FROZEN LEMONADE
A cooling treat for hot summer days: Just freeze sweet and tangy lemonade into ice cubes, then blitz into a slushie.
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 3
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.
LEMON FREEZIES
This is a super easy lemonade treat perfect for summer! I've made these many times, and they are so delicious. They're so easy, and they only have 1 ingredient!
Provided by ItsLaurenMarie
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 3h5m
Yield 6
Number Of Ingredients 3
Steps:
- Pour 3/4 cup lemonade into each ice pop cavity, leaving 1/2 inch clear at the top. Transfer ice pop tray carefully to the freezer. Freeze for 1 1/2 hour. Insert a popsicle stick into each ice pop. Freeze until solid, about 1 1/2 hour more.
Nutrition Facts : Calories 74.4 calories, Carbohydrate 19.4 g, Fat 0.1 g, Protein 0.1 g, Sodium 7.4 mg, Sugar 18.6 g
LEMON GRAHAM FREEZE
This light, pleasantly tart dessert is convenient since you make it ahead of time.-Sharon Hancock, Belleville, Ontario
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place milk in a small bowl; add beaters to bowl. Freeze for 25-30 minutes or until soft crystals form around edges of bowl. , Beat milk until stiff peaks form. Gradually add the sugar, lemon juice and food coloring if desired. , Place five graham crackers in an ungreased 11x7-in. dish; pour milk mixture over crackers. Crush remaining graham cracker and sprinkle over top. Cover and freeze until firm.
Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 120mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON FREEZE
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.
EASY LEMON FREEZE
Lemon Lovers Rejoice!! This easy creamy frozen lemon pie hits the perfect refreshing tangy sweet note for a summer dessert - It takes only 10 minutes prep time to make this cool summer treat!!
Provided by Chef mariajane
Categories Frozen Desserts
Time 10m
Yield 16 squares
Number Of Ingredients 7
Steps:
- Preheat oven to 375F . Line an 8x8-inch baking dish with parchment paper, overlapping two sides for easy removal.
- Melt butter in small saucepan. Stir in sugar and crumbs. Reserve 1 tablespoons for garnish. Pat crumbs on bottom of prepared bakng dish.
- Bake in preheated oven for 5 minutes.
- Prepeare lemon pie filling as per package directions and let cool.
- Combine pie filling, sweetened condensed milk and lemon juice in a medium bowl. Mix until smooth.
- Spread into prepared pan. Top with whipped cream and reserved crumbs.
- Freeze 3 hours. Cut into squares. If desired, garnish with lemon slices before serving.
Nutrition Facts : Calories 142.8, Fat 5.5, SaturatedFat 3.4, Cholesterol 17.8, Sodium 53.9, Carbohydrate 21.2, Fiber 0.2, Sugar 14.7, Protein 2.7
LEMON FREEZE DESSERT
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
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.
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