This is the simplest frozen lemon dessert – it’s so easy and refreshing! Serve refrigerated or frozen to make it one of the summer dessert recipes you’ll want on any hot summer night.

With a simple graham cracker crust, this frozen lemon pie recipe can be served individually as shown or in a traditional pie pan.

An individual frozen lemon dessert topped with frozen berries on a white cake plate.
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My mom had a recipe box full of quick and easy summer desserts. My sister, Cheryl, recently shared one of her favorites with me – this sweet and simple frozen lemon dessert.

It’s so incredibly easy and refreshing after a hot summer day. I mixed it up a little and made individual servings with a brown sugar graham cracker crust.

The crust was so good, that I was one short! Not sure how that happened! Cheryl and I are not sure what mom called these (it was omitted from her recipe), but I think frozen lemon pie suits them perfectly!

Why You’ll Love this Frozen Lemon Dessert

  • Minimal Ingredients
  • Perfectly Sweet and Tart
  • Pretty Presentation
  • Great for Entertaining
An individual frozen lemon dessert topped with frozen berries on a white cake plate.

Frozen Lemon Dessert Ingredients

  • Graham crackers – crushed. Get a complete graham cracker crust recipe here for a more elevated version of this simple crust!
  • Brown sugar – packed, use light brown or dark brown sugar here.
  • Butter – salted or unsalted, melted. We tend to use salted butter because we like the balance next to sweet ingredients, but it’s personal preference.
  • Lemonade Concentrate – thawed
  • Cool Whip – thawed
  • Sweetened Condensed Milk – sold by the can in the baking section of your grocer.
  • Fresh Fruit – for topping this lemon berry dessert!

Variations

How To Make these Frozen Lemon Pies

For the full step by step directions, see the printable recipe card at the end of this post!

  1. Preheat oven. Add cupcake liners to your muffin pan.
  2. Combine crushed crackers, sugar and butter. Spoon into each cupcake liner and press.
  3. Bake the crusts as directed.
  4. Combine filling ingredients in a bowl – no mixer required. Whisk or use a spoon! Spoon into crust. Top with your favorite fruits.
  5. Refrigerate or freeze until serving.

Tips

  • One sleeve of graham crackers generally yields a cup crushed.
  • Add the berries before freezing (as shown) or add fresh ones right before you serve – it’s delicious either way.
  • This lemon dessert can be served refrigerated or frozen.

Halving, doubling or tripling a recipe? Use this Measurement Conversion Chart. Need a Baking Substitution? We’ve got those too!

A front porch with white rocking chairs, decorated for the 4th of july

Make Ahead

  • Assemble crust and pie filling, covering and storing in refrigerator separately for up to 48 hours in advance.
  • Chop any berries you’re using for topping, store in airtight container (up to one day ahead of time).

How to Store

  • Room Temperature – Don’t leave this lemon dessert out at room temperature for more than two hours.
  • Refrigerator – Refrigerate this lemon pie for up to three days in an airtight container.
  • Freezer – You can freeze dessert to make ahead or simply to serve frozen! Package in an airtight container for up to three months. Defrost in the refrigerator or serve as a delicious frozen lemon dessert.

Nutritional Considerations

  • Nut Free
  • To Make it Gluten Free – Use gluten free crackers for the crust.
  • Vegetarian

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More Lemon Recipes

Lemon Berry Pie - refreshing summer dessert recipe
5 from 11 votes
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Frozen Lemon Dessert

3 ingredient lemon berry pie – So easy & refreshing! Serve frozen to make it one of the summer dessert recipes you’ll want on any hot summer night.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 18
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Ingredients  

Crust

  • 1 cup graham crackers crushed
  • 3 tablespoons brown sugar packed
  • 3 tablespoon butter melted

Filling

  • 6 ounces lemonade concentrate thawed
  • 12 ounces cool whip thawed
  • 1 can sweetened condensed milk (14 fluid ounces)

Topping

  • fresh fruit for topping

Instructions 

  • Preheat oven to 325 degrees. Add cupcake liners to your muffin pan.
  • Combine crushed crackers, sugar and butter. Spoon a tablespoon into each cupcake liner and press.
  • Bake 5 minutes.
  • Combine filling ingredients in a bowl – no mixer required. Whisk or use a spoon! Spoon into crust. Top with your favorite fruits.
  • Refrigerate or freeze until serving.

Julie’s Tips

  • One sleeve of graham crackers generally yields a cup crushed.
  • Add the berries before freezing (as shown) or add fresh ones right before you serve – it’s delicious either way.
  • This lemon dessert can be served refrigerated or frozen.
Calories: 163kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 92mg | Potassium: 120mg | Sugar: 22g | Vitamin A: 150IU | Vitamin C: 1.8mg | Calcium: 90mg | Iron: 0.3mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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Enjoy!

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20 Comments

  1. What a yummy recipe and refreshing dessert on a humid, 90 degree September day in Minnesota!  I used ramekins instead which made about 7.  Thanks!

  2. Do you need a cupcake liner, or just put them in a Teflon coated cupcake tin.
    If you need a paper liner, do you remove the liner just before servi

  3. I know you posted this years ago but I’m hoping someone sees my question- if I plan on refrigerating can I make the filling the night before 

      1. I didn’t see that my question had posted……..
        So, do you use paper or foil liners in the muffin pan, or just put directly in the Teflon coated muffin pan.
        Is it easy to get the refrigerated little pie out , or I should it easier to freeze.