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Frozen Strawberry Lemonade Pie

  • Meals
  • Protein-packed
5/5 - 3 Ratings
Serving Yield 8

Enjoy a taste of summer with this crisp and bright recipe!

By: All Day I Dream About Food



  • 1 1/2 cups almond flour
  • Sweetener equivalent to 1/4 cup sugar (liquid or powdered)
  • 1/4 tsp salt
  • 1/4 cup salted butter, melted


  • Sweetener equivalent to 1/2 cup sugar (liquid or powdered)
  • 1/3 cup fresh lemon juice
  • 4 Pete and Gerry’s Organic large egg yolks
  • 1 Pete and Gerry’s Organic large egg
  • 3/4 cup chopped strawberries
  • Zest of one lemon
  • 1/2 tsp lemon extract
  • 1 cup whipping cream



Step 1

In a medium bowl, whisk together almond flour, stevia, and salt. Stir in melted butter until the mixture begins to clump together.

Step 2

Turn out into a 9-inch pie pan and press firmly into the bottom and up the sides. Freeze while making the filling.


Step 1

In a blender or food processor, combine strawberries, sweetener, lemon extract and lemon juice. Puree until smooth.

Step 2

In a heatproof bowl set over a pan of barely simmering water, combine the egg yolks and egg. Whisk continuously until thickened, 7 to 10 minutes. Mixture should reach at least 160°F on a thermometer.

Step 3

Remove immediately from heat and whisk in the strawberry mixture. Let cool to room temperature.

Step 4

In a large bowl, beat the whipping cream until it holds stiff peaks. Carefully fold in the egg yolk/strawberry mixture and lemon zest until no streaks remain.

Spread filling in chilled crust and freeze until firm, at least 6 hours. To serve, cut into slices with a hot knife.

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