Eating this pie is almost like eating frozen lemonade in graham-cracker crust. Source: EatingWell Magazine, July/August 1998

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Whisk eggs and 2/3 cup sugar in a heavy, medium, nonreactive saucepan until smooth. Whisk in lemon juice. Cook over low heat, whisking constantly, until slightly thickened, 7 to 10 minutes. (Do not let mixture come to a simmer.) Pour through a fine-mesh sieve into a bowl. Stir in lemon zest. Place plastic wrap directly on the surface of the filling and refrigerate until thoroughly chilled, about 2 hours.

  • Combine warm water, powdered egg whites and cream of tartar in a mixing bowl. Stir gently until egg whites are dissolved, about 2 minutes. Beat with an electric mixer on medium-high speed until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff and glossy.

  • Beat cream in a small chilled bowl with chilled beaters with an electric mixer on medium speed until soft peaks form. (Alternatively, use a chilled wire whisk.)

  • With a rubber spatula, gently fold chilled lemon mixture into beaten egg whites; fold in whipped cream. Pour filling into crust and smooth the top. Freeze, uncovered, until firm, about 1 hour. Cover and freeze for at least 6 hours more.

  • Soften pie in the refrigerator for 20 to 30 minutes before slicing. Garnish with mint leaves and lemon slices.


Make Ahead Tip: Cover and freeze the pie for up to 1 week.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

249 calories; 9.4 g total fat; 3.1 g saturated fat; 46 mg cholesterol; 154 mg sodium. 100 mg potassium; 37.4 g carbohydrates; 0.5 g fiber; 30 g sugar; 5 g protein; 334 IU vitamin a iu; 7 mg vitamin c; 20 mcg folate; 21 mg calcium; 1 mg iron; 9 mg magnesium;

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Rating: 5 stars
Refreshing! Very good and refreshing summertime treat. Don't be intimidated by making your own lemon curd; it's easy and the results are well worth it. Also good with lime instead of lemon. I've never have leftovers at parties:-) Read More