MI Coop Kitchen

Frosty Lemon Pie

Recipe by
Midwest Energy & Communications  
4-1/2 hours
Prep: 30 minutes | Cook: None | Servings: 10-12


  • 3/4 cup sugar
  • 1/3 cup lemon juice
  • 1/4 cup butter, cubed
  • dash salt
  • 3 eggs, slightly beaten
  • 2 pints vanilla ice cream, softened and divided
  • 1 graham cracker crust (9 inches)
  • whipped topping, fresh mint and lemon peel for garnish


  1. In a small saucepan, combine lemon juice, sugar, butter and salt. Cook and stir over medium heat till sugar is dissolved and butter melted.
  2. Whisk a small amount of the sugar mixture into the eggs several times. Return all to the saucepan. Cook and stir over medium heat till mixture reaches 160 F or is thick enough to coat the back of a metal spoon. Refrigerate till cool.
  3. Spread half of the ice cream in crust. Freeze for 1 hour or till firm.
  4. Cover with half of the lemon mixture and freeze for 1 hour.
  5. Repeat layers. After 2nd layer of lemon mixture, cover and freeze several hours or overnight.
  6. Remove from freezer 10 minutes before serving. Garnish if desired.

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