Lemon Freeze

Tatevik Khrimyan


Another gem I found in "Everyday grain-free gourmet" cookbook. I love how light this dessert is, and it's very satisfying when I want something sweet and cold.

☆☆☆☆☆ 0 votes
30 Min



1 1/2 c
almond flour
3 Tbsp
unsalted butter at room temperature
2 Tbsp
1 pinch
baking soda
1/4 tsp


3 large
egg yolks, reserve whites
1/4 c
1/4 c
freshly squeezed lemon juice
3 large
egg whites, beaten stiff
1/2 c
yogurt, homemade from whole milk

How to Make Lemon Freeze


  • 1Preheat the oven to 325F.
  • 2Mix all the crust ingredients in a bowl using a fork and then your hands, until dough comes together in a ball.
  • 3Flatten the dough into a disk.
  • 4Lift the removable base from a 9 or 10-inch flan pan and cover it with a piece of parchment paper cut to fit. Place the flattened dough onto the parchment paper.
  • 5Cover with a piece of plastic wrap and roll the dough out to the edges of the parchment paper.
  • 6Return the base with the rolled-out dough on the flan ring and, with your fingers, gently press the edges of the dough about a 1/4 inch or so up the sides of the pan.
  • 7Bake until lightly browned, about 5-7 minutes. Let cool.
  • 9Whisk together the egg yolks, honey, and lemon juice in a double boiler or in a glass bowl sitting above a pot of boiling water. Cook the mixture until it turns from thin, frothy and bright yellow to thick, creamy, and butter-colored consistency, about 10-15 minutes.
  • 10Remove from the hear and let cool at room temperature. To speed up the process, place the glass bowl in a larger bowl with ice.
  • 11Beat the egg whites until stiff.
  • 12Gently fold the yogurt into the cooled lemon mixture.
  • 13Gently fold in the beaten egg whites.
  • 14Pour the entire mixture into the cooled crust and freeze.
  • 15Remove from the freezer and let stand in the refrigerator for about 20 minutes before serving.

Printable Recipe Card

About Lemon Freeze

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy