Debbies Passover Frozen Lemon Dessert Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.
• In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan.
• Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan.
• Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.

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.

Steps:

• mix together Ritz crackers, melted butter, and powdered sugar. reserve 1/2 cup for topping.
• press into the bottom of an 8x8 baking dish.
• in a bowl combine condensed milk, cool whip and lemonade until blended.
• pour over crust.
• sprinkle the top with reserved topping.
• freeze overnight and serve frozen.

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.

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.