Best Frozen Lemon Dessert Recipes

FROZEN LEMON FLUFF DESSERT

Steps:

• In a large bowl, whisk together jello, sugar, water, and lemon juice until sugar is dissolved. Cover with plastic wrap and refrigerate until almost set (about 1 hour).
• Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
• In a medium bowl, pour evaporated milk. Beat until stiff peaks start to form (about 3-5 minutes). Add whipped evaporated milk to the jello mixture, and fold in until completely combined. Pour mixture over oreo crust.
• Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.

FROZEN LEMON DESSERT

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 LEMON DESSERT

Steps:

• In a small bowl, combine the cracker crumbs, butter and sugar; blend well. Press onto the bottom and 1 in. up the sides of a greased 6-in. springform pan. Place on a baking sheet. Bake at 375° for 6-8 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat lemonade concentrate and food coloring if desired for 30 seconds. Gradually blend in ice cream. Fold in whipped topping. Spoon into crust. Freeze until firm, about 2 hours., Remove from freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove side of pan. Garnish with lemon zest if desired.

ITALIAN LEMON FROZEN DESSERT

Steps:

• In a large bowl, beat the eggs, sugar and ricotta cheese; slowly add 1/2 cup butter. Stir in lemon juice and zest. Transfer to a large saucepan. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Transfer to a large bowl; cool completely., Line a 9x5-in. loaf pan with plastic wrap. In a small bowl, whip the cream until soft peaks form. Fold into cooled lemon mixture. Pour into prepared pan. Combine cookie crumbs and remaining butter; sprinkle over lemon mixture. Cover and freeze for several hours or overnight. , Remove from the freezer 10 minutes before serving. Using plastic wrap, lift dessert out of pan. Invert onto a serving platter; discard plastic wrap. Cut into slices.

FROZEN LEMON RASPBERRY DESSERT

Steps:

• 1. Stir together all crust ingredients in medium bowl. Press onto bottom of ungreased 9-inch square pan; set aside.
• 2. Gently stir together raspberries and 1 tablespoon sugar in small bowl; set aside.
• 3. Combine whipping cream and vanilla in medium bowl. Beat at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Reserve 1 cup whipped cream. Gently fold lemon curd into remaining whipped cream.
• 4. Spoon onto prepared crust. Gently swirl raspberries through lemon mixture. Frost top with reserved whipped cream. Cover; freeze until firm (at least 8 hours or overnight).
• 5. Let stand at room temperature 10 minutes before serving. Just before serving, garnish with reserved raspberries.

DEBBIE'S PASSOVER FROZEN LEMON DESSERT

Steps:

• Combine in the top of a double boiler: Whole eggs Egg yolks (you will use the whites later) Lemon Joice Lemon zest Sugar Cook until mixture thickens, stirring constantly. Takes 10-15 minutes - remove from heat and allow to cool. In a separate bowl, beat the 3 egg whites until foamy, add 3 tbsp of sugar slowly, and continue beating until stiff. Fold in beaten egg whites to lemon mixture. Pour into a pretty bowl - freeze for at least 5 hours. Can be made days ahead...cover well. Take it out of the freezer 10-15 minutes before serving.

'50S FROZEN LEMON CRUMB DESSERT

Steps:

• 1. Mix flour,brown sugar,butter and nuts until crumbly. Spread on foil lines baking sheet. Bake at 350 degrees 10 minutes or until golden. Cool. Break apart into crumbs. Line 9x5-inch loaf pan or ice cube tray with foil, leaving 1 1/2 inch collar around edges. Sprinkle 2/3 of the crumb mixture in bottom. Beat egg yolks until thick and lemon colored. Blend in milk. Add lemon peel and lemon juice. Stir until thickened. Beat egg whites until foamy. Gradually add sugar. Continue beating until stiff peaks form. Fold into lemon mixture. Pour mixture into prepared pan. Sprinkle remaining crumbs on top. Freeze until firm. When frozen,lift from pan and slice.

FROZEN LEMON DESSERT

Steps:

• Lightly grease an 8 inch square cake pan. Press 1/2 cup of graham wafer crumbs in pan.
• In a saucepan, combine 1/2 cup granulated sugar, 2 egg yolks, 1/3 cup lemon juice and 1 tablespoon of grated lemon rind.
• Cook over medium heat, stirring constantly, until thickened. Cool.
• Beat the 2 egg whites to form stiff but moist peaks, gradually add 1/4 cup of granulated sugar, beat until stiff and shiny.
• Fold meringue into cooled custard together with 1 1/4 cups of whipped heavy cream.
• Turn into prepared pan, sprinkle with reserved 1/2 cup of crumbs. Freeze until firm; cut into squares and serve frozen. Makes 9 servings.