Quick Frozen Lemon Pie Recipes

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add lemonade concentrate; whisk for 30 seconds. Immediately fold in whipped topping. Spoon into crust. Freeze until set, about 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a bowl in the refrigerator to get cold.
• Combine graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press mixture firmly over the bottom and up the sides of a 9-inch pie plate.
• Bake in the preheated oven until firm, about 7 minutes. Let cool completely.
• Whip cream in the cold bowl with a hand mixer until stiff peaks form.
• Stir sweetened condensed milk and frozen lemonade concentrate together in a separate bowl. Fold lemonade mixture gently into the whipped cream. Pour filling into the cooled crust. Freeze until set, 8 hours to overnight.
• Keep pie at room temperature for 10 minutes before slicing. Toss strawberries, blackberries, and raspberries with lemon juice and 2 tablespoons sugar in a bowl. Top each slice with mixed berries.

Steps:

• Beat milk with a mixer.
• Add lemonade directly from freezer and beat until very thick.
• Fold in whipped topping.
• Pour into crust and freeze.
• Remove from freezer 30 minutes prior to serving.

Steps:

• Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.
• Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.
• For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.
• Top with whipped cream and garnish with candied lemon peel.

Steps:

• Separate Eggs.
• Be sure to use only Grade A Uncracked Eggs!
• In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice.
• In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form.
• Fold egg white mixture into lemon juice mixture; fold in half the whipped cream.
• Fold in remaining whipped cream.
• Spoon into prepared crust.
• Freeze at least 3 hours or until firm.
• Serve more whipped cream or Blueberry 'n' Spice Sauce.

Steps:

• Thoroughly mix together the lemonade, milk and Cool Whip until well blended.
• Pour into prepared pie crust.
• Freeze until firm. Will be slightly soft, so eat it right away, after taking out of freezer.