This is the simplest frozen lemon dessert – it’s so easy and refreshing! Serve refrigerated or frozen to make it one of the summer dessert recipes you’ll want on any hot summer night.
With a simple graham cracker crust, this frozen lemon pie recipe can be served individually as shown or in a traditional pie pan.
Table of Contents
- Why You’ll Love this Frozen Lemon Dessert
- Frozen Lemon Dessert Ingredients
- Variations
- How To Make these Frozen Lemon Pies
- Tips
- Make Ahead
- How to Store
- Nutritional Considerations
- More Lemon Recipes
- Frozen Lemon Dessert
- Explore More
My mom had a recipe box full of quick and easy summer desserts. My sister, Cheryl, recently shared one of her favorites with me – this sweet and simple frozen lemon dessert.
It’s so incredibly easy and refreshing after a hot summer day. I mixed it up a little and made individual servings with a brown sugar graham cracker crust.
The crust was so good, that I was one short! Not sure how that happened! Cheryl and I are not sure what mom called these (it was omitted from her recipe), but I think frozen lemon pie suits them perfectly!
Why You’ll Love this Frozen Lemon Dessert
- Minimal Ingredients
- Perfectly Sweet and Tart
- Pretty Presentation
- Great for Entertaining
Frozen Lemon Dessert Ingredients
- Graham crackers – crushed. Get a complete graham cracker crust recipe here for a more elevated version of this simple crust!
- Brown sugar – packed, use light brown or dark brown sugar here.
- Butter – salted or unsalted, melted. We tend to use salted butter because we like the balance next to sweet ingredients, but it’s personal preference.
- Lemonade Concentrate – thawed
- Cool Whip – thawed
- Sweetened Condensed Milk – sold by the can in the baking section of your grocer.
- Fresh Fruit – for topping this lemon berry dessert!
Variations
- Try different crusts, like this pretzel pie crust
- Sugar cookie crust
- Speculoos cookie crust
- Replace the lemonade concentrate with limeade for a frozen lime dessert!
How To Make these Frozen Lemon Pies
For the full step by step directions, see the printable recipe card at the end of this post!
- Preheat oven. Add cupcake liners to your muffin pan.
- Combine crushed crackers, sugar and butter. Spoon into each cupcake liner and press.
- Bake the crusts as directed.
- Combine filling ingredients in a bowl – no mixer required. Whisk or use a spoon! Spoon into crust. Top with your favorite fruits.
- Refrigerate or freeze until serving.
Tips
- One sleeve of graham crackers generally yields a cup crushed.
- Add the berries before freezing (as shown) or add fresh ones right before you serve – it’s delicious either way.
- This lemon dessert can be served refrigerated or frozen.
Halving, doubling or tripling a recipe? Use this Measurement Conversion Chart. Need a Baking Substitution? We’ve got those too!
Make Ahead
- Assemble crust and pie filling, covering and storing in refrigerator separately for up to 48 hours in advance.
- Chop any berries you’re using for topping, store in airtight container (up to one day ahead of time).
How to Store
- Room Temperature – Don’t leave this lemon dessert out at room temperature for more than two hours.
- Refrigerator – Refrigerate this lemon pie for up to three days in an airtight container.
- Freezer – You can freeze dessert to make ahead or simply to serve frozen! Package in an airtight container for up to three months. Defrost in the refrigerator or serve as a delicious frozen lemon dessert.
Nutritional Considerations
- Nut Free
- To Make it Gluten Free – Use gluten free crackers for the crust.
- Vegetarian
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Frozen Lemon Dessert
By Julie Blanner
3 ingredient lemon berry pie – So easy & refreshing! Serve frozen to make it one of the summer dessert recipes you’ll want on any hot summer night.
Prep: 5 minutes mins
Cook: 5 minutes mins
Total: 10 minutes mins
Servings: 18
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Ingredients
Crust
- 1 cup graham crackers crushed
- 3 tablespoons brown sugar packed
- 3 tablespoon butter melted
Filling
- 6 ounces lemonade concentrate thawed
- 12 ounces cool whip thawed
- 1 can sweetened condensed milk (14 fluid ounces)
Topping
- fresh fruit for topping
Instructions
Preheat oven to 325 degrees. Add cupcake liners to your muffin pan.
Combine crushed crackers, sugar and butter. Spoon a tablespoon into each cupcake liner and press.
Bake 5 minutes.
Combine filling ingredients in a bowl – no mixer required. Whisk or use a spoon! Spoon into crust. Top with your favorite fruits.
Refrigerate or freeze until serving.
Julie’s Tips
- One sleeve of graham crackers generally yields a cup crushed.
- Add the berries before freezing (as shown) or add fresh ones right before you serve – it’s delicious either way.
- This lemon dessert can be served refrigerated or frozen.
Calories: 163kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 92mg | Potassium: 120mg | Sugar: 22g | Vitamin A: 150IU | Vitamin C: 1.8mg | Calcium: 90mg | Iron: 0.3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Explore More
Enjoy!
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