Frozen Lemon Slices Recipes

FROZEN LEMON SQUARES

Steps:

• HEAT oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter in small bowl; press firmly onto bottom of ungreased 8 or 9-inch square pan. BEAT egg yolks, sweetened condensed milk, lemon juice and food coloring in small bowl. Pour into prepared pan. BAKE 30 minutes. Cool. Top with whipped cream. FREEZE 4 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. Dessert can be chilled instead of frozen.
• Calories 581, Total Fat Grams26.3, Calories From Fat 237, Saturated Fat Grams 15.1, Saturated Fat Grams Pct DailyValue 75, CholesterolMilligrams 178, SodiumMilligrams 289, Sodium Milligrams Pct Daily Value 12, Potassium Milligrams 74, Potassium Milligrams Pct Daily Value 2, Total Carbohydrates Grams 45.2, Total Carbohydrates Grams Pct Daily Value 15, Dietary Fiber Grams 0.6, Dietary Fiber Grams Pct Daily Value 2, Sugars Grams 33.9, Protein Grams 5.9, Protein Grams Pct Daily Value 12, Vitamin A Pct Daily Value 15, Calcium Pct Daily Value 4, Thiamin Pct Daily Value 6, Niacin Pct Daily Value 10, Vitamin C Pct Daily Value 16, Folate Pct Daily Value 15, Magnesium Pct Daily Value 3,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

FROZEN LEMONADE

Steps:

• Reserve 1 lemon for garnish. Remove wide strips of zest from 2 lemons with a vegetable peeler (do not remove the pith). Juice enough of the lemons to make 2 cups lemon juice.
• Add the lemon zest strips, sugar and 1 1/2 cups water to a medium saucepan and bring to a boil, stirring until the sugar is dissolved. Turn off the heat and stir in 1/2 teaspoon salt. Discard the zest strips and let cool for 15 minutes.
• Pour the simple syrup into a pitcher and stir in the lemon juice and 2 cups cold water. Divide the mixture among three 12-compartment ice cube trays and freeze until solid, 8 hours and up to overnight. (The ice cubes will not be as solid as ice.)
• Add the lemonade cubes and 1/2 cup cold water to a blender and blend, stopping the blender and stirring as needed, until the mixture is smooth and pourable. Pour the lemonade slushie into four 8-ounce glasses. Slice 4 thin slices from the reserved lemon and garnish each glass with a lemon slice.

FROZEN LEMON SLICES

Steps:

• Slice lemons thinly and remove seeds with the tip of a sharp knife.
• Place rounds on parchment-lined baking sheets.
• Freeze for several hours until solid.
• Transfer to a freezer-safe container for storing in the freezer.
• Use lemon slices in drinks of all kinds.

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.

ALKALIZING FROZEN LEMON SLICES

Steps:

• Slices the lemons fairly thin.
• Lay the slices out on a cookie sheet and put in the freezer for about an hour, or until frozen solid.
• Place the frozen lemon slices (or wedges) in a freezer bag and return to the freezer.

FROZEN LEMON SQUARES

Steps:

• Mix graham crumbs and margarine; press onto bottom of 9-inch square pan.
• Beat yogurt and concentrate with mixer until blended; spread over crust.
• Freeze 4 hours or until firm. Serve topped with COOL WHIP.

HOW TO FREEZE LEMONS OR LIMES

Steps:

• Quarter lemons and place in single layer on cookie sheet. Place in freezer until frozen. Place in ziplock bag and remove as needed. Lemons can be frozen whole but they will be mushy when defrosted although the juice will be fine.
• You can also freeze lemon slices the same way.
• The juice can be frozen in ice cube trays for use layer as well as the zest.