Frozen Lemon Pie


by Heather Harris Brady

Being a baker I don’t have a large inventory of no-bake recipes, but we had another hot day last week and knowing it wasn’t going to cool down much overnight I just couldn’t turn the oven on. So I turned to my cookbook collection and pulled out The Congressional Club Cookbook. It was published in 1961, when presumably good food still had the power to suspend partisanship – at least for a while.


This recipe is based on one for Lemon Bisque by Mrs. Jamie Whitten, wife of the 1961 representative from Mississippi. I added some raspberries but you can mix it up – do a sauce or a white hot chocolate over the top. You could also go the other way, put it in a square pan and serve it in squares, topped with marshmallows, pineapple and cherries for an awesome retro dinner party dessert. Either way it’s refreshing, easy and healthy-ish –

Frozen Lemon Pie, Makes one 9″ pie

  • One graham cracker or vanilla wafer crust
  • 1 can evaporated milk, icy cold
  • 2/3 c. granulated sugar
  • 1/3 c. fresh lemon juice
  • 1 sm. can crushed pineapple
  • 2 c. IQF berries or other chopped fruit

Prechill your beaters before you start. Pour the milk into a bowl.


Start to whip on high, drizzling in the sugar and lemon juice as you go. Whip to soft peaks, about four minutes.


Fold in the pineapple and pour the mixture over your crust. Sprinkle your additional fruit, if you’re using it, over the top. (Note: A springform pan will help with neater slices.)


Freeze until the pie is completely solid. This took about three hours in my deep freeze. In a regular freezer I’d leave it overnight. Take it out 15 minutes before serving. Run a knife around the edge and remove the rim. The pie should cut into neat slices.


I think this would also be good with a coconut or meringue crust, which would also be gluten free!


Three years ago: Sun Tea
Two years ago: Boston Cream Pie
One year ago: Raspberry Cream Cheese Danish


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