Lemon Freeze Recipe

This No Bake Lemon Pie is tart, but sweet with a thick crust that holds a luscious lemony filling. Creamy and dreamy, this Lemon Freeze recipe tastes like summer in every bite.

Lemon Freeze is a tangy and summery lemon pie that is truly a classic recipe. Another classic dessert that we just can’t get enough of is this Watergate Cake, pistachio cake with a sprinkling of coconut and pistachios. Or try these super tangy Lemon Cooler Cookies, lemony cookies bathed in powdered sugar.

Lemon Freeze

As summer comes to a close (I’m not crying, you’re crying), I am trying to squeeze out every last drop of sunshine that I can before the cold is upon us once again. I’m sending summer off with a bang with this icy cold lemon freeze pie. This chilled lemon pie is sure to keep you cool in these last few days.

This lemon freeze pie is filled with the creamiest, most tangy lemony goodness and it’s no bake, you can’t beat that.

This classic lemon freeze recipe has been around since the 1960’s and was published on the Kellog’s corn flakes box. The original recipe makes an 8-inch pie pan and I wanted to make it into a 9-inch pie, so I tweaked it to fit my pan. Another classic pie that you may love is egg custard pie, and it’s all made in one bowl.

Lemon Freeze Dessert

The original lemon freeze recipe also uses raw eggs which we now know are not the safest to eat since there is a risk of getting food poisoning from infected eggs. They do sell pasteurized egg whites at the store, which should be safe to use, but if you are still leery, I would recommend pasteurizing your own eggs. And this recipe calls for egg yolks so those would still need to be pasteurized. It’s not as complicated as it sounds just read on for more direction, but you will need a thermometer.

This recipe isn’t very difficult it just takes a little time and patience. Start by making the crust, crush the cornflakes and mix it with the butter and sugar. Spread the crust crumbs into pie pan. In a medium sized bowl, mix the egg yolks, well, then add in condensed milk and lemon juice. Add egg whites into the clean, dry bowl of a stand mixer. Beat the whites until they form stiff peaks. Gently fold the egg whites into the egg yolk mixture. Pour into the pie crust. Place the pie into the freezer for at least 3 hours.

I know I have been throwing around some scary terms like “pasteurizing eggs” and “form stiff peaks.” I am here to tell you that you can do this! If I can do it, then you most certainly can do it. It may seem like a lot, but it’s really not and this recipe is pretty simple. You just might surprise yourself. Or you might be a seasoned baker and are used to these terms.

How to Pasteurize Eggs at Home

Pasteurizing eggs can be done right in your own kitchen. It takes a very watchful eye, you just have to make sure you pay 100% attention to the thermometer. The eggs in this recipe need to be separated, so if you want to take it a step further and pasteurize the egg yolks in the microwave, I have included the directions. This is how to pasteurize egg whites:

Step 1: Place 2 room temperature eggs into a pot and cover with cold water until they are under an inch of water. Remove the eggs. Add in the thermometer, making sure it does not touch bottom or sides of the pot.

Step 2: Turn the heat to medium. Watching the thermometer, let the temperature come up to 138°F. Take the pot off the heat or turn to low. Using a slotted spoon, gently lower the eggs into the pot.

Step 3: Let it sit for 3-5 minutes between 138°-142°F watching the thermometer constantly to make sure it does not rise in temperature. If it goes above this, the eggs will begin to cook and can’t be used to make the meringue. They can still be cooked though so don’t throw them out if this happens, just break the eggs and put them into an airtight container and use at another time. This happened to me a few times, so you are not alone! Just start the process over again with two new eggs.

Step 4: Run the eggs under cold water to stop the cooking process.

How to Pasteurize Egg Yolks

Step 5: To pasteurize the egg yolks in the microwave, you will need 3 clean forks, 1 tablespoon of lemon juice or white wine vinegar and 2 tablespoons of water. Separate your eggs (put whites in a separate bowl) and put egg yolks in a microwave safe bowl. Whisk them well with the first fork. Add in lemon juice or vinegar, mix with first fork. Add in the water and mix with the same fork.

Step 6: Cover the bowl well with plastic wrap and heat on high until the mixture starts to rise (about 45-60 seconds) cook for 8 more seconds. Open the plastic and whisk eggs vigorously with 2nd clean fork.

Step 7: Recover with the plastic and immediately put the egg yolks back in the microwave. Heat on high again until the surface begins to rise, cook for 8 more seconds once this starts happening. Pull from the microwave and whisk vigorously with the 3rd clean fork. The yolks are now pasteurized.

How to Beat Eggs Until Stiff Peaks Form

It’s super easy to create a light and fluffy egg white meringue.

• Clean and dry the bowl and attachment of a stand mixer.
• Add in egg whites.
• Turn the mixer on medium high until soft peaks form, this may take a few minutes.
• Turn the mixer up to high until stiff peaks are formed. When you look at the whisk the meringue should make points that stand straight out.

Lemon Freeze Ingredients

• Cornflakes: The cornflakes will need to be crushed in a plastic zip back with a rolling pin.
• Butter: A good quality butter that is unsalted.
• Sugar: Granulated white sugar. You will need sugar for the crust and the filling.
• Eggs: The eggs will need to be pasteurized to make sure they are safe to eat.
• Sweetened Condensed Milk: A full can of condensed milk, make sure not to use evaporated milk.
• Lemon: Fresh lemon juice is a must in this recipe, no bottled juice. Also, you will use some lemon zest.

How to Make Lemon Freeze

For more detailed instructions and ingredients see the recipe card down below.

1. Crush cornflakes. Put cornflakes in a zip bag and crush with a rolling pin until the cornflakes are in crumbs.
2. Make crust. Melt the butter. Pour the butter into a small bowl with the crumbs and 3 tablespoons of sugar, mix well.
3. Press crumbs into pan. Press the crumb mixture on the bottom and sides of a 9-inch pie pan.
4. Make filling. Beat egg yolks until creamy in a medium sized bowl. Mix in sweetened condensed milk. Add in all of the lemon juice and stir until well mixed and thickened.
5. Beat egg whites. Beat the egg whites until stiff. Add in the rest of the sugar a little at a time.
6. Mix egg whites into filling. Gently fold the egg whites into the condensed milk mixture.
7. Fill crust. Pour into the pie crust.
8. Freeze. Freeze until firm, at least 3 hours.

Lemon Freeze Recipe Tips

• Pasteurize eggs. Make sure to use or make your own pasteurized eggs.
• Change up the crust. Make with a graham cracker crust if you don’t want to try the corn flake crust.
• Finely crushed flakes. Crush the corn flakes into the finest crumbs you can make.
• Topping. Top the frozen pie with a dollop of whipped cream or ice cream.

Storage Instructions

• How to Freeze: Put lemon pie into an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container. The pie should last about 3 months in the freezer.

Try these other sweet recipes!

• Old Fashioned Apple Crisp
• Snickerdoodle Bars with Cinnamon Frosting
• Triple Berry Crisp
• Fluffernutter Cookies
• Cherry Cheesecake Dump Cake

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