50s Frozen Lemon Crumb Dessert Recipes
'50S FROZEN LEMON CRUMB DESSERT
My Mother used to make a similar dessert so when I saw this recipe in the local newspaper I wanted to try it. I remember Mom made her dessert in a metal ice cube tray. Please be aware this recipe has raw eggs.
Provided by L D
Categories Puddings
Number Of Ingredients 9
Steps:
- 1. Mix flour,brown sugar,butter and nuts until crumbly. Spread on foil lines baking sheet. Bake at 350 degrees 10 minutes or until golden. Cool. Break apart into crumbs. Line 9x5-inch loaf pan or ice cube tray with foil, leaving 1 1/2 inch collar around edges. Sprinkle 2/3 of the crumb mixture in bottom. Beat egg yolks until thick and lemon colored. Blend in milk. Add lemon peel and lemon juice. Stir until thickened. Beat egg whites until foamy. Gradually add sugar. Continue beating until stiff peaks form. Fold into lemon mixture. Pour mixture into prepared pan. Sprinkle remaining crumbs on top. Freeze until firm. When frozen,lift from pan and slice.
FROZEN LEMON DESSERT
Refreshing dessert and a staunch family favourite that I have been making for many years. I usually freeze overnight.
Provided by Grams47
Categories Frozen Desserts
Time 20m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Lightly grease an 8 inch square cake pan. Press 1/2 cup of graham wafer crumbs in pan.
- In a saucepan, combine 1/2 cup granulated sugar, 2 egg yolks, 1/3 cup lemon juice and 1 tablespoon of grated lemon rind.
- Cook over medium heat, stirring constantly, until thickened. Cool.
- Beat the 2 egg whites to form stiff but moist peaks, gradually add 1/4 cup of granulated sugar, beat until stiff and shiny.
- Fold meringue into cooled custard together with 1 1/4 cups of whipped heavy cream.
- Turn into prepared pan, sprinkle with reserved 1/2 cup of crumbs. Freeze until firm; cut into squares and serve frozen. Makes 9 servings.
Nutrition Facts : Calories 235.1, Fat 14.1, SaturatedFat 8.1, Cholesterol 82.2, Sodium 71.2, Carbohydrate 25.7, Fiber 0.4, Sugar 19.9, Protein 2.7
FROZEN LEMON DESSERT
An excellent dessert to have in your freezer for unexpected company. Light and refreshing. I've tweaked this recipe since I originally submitted it by (1) using more crumbs for the bottom and (2) adding lemon zest.
Provided by Darlene10
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease an 8" pan.
- Melt butter and add graham wafer crumbs.
- Mix and press most of the crumbs in the bottom of the pan reserving a couple of tablespoons for later.
- Combine in a sauce pan a 1/2 cup sugar, 2 egg yolks and lemon juice.
- Cook over medium heat stirring constantly until thickened. Add a tablespoon of lemon zest (optional but great).
- Cool.
- Beat 2 egg whites to form stiff peaks.
- Gradually add 1/4 cup sugar and beat until stiff.
- Fold meringue into cooled custard together with 1 1/4 cups of whipping cream whipped.
- Turn into prepared pan.
- Sprinkle reserved crumbs and freeze until firm.
- Serve frozen.
- Keeps well in freezer.
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