Frozen Lemon Salad Recipes

LEMON CREAM SALAD

Steps:

• In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in thr raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold. Chill until firm and serve.

FROZEN LEMON PAVLOVA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 10x15 jelly roll pan and line the pan with parchment. Grease the parchment and dust with the cornstarch.
• Beat the 6 egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1 1/2 cups sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue mixture in the prepared pan.
• Whisk together the cinnamon and 1/4 cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture.
• Bake meringue in the preheated oven until lightly brown, 12 to 15 minutes. Remove pan from oven; turn over onto a foil-covered surface, almond side down. Set aside to cool completely. Carefully remove parchment when cool.
• Beat the 3 egg whites until foamy in a large glass or metal mixing bowl. Add salt, continuing to beat until stiff peaks form. Gradually beat in 1 cup sugar; then gradually beat in lemon juice and zest.
• In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture.
• Place the filling in the center of the meringue. Using the foil to lift the meringue, fold the sides of the meringue over the filling, making a log shape. Wrap the log in foil and place in freezer for at least two hours.
• To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.

LEMON CHICKEN SALAD

Steps:

• In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.

FROZEN LEMON SALAD

Steps:

• STir together cream cheese and mayonnaise till smooth.
• Stir lemon sherbet to soften.
• Quickly stir into cream cheese mixture.
• Stir in chopped oranges, peaches and almonds.
• Turn cream cheese/fruit mixture into a 8x8x2 inch dish.
• Cover and freeze until firm.
• To serve, let stand at room temp for 10 minutes.
• Cut into squares and serve on lettuce lined salad plates.

DEL'S-STYLE FROZEN LEMONADE

Steps:

• Peel the skin off of the lemons with a vegetable peeler, being careful not to get any of the bitter pith. Chop the peels into the size of large sesame seeds. You should have about 2 tablespoons.
• In a medium saucepan over medium-high heat, bring 1 cup water, sugar and lemon peel to a boil until the sugar is dissolved and the liquid is clear. Remove from the heat, stir in 1/2 cup water, fresh lemon juice and salt; this will help bring the temperature of the liquid down. Chill completely in the refrigerator, 2 hours.
• Freeze the mixture in an ice cream freezer according to manufacturer's directions.
• Cook's Note: It is very important to the flavor that you freshly squeeze the lemon juice for this recipe; store-bought lemon juice often has an extremely metallic taste.

LEMONADE SALAD

Steps:

• Combine cracker crumbs, butter and sugar. Press into an ungreased 13-in. x 9-in. dish; set aside. , In a bowl, combine milk and lemonade concentrate until smooth (mixture will begin to thicken). Gently fold in whipped topping. Pour over crust. Cover and refrigerate for 3-4 hours. Garnish with oranges and cherries.

FROZEN LEMON FLUFF DESSERT

Steps:

• In a large bowl, whisk together jello, sugar, water, and lemon juice until sugar is dissolved. Cover with plastic wrap and refrigerate until almost set (about 1 hour).
• Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
• In a medium bowl, pour evaporated milk. Beat until stiff peaks start to form (about 3-5 minutes). Add whipped evaporated milk to the jello mixture, and fold in until completely combined. Pour mixture over oreo crust.
• Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.