Frozen Lemon Pie Recipe - An Italian in my Kitchen

This frozen lemon pie is creamy, tangy, and refreshing! A fresh twist on frozen lemonade pie, it’s made with real lemons, yogurt, and whipped cream for a simple no-bake dessert perfect for summer.

There’s nothing better than a glass of cold frozen lemonade on a hot day, unless it’s a slice of this frozen lemon pie! Made with yogurt, freshly whipped cream, and real lemon juice, this no-bake dessert is light, creamy, and bursting with citrus flavor.

The filling goes into a buttery graham cracker crust, then it’s frozen until firm and no oven is needed. It’s similar to my lemon cheesecake or no–bake berry Greek yogurt pie, but with an Italian-inspired twist on frozen lemonade pie that’s just as easy and even more refreshing.

Why I Love This Recipe

Quick and easy to prep. With just a few simple ingredients and no baking required, this pie comes together in minutes. The hardest part is waiting for it to freeze!
A refreshing spin on frozen lemon dessert. Made with yogurt and real lemon, it’s creamy yet not too rich like a cross between lemon mousse and lemon ice cream!

Ingredient Notes

Full-fat yogurt: Full-fat yogurt (plain, vanilla, or lemon) gives the pie a creamy texture without being too heavy. It also adds a slight tang that complements the sweetness.
Whipping cream: Make sure to use real cream with at least 30% fat content so it whips properly and holds its shape. This adds lightness and structure to the filling.
Lemon juice and zest: Fresh lemon juice provides bright citrus flavor, while the zest adds an extra punch of bright lemon flavor.
Gelatine: Just a bit ensures the pie sets cleanly when frozen. Bloom in warm milk and avoid boiling.
Graham cracker crust: A classic, buttery graham cracker base balances the tangy filling with a hint of sweetness. You can also use a store-bought crust to save time.
Grated white chocolate (optional): This adds a pretty finish and a touch of sweetness. It’s optional, but a little sprinkle on top makes this frozen lemon pie recipe extra special.

How to Make Frozen Lemon Pie

Stir together the graham cracker crumbs and melted butter, then press the mixture into the bottom of the pan. If you’re using a regular cake pan, line it with plastic wrap. Place crust in the fridge while you make the filling.

In a medium bowl, beat the yogurt, cream, sugar, lemon juice, and zest until smooth and slightly thickened. Set aside while you prep the gelatine.

Warm the milk in a small saucepan and sprinkle the gelatine over top. Let it sit for a minute, then heat gently until fully dissolved but don’t let it boil!

Stir in a spoonful of the yogurt mixture to temper it, then fold everything together.

Pour the filling over the chilled crust, smooth out the top, and cover with plastic wrap. Freeze until firm.

Let sit at room temperature for about 10 minutes before slicing, then top with whipped cream, white chocolate, or extra lemon zest.

recipe tips and variations

Use full-fat ingredients for the best creamy texture. Low-fat yogurt or light cream can lead to an icier texture.
Temper the gelatine with a spoonful of the filling to avoid lumps.
Freeze overnight for clean slices and a firmer set.
Try a different crust, digestive biscuits or thin lemon cookies also work well and add a fun twist.
Swirl in lemon curd for added flavor and a marbled look.
Optional garnish: Fresh berries, powdered sugar, or lemon slices work beautifully.

More Lemon Dessert Recipes

FOR THE BASE

1¾ cups graham cracker crumbs
⅓ cup butter melted

FOR THE FILLING

2½ cups full fat yogurt (plain (vanilla) or lemon flavoured)
1¼ cups cream (whole/heavy or whipping cream at least 30% fat content)
¼ cup granulated sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon gelatine
2 tablespoons milk (2% or whole milk)

EXTRAS

2-3 ounces white chocolate grated
1 cup cream (heavy, whole or whipping cream) whipped until thick

Mix the cookie crumbs and melted butter until combined, then press down on the bottom of an 8 inch (20 cm) springform cake pan (or line a regular cake pan with plastic wrap). Place in the refrigerator while you make the filling.
In a medium bowl beat together the yogurt, cream, sugar, zest, juice and cream until creamy and thickened. Set aside.
In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat. Add a heaping tablespoon of the yogurt mixture to the gelatine mixture and stir gently to combine, then fold into the remaining yogurt mixture until combined.
Remove the cookie base from the fridge, spoon the filling evenly on top, cover with plastic wrap and freeze for 3-5 hours or even better overnight until firm. Let sit for 10-15 minutes before serving then top with a dollop of whipped cream and grated white chocolate and or more lemon zest or lemon slices. Enjoy!

Storage Tips
Once the pie is fully frozen, cover tightly with plastic wrap or foil to prevent freezer burn. Individual slices can also be stored in an airtight container for easy serving. Let it soften at room temperature for 10–15 minutes before serving.

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FAQs

Can I make this without gelatine?

Yes, but the pie won’t set as firmly. A vegetarian gel alternative may work, though the texture might be softer.

Why no sweetened condensed milk?

Most frozen lemonade pies use it for sweetness and structure, but this Italian-inspired version uses yogurt and a touch of sugar instead for a fresher, slightly tangier flavor.

Can I use Cool Whip instead of whipped cream?

You can, but it will be sweeter and have a slightly different texture. Real whipped cream gives a fresher, more balanced taste.

How long does frozen lemon pie last?

Up to 2–3 weeks if well-wrapped and stored at the back of the freezer. For the best texture and flavor, enjoy within the first week or two.

Storage Tips

Once the pie is fully frozen, cover tightly with plastic wrap or foil to prevent freezer burn. Individual slices can also be stored in an airtight container for easy serving. Let it soften at room temperature for 10–15 minutes before serving.

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Frozen Lemon Pie Recipe – An Italian in my Kitchen