Lemon Graham Freeze Recipes

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LEMON GRAHAM FREEZE



Lemon Graham Freeze image

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

1 can (5 ounces) evaporated milk
1/2 cup sugar
2 tablespoons lemon juice
4 drops yellow food coloring, optional
6 whole graham crackers

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.

FROZEN LEMON CREAM PIE



Frozen Lemon Cream Pie image

Provided by Katie Lee Biegel

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 11

2 cups finely crushed graham cracker crumbs
1/3 cup sugar
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
One 14-ounce can sweetened condensed milk
2 tablespoons grated lemon zest
3/4 cup fresh lemon juice
1/3 cup sugar
4 pasteurized extra-large egg yolks
Whipped cream, for serving
Candied lemon peel, for serving

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.
  • For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.
  • Top with whipped cream and garnish with candied lemon peel.

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.

LEMON DESSERT



Lemon Dessert image

This is the lightest, fluffiest, most refreshing recipe! It was served at the church's baby and wedding showers when my sisters and I were growing up. We loved it then; it's just as wonderful now.

Provided by julie romagnoli

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h45m

Yield 15

Number Of Ingredients 9

15 graham crackers, crushed
⅓ cup white sugar
¼ cup butter, melted
1 cup boiling water
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
2 lemons, juiced and zested
¾ cup water, or as needed
1 cup white sugar
1 (12 fluid ounce) can evaporated milk

Steps:

  • Mix graham crackers, 1/3 cup sugar, and butter in a bowl; press half the graham cracker mixture into the bottom of 9x13-inch baking dish.
  • Combine boiling water and lemon gelatin in another bowl. Mix lemon juice and lemon zest in a measuring cup and add enough water to make 1 cup; stir lemon juice mixture and 1 cup sugar into gelatin mixture until sugar is dissolved. Refrigerate and allow mixture to partially set, about 30 minutes.
  • Beat evaporated milk in a cold glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the milk should curl over slightly. Fold gelatin mixture into whipped milk until evenly mixed.
  • Pour gelatin mixture into prepared crust and sprinkle remaining graham cracker mixture on top. Chill at least 3 hours before serving.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 30.5 g, Cholesterol 15.4 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 3.2 g, Sodium 122.2 mg, Sugar 27.3 g

GRAHAM MOIST LEMON BARS



Graham Moist Lemon Bars image

When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust.

Provided by Carrie Romer

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 18

Number Of Ingredients 8

1 ¾ cups graham cracker crumbs
7 tablespoons butter, softened
2 tablespoons white sugar
5 eggs
3 cups white sugar
6 tablespoons all-purpose flour
½ cup lemon juice
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs, softened butter or margarine, and 2 tablespoons sugar. Press mixture onto bottom of a greased 9 x 13 inch baking pan. Bake for 20 minutes.
  • Beat eggs, sugar, flour, and lemon juice. (If mixture is too thick, water may be added to thin it.) Pour the mixture over the hot graham cracker crust. Bake for 25 minutes, or until golden brown.
  • Dust the top with confectioners' sugar. After cooling, cut into squares.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 45.9 g, Cholesterol 63.5 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 100.8 mg, Sugar 39.7 g

FROZEN LEMON PIE



Frozen Lemon Pie image

With a graham cracker crust and instant pudding, this pie makes a tangy sweet dessert. For a zestier flavor, I make it with lemon pudding. Adding pink lemonade gives it a pretty color.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 6-8 servings.

Number Of Ingredients 5

1-3/4 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
3/4 cup thawed lemonade concentrate
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add lemonade concentrate; whisk for 30 seconds. Immediately fold in whipped topping. Spoon into crust. Freeze until set, about 25 minutes.

Nutrition Facts : Calories 300 calories, Fat 12g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 318mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 0 fiber), Protein 3g protein.

ARCTIC LEMON FREEZE



Arctic Lemon Freeze image

This recipe was given to me by my cousin's wife. She always has to double the recipe as they are raising six beautiful daughters together. The doubled recipe fits a 9"x13" pan.

Provided by Mercy

Categories     Frozen Desserts

Time 3h15m

Yield 9 serving(s)

Number Of Ingredients 6

2 tablespoons butter, melted
1 cup graham cracker crumbs
1 (21 ounce) can lemon flavor instant pudding and pie filling
1 can sweetened condensed milk
1/2 cup lemon juice
1 1/2 cups Cool Whip

Steps:

  • Stir the melted butter into the graham cracker crumbs.
  • Pat the crumb mixture into the bottom of buttered 8"x8" square inch pan, reserving one tablespoon for garnish.
  • In medium bowl, combine the pie filling, sweetened condensed milk and lemon juice and mix until smooth.
  • Spread into the prepared pan and top with Cool Whip and reserved crumbs.
  • Freeze for 3 hours prior to serving.

Nutrition Facts : Calories 545.6, Fat 12.3, SaturatedFat 7.8, Cholesterol 27, Sodium 1027, Carbohydrate 106.4, Fiber 0.3, Sugar 38.5, Protein 5.6

LEMON SNOW FREEZE



Lemon Snow Freeze image

This recipe is from my mother's collection and is torn out of an old Ladies' Home Journal. It must be from the 60's...I wish I could show you the great hair flip on the woman with pearls making this. Did all our mother's wear dresses and pearls to cook in?

Provided by mary winecoff

Categories     Pie

Time 4h15m

Yield 1 pie

Number Of Ingredients 8

1 cup graham cracker crumbs
6 tablespoons sugar
3 tablespoons butter, melted
2 eggs, separated
1 (1 1/3 cup) can sweetened condensed milk
1 teaspoon lemon rind, grated
1/2 cup lemon juice
1 1/2 cups angel flake coconut (the recipe calls for a can)

Steps:

  • Combine graham cracker crumbs with 2 tablespoon of the sugar, and melted butter.
  • Press mixture on bottom and sides of lightly buttered pie pan.(the recipe calls for a refrigerator tray but I don't have a clue what that is).
  • Beat egg yolks until thick.
  • Combine with condensed milk.
  • Add lemon rind and juice gradually, stirring until thick.
  • Stir in 1 cup coconut.
  • Whip egg whites until foamy.
  • Gradually beat in rest of sugar, then beat until stiff.
  • Fold into lemon mixture.
  • Pour into tray (pie pan)
  • Sprinkle top with remaining coconut.
  • Chill in freezer until firm about 4 to 6 hours.

Nutrition Facts : Calories 2967.3, Fat 124.2, SaturatedFat 80.3, Cholesterol 653.3, Sodium 1697.1, Carbohydrate 426.5, Fiber 7.8, Sugar 375.4, Protein 55.1

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