and set custard aside.

  • Bake empty crust in the preheated oven for 3 minutes. Remove from oven and cool completely, about 30 minutes.

  • Fill cooled crust with lemon custard filling and allow pie to cool completely. Place in the freezer and freeze for 8 hours to overnight.

Cook's Note:

Brush the shortbread crust with egg white before baking, if desired.

Nutrition Facts

253 calories; 12.4 g total fat; 14 mg cholesterol; 441 mg sodium. 33.7 g carbohydrates; 2.7 g protein; Full Nutrition