This frozen lemon meringue pie recipe has a sorbet and ice cream filling which stands in for the usual custard.
This is a refreshing spin on the classic lemon meringue pie. To save a little time, you can use a purchased graham cracker crust.–Gena Knox
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Frozen Lemon Meringue Pie FAQs
What’s the best way to cut a frozen pie?
If the pie has been in the freezer, let it sit at room temperature for about 20 minutes before slicing. Dip your knife in a tall glass of hot water before making each cut. This will give you smooth, clean slices.
Can I substitute a different type of nut in the crust?
You betcha. Almonds would work well here, or if there is a nut allergy, you can skip the nuts entirely and just use more graham crackers.
Frozen Lemon Meringue Pie
For the crust
- 1/2 cup pecans
- 3/4 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons (2 1/2 oz) butter melted
For the filling
- 2 cups lemon sorbet softened
- 2 cups vanilla ice cream softened
- 5 egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon lemon juice
- 1/2 cup plus 1 tablespoon granulated sugar
Make the crust
- In a food processor, chop the pecans until finely ground. Add the graham cracker crumbs and sugar and pulse to combine.
- While the processor is running, pour the melted butter through the feed tube. Process the mixture until just combined. Press the mixture into the bottom of a 9- or 10-inch pie pan. Refrigerate until set, about 1 hour.
Make the filling
- Using an electric mixer, combine the softened sorbet and ice cream and beat until the mixture is smooth and well combined. Spoon the mixture into the prepared crust and freeze until firm, about 4 hours.
- Place the egg whites, salt, and lemon juice in a bowl and beat until stiff peaks form. With the mixer still running, gradually add the sugar until well combined. Spread the meringue topping on top of the pie filling and broil for 1 minute, or until the meringue is lightly brown.
- Serve immediately or return to the freezer.
Recipe Testers’ Reviews
I love this frozen lemon meringue pie. It’s sweet, smooth, and refreshing. Nice citrus flavor, yet not overpowering. This is great on a warm day.
The procedure couldn’t be simpler, either. I’ll say, though, if you have limited experience mixing egg whites for the meringue, you should practice so as not to break them. Also, instead of putting the pie under the broiler, I would use a torch to brown the meringue. That way, you really don’t have to put it back into the freezer to firm up.
Originally published July 4, 2008