frozen lemon/lime pie with fresh citrus beside it

Frozen Lemon or Lime Pie


Frozen Lemon or Lime Pie is a low-honey jelled pie made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 1 9" pie


  • ¾ cup fresh lemon or lime juice Meyers Lemons or Key Limes work great too
  • ¾ cup honey divided
  • teaspoons Pomona’s Pectin mixed with sweetener
  • cups plain yogurt warmed to 90 -100 degrees F.
  • 1 cup whipping cream
  • ¾ teaspoon vanilla
  • 1 9” crumb crust or pre-baked pie dough crust


  • Squeeze fresh juice, measure, and put into sauce pan.
  • Measure ¾ cup of honey into a measuring cup. Remove 3 Tablespoons of the measured honey into a small bowl. Thoroughly mix pectin powder into the 3 Tablespoons of honey. Set honey and honey-pectin mixture aside.
  • Measure yogurt into a medium bowl and warm to 90 – 100 degrees F.
  • Bring juice in sauce pan to a boil. Add pectin-honey mixture, stirring vigorously for 1 minute to dissolve the pectin while the mixture comes back up to a boil.
  • Stir in remaining honey and remove from heat. Add juice mixture to warmed yogurt and stir well.
  • Cover and refrigerate in shallow pan until semi-firm (about ½ hour).
  • While juice mixture is chilling, whip the cream and vanilla together to stiff peaks. When juice mixture is semi-firm, gently fold in whipped cream.
  • Pour into crumb crust or pre-baked pie dough crust. Cover and freeze until firm or frozen.

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0 Responses

  1. linda goodspeed
    | Reply

    I was wondering if the frozen lemon or lime pie could use greek yogurt. I make my yogurt with whole milk and drain it.

    • Mary Lou Sumberg
      | Reply

      Hi Linda,
      I am assuming you want to use greek yogurt for the 1-1/2 cups plain yogurt. We haven’t made this pie with greek yogurt, but I don’t see why it would be a problem. The filling may be a little thicker, but I think that would be okay. If you try it and you like it, please let us know!

      Thanks for using Pomona’s Pectin —

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