Lemonade Pie (A Sweet and Sour Redemption Story)

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As summer (technically) draws to a close, I thought what better time than now to try to redeem myself from my epic lemonade pie failure. If you don’t know what I am talking about, I documented all the shameful and gory details here.

Anyway, I was thinking about how to improve on the previous disaster, and the conclusion I came to was: scrap the original recipe! So, I decided to combine two of my signature recipes (lemon curd and cream cheese tart filling) to make an all new “Lemonade Pie”.
I think this dessert would make an excellent addition to any Labor Day Weekend celebration.

Disclosure: This post may contain affiliate links. When you click on these links (and pictures), I may receive a small commission – as an Amazon Associate I earn from qualifying purchases. It will not cost you anything. I only share products and services that I truly believe in and think are great.

Frozen Lemonade Pie

You will need 1 pre-made graham cracker pie crust

Lemon Curd Part Ingredients:

3 lemons
1 ½ cup sugar
¼ cup of butter
4 extra large eggs
½ cup lemon juice (3-4 lemons)
1/8 tsp kosher salt


Zest the lemons (careful to avoid pith).

Add zest and sugar to a food processor, and process until the zest is finely minced and well incorporated into the sugar.

In a standing mixer, cream butter and beat in the sugar & lemon mixture.

Juice the lemons you zested.

Add the eggs one at a time and incorporate them well.

Add the lemon juice and salt.

Mix until well combined.

Pour mixture into a 2-quart pan and cook over low heat for about 10 minutes or until it thickens – WHISK THE MIXTURE CONSTANTLY (to keep the eggs from scrambling). It will thicken at about 170 degrees Fahrenheit.

Transfer to a bowl and refrigerate for a minimum of 3 hours, or even overnight.

Cream Cheese Filling Part Ingredients:

1 8oz package of cream cheese
1 14oz can of Eagle Brand Sweetened Condensed Milk
1/3 cup lemon juice
1 tsp vanilla


In a standing mixer beat the cream cheese.

Add the Eagle Brand and mix on the lowest setting.

Add the vanilla and the lemon juice.

Slowly increase the speed of the mixer until the mixture is smooth.

Pour into a bowl and refrigerate for a minimum of 3 hours, or even overnight.

Pie Assembling Directions:

In a separate, large bowl, fold the lemon curd and the cream cheese mixture together. You can either fold them together so they are thoroughly mixed, or you can fold them so that there is more of a marbling effect. (You could also simply layer them into the pie crust – cream cheese mixture on the bottom, topped with the lemon curd.)

Add the combined mixture to the pre-prepared pie crust.

Smooth over the top.

Place in a level place in the freezer.

Serve frozen.

You can serve it as is, just cut it into slices, or you can top/garnish it with a fresh strawberry to make Frozen Strawberry Lemonade Pie.

The fourth The Renaissance Texan YouTube video is uploaded and walks you through the process of making this pie from start to finish.

Let’s talk equipment for a moment…
For this recipe I used:

-A Microplane to zest the lemons.
I use this handy kitchen gadget for everything from zesting citrus to grating parmesan cheese!

-A KitchenAid citrus press to juice the lemons, but an old-school reamer works just as well…I just tend to discover every hangnail and papercut I ever had when I use the reamer.

-A Cuisinart food processor. Another very useful kitchen appliance…I use mine for everything from making smoothies and baklava filling, to grinding up eggshells to be used in my garden.

-A KitchenAid Standing Mixer. You can get your own here. They are very pricey, but you get quality for the price. You can also check out this cheaper option that is a good choice too if you do not already have a standing or hand mixer you love.

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