Description
Not too sweet, but not too sour either, this lemon custard freezer pie makes a very light and refreshing dessert. Serve with fresh whipped cream.
Ingredients
- ¾ cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ cup milk
- ½ cup half-and-half
- ⅓ cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 2 tablespoons butter
- 1 prepared shortbread pie crust
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix sugar
- flour
- and salt together in a 3-quart pot. Slowly add milk and half-and-half and bring to a boil. Cook until slightly thickened
- 2 to 3 minutes. Remove from heat. Whisk in lemon juice
- lemon zest
- and butter. Return to medium heat and cook
- stirring constantly
- for 2 minutes. Remove from heat and set custard aside.
- Bake empty crust in the preheated oven for 3 minutes. Remove from oven and cool completely
- about 30 minutes.
- Fill cooled crust with lemon custard filling and allow pie to cool completely. Place in the freezer and freeze for 8 hours to overnight.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 9 hrs
Servings: 8