Lemon Freeze Dessert Recipes

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LEMON FLUFF DESSERT



Lemon Fluff Dessert image

Wondering what to do with the can of evaporated milk and graham crackers in your pantry? Try this light, lip-smacking treat with a lovely lemon flavor for dessert tonight. Or make it a day ahead and refrigerate for convenience. Leola McKinney - Morgantown, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 7

1 can (12 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1 cup sugar
1-1/3 cups boiling water
1/4 cup lemon juice
1-3/4 cups graham cracker crumbs
5 tablespoons butter, melted

Steps:

  • Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

Nutrition Facts : Calories 221 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 151mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON FREEZE DESSERT



Lemon Freeze Dessert image

This is posted in response to a request. I remember making this when I was about 12 years old, boy does it bring back memories.

Provided by Mysterygirl

Categories     Pie

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup corn flake crumbs
2 tablespoons sugar
1/4 cup melted butter
2 eggs, separated
1 1/3 cups sweetened condensed milk
1/3 cup lemon juice
1/2 teaspoon lemon zest, grated
3 tablespoons sugar

Steps:

  • Combine corn flake crumbs, 2 Tbsp sugar and melted butter in an 8 inch pie pan; mix well.
  • Remove 1- 2 Tbsp of the mixture and reserve for topping.
  • Press remaining mixture of crumbs to evenly form crust.
  • Beat egg yolks until thick.
  • Combine with condensed milk.
  • Add lemon juice and lemon peel.
  • Stir until thickened.
  • Beat egg whites until stiff, not dry.
  • Gradually add 3 Tbsp sugar to egg whites.
  • Fold gently into lemon mixture.
  • Pour into pie pan.
  • Sprinkle with reserved crumbs.
  • Freeze until firm.
  • Remove from freezer 10- 15 minutes before serving.

LEMON FREEZE



Lemon Freeze image

Provided by Food Network Kitchen

Categories     dessert

Yield 2 servings

Number Of Ingredients 6

2 cups fresh lemon juice
2 tablespoon grated lemon zest
1 cup sugar
2 tablespoon honey
1 1/2 cups cold heavy cream
1/2 cup water

Steps:

  • Combine all ingredients in a food processor. Puree until smooth. Pour into a 9x9-inch metal baking dish and freeze for about 4 hours until solid.

FROZEN LEMON DESSERT



Frozen Lemon Dessert image

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

3/4 cup graham wafer crumbs
1/4 cup margarine or 1/4 cup butter
3/4 cup white sugar
2 eggs
1/3 cup lemon juice (juice from fresh lemons is best)
1 1/4 cups whipping cream

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.

FROZEN YOGURT ICE POPS WITH LEMON CURD



Frozen Yogurt Ice Pops With Lemon Curd image

These easy, riffable lemon ice pops get their rich, velvety texture from full-fat yogurt and a teaspoon of agar agar, while lemon curd adds a tangy brightness.

Provided by The Silver Spoon Kitchen

Yield 8 servings

Number Of Ingredients 9

1 cup (200g) superfine or caster sugar
4 unwaxed lemons
7 Tbsp. (100g) unsalted butter
3 eggs
1 egg yolk
⅔ cup (150ml) heavy cream
¾ cup (200g) plain full-fat yogurt
1¼ cups (360g) lemon curd
1 tsp. (2g) agar agar

Steps:

  • Grate the zest of the lemons, then juice them. Place the zest in a bain-marie or double boiler. Pour the juice through a strainer into the bain-marie, add the sugar, then stir to combine. Cut the cold butter into small cubes and add to the bowl.
  • In a separate bowl, beat the eggs and the additional yolk with a fork. Gently heat the butter, sugar and lemon mix in the bain-marie or double boiler until the butter has just melted then add the beaten eggs.
  • Cook for 10-12 minutes, stirring with a silicone spatula until the mixture thickens and coats the spatula. A line drawn with a finger through the mixture on the spatula should remain visible for several seconds.
  • Pour the lemon curd into a storage container and leave to cool in the refrigerator. Extra lemon curd can be served with berries, over yogurt, or on biscuits.
  • Pour the cream into a small saucepan, then add the agar agar. Mix with a hand whisk and bring to a boil over medium-low heat. Cook for 1 minute, then remove from the heat. Pour the warm cream into a bowl, add the yogurt, and stir to combine.
  • In a separate bowl, mix half the measured lemon curd with one-third of the cream and yogurt mixture.
  • Pour a layer of the plain cream and yogurt mixture into the base of each ice-pop bar mold, followed by a layer of the lemon curd mixture. Continue alternating the two mixtures until the molds are almost filled. Ripple the remaining lemon curd through the surface of each ice pop. Insert a wooden ice-pop stick into each mold.
  • Transfer the ice-pop molds to the freezer and chill for 6 hours or until frozen. To unmold, dip one ice-pop mold at a time into boiling water for 20 seconds, then remove the ice pop from the mold by gently pulling on the stick. Serve immediately.

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