Lemony, creamy, and cool – my favorite things about this recipe. I eat this anytime of day or night (even for breakfast).
There are two parts to this recipe: the pie crust and the creamy, lemon filling. It seems like it might take a while to whip this up, but the time-consuming part is waiting for it to freeze in the freezer for a few hours. So it’s good to make this ahead of time – at least 2 hours before you want to eat or serve it.
Tip I use the lemon freeze filling to make lemon freeze pops also. In addition, to make a filling which is lighter and easier to slice when frozen, a bit sweeter, and offers more filling for the crust, I adjusted the measurements with a 1/2 cup of honey and 1 cup of yogurt.