Best Lemon Icebox Dessert Recipes

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LEMON ICE-BOX CAKE I



Lemon Ice-Box Cake I image

Light, fluffy dessert-like cake with a taste of cheesecake.

Provided by Glenda

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 24

Number Of Ingredients 10

14 graham crackers, crushed
½ cup white sugar
½ cup melted butter
1 (12 fluid ounce) can evaporated milk, chilled
1 cup white sugar
2 lemons, juiced
1 (3 ounce) package lemon flavored Jell-O®
1 cup crushed pineapple, drained
½ cup graham cracker crumbs
¼ cup maraschino cherries, drained and chopped

Steps:

  • To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
  • Mix lemon gelatin with 1 cup boiling water and let cool.
  • Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
  • Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight. Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 28.2 g, Cholesterol 14.7 mg, Fat 6.1 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 123.4 mg, Sugar 21.7 g

LEMON ICEBOX DESSERT



Lemon Icebox Dessert image

I always remember my mom making this for her bridge club and hoping that when I got home from school she would have a piece left for me...she always did! -Sue Draheim

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 16

1-1/2 cups all-purpose flour
4-1/2 teaspoons sugar
3/4 cup cold butter
FILLING:
8 large eggs, separated
2 cups sugar, divided
2/3 cup lemon juice
3 tablespoons grated lemon zest
1 tablespoon unflavored gelatin
1/2 cup plus 2 tablespoons cold water, divided
1/2 teaspoon cream of tartar
TOPPING:
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 cup sweetened shredded coconut
1 tablespoon grated orange zest

Steps:

  • In a small bowl, combine the flour and sugar. Cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack., For filling, in a large heavy saucepan, combine egg yolks, 1 cup sugar, lemon juice and zest. Sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Add to the egg yolk mixture. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Remove from the heat; cool completely., In another large saucepan, combine egg whites, cream of tartar, and remaining sugar and water. Cook over low heat, beating with a hand mixer on low speed until mixture reaches 160°. Pour into a large bowl; beat on high until soft peaks form. Gently fold into yolk mixture. Spread over crust., For topping, in a small bowl, beat the cream and confectioners' sugar until soft peaks form; spread over filling. Combine coconut and orange zest; sprinkle over top. Cover and chill for 4 hours or overnight. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 19g fat (11g saturated fat), Cholesterol 150mg cholesterol, Sodium 141mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON ICE BOX CAKE



Lemon Ice Box Cake image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 7

4 ounces cream cheese, softened
3 cups heavy cream
1/3 cup confectioners' sugar
2 teaspoons lemon zest, plus for garnish
1/2 teaspoon vanilla extract
11 ounces vanilla wafer cookies
10 ounces lemon curd

Steps:

  • Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
  • Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
  • Garnish each serving with lemon zest when ready to eat.

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