This is the ultimate Flexible Frozen Pie because, once you master the technique, you can change up virtually every element of this make-ahead crowd fave to create limitless treats!
In this recipe, I use a store-bought sugar cookie dough (thank goodness for that invention) to create a crust. Then, I top it off with layers of vanilla ice cream and a homemade lemon curd that’s the perfect combination of sweet / tangy. If you have a copy of my cookbook, FOOD YOU WANT For The Life You Crave, you’ll find a similar chocolate and brownie version.
Make this pie now and keep it in the freezer for when last-minute guests stop by or cravings hit. That way, a tasty treat will always be within arm’s reach!
Watch How Simple It Is To Make
Flexible Frozen Lemon Pie
For The Pie
- Cooking spray
- Store-bought sugar cookie dough (use a gluten-free dough if you avoid gluten)
- 1 batch lemon curd (recipe below)
- Vanilla ice cream
For The Lemon Curd
- 1 stick unsalted butter
- ¾ cup sugar
- 6 tbsp fresh lemon juice
- 2 tsp grated lemon peel
- Pinch of salt
- 2 large eggs
- 2 large egg yolks
Pre-heat oven to 350ºF.
Make the crust: Spray a 9" springform pan with cooking spray. Evenly press pre-made sugar cookie dough into pan, about 1/4" thich. Bake for approximately 10 minutes, or until the edges are lightly golden. Set aside to cool.
Make the lemon curd: Whisk eggs and egg yolks in medium bowl. Set aside. Melt butter in a saucepan. Whisk in sugar, lemon juice, lemon peel, and salt. Gradually add eggs. Whisk until thick, about 8 minutes. Set aside and allow to cool completely.
Assemble: Spread lemon curd on top of the crust. Carefully spoon ice cream on top of curd. Add one last layer of curd. Cover, freeze overnight, and enjoy.