Go Back
Print

Flexible Frozen Lemon Pie

Ingredients

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

Instructions

  1. Pre-heat oven to 350ºF. 

  2. 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.

  3. 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.

  4. 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.