Best Frozen Lemon Crunch Recipes

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FROZEN LEMON CRUNCH



Frozen Lemon Crunch image

I'm posting this for a request. I haven't made it but it comes from an old NZ cookbook I use often and never have failures from!

Provided by JustJanS

Categories     Frozen Desserts

Time 15m

Yield 1 lemon crunch

Number Of Ingredients 9

1 cup evaporated milk, chilled
1/3 cup lemon juice
2 eggs
1/2 cup sugar
1/4 teaspoon salt
1 tablespoon grated lemon rind
1/2 cup corn flakes (breakfast cereal)
3 tablespoons sugar
2 tablespoons melted butter

Steps:

  • Whip milk until stiff, add lemon juice, and whip until very stiff.
  • Beat eggs, 1/2 cup of sugar and salt together until thick and creamy.
  • Fold in whipped milk and grated rind.
  • Pour into icecream trays.
  • Mix cornflakes, 3 tablespoons sugar and butter.
  • Sprinkle over filling.
  • Freeze until firm.

Nutrition Facts : Calories 1295.2, Fat 52.1, SaturatedFat 29.3, Cholesterol 557.1, Sodium 1254.5, Carbohydrate 184, Fiber 1.3, Sugar 142.1, Protein 31.3

FROZEN LEMON CRUNCH



Frozen Lemon Crunch image

Number Of Ingredients 11

2 tablespoons butter
1/2 cup crushed cornflakes
3 tablespoons brown sugar
1/2 cup pecans, chopped
3 egg yolk
1/2 cup sugar
3 tablespoons lemon juice
2` tablespoons lemon rind, grated
3 egg whites
1/4 teaspoon salt
1 cup heavy cream, whipped

Steps:

  • Melt butter in skillet; add cornflakes, brown sugar, and pecans. Cook and stir until sugar melts and caramelizes slightly. Set aside. In small saucepan, beat egg yolks and sugar until light and foamy. Cook over low heat until thick. Add lemon juice and rind. Cool. In large bowl, beat egg whites with salt until stiff. Fold in cooled egg yolk mixture and whipped cream. Place half of cornflakes mixture on bottom of springform pan. Pour in lemon mixture and top with remaining cornflakes mixture. Freeze a minimum of 4 hours.

Nutrition Facts : Nutritional Facts Serves

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