Frozen Lemons Recipes

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FROZEN LEMON SQUARES

Provided by Food Network

Categories     dessert

Time 45m

Yield 6-9 servings

Number Of Ingredients 8



Frozen Lemon Squares image

Steps:

  • HEAT oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter in small bowl; press firmly onto bottom of ungreased 8 or 9-inch square pan. BEAT egg yolks, sweetened condensed milk, lemon juice and food coloring in small bowl. Pour into prepared pan. BAKE 30 minutes. Cool. Top with whipped cream. FREEZE 4 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. Dessert can be chilled instead of frozen.
  • Calories 581, Total Fat Grams26.3, Calories From Fat 237, Saturated Fat Grams 15.1, Saturated Fat Grams Pct DailyValue 75, CholesterolMilligrams 178, SodiumMilligrams 289, Sodium Milligrams Pct Daily Value 12, Potassium Milligrams 74, Potassium Milligrams Pct Daily Value 2, Total Carbohydrates Grams 45.2, Total Carbohydrates Grams Pct Daily Value 15, Dietary Fiber Grams 0.6, Dietary Fiber Grams Pct Daily Value 2, Sugars Grams 33.9, Protein Grams 5.9, Protein Grams Pct Daily Value 12, Vitamin A Pct Daily Value 15, Calcium Pct Daily Value 4, Thiamin Pct Daily Value 6, Niacin Pct Daily Value 10, Vitamin C Pct Daily Value 16, Folate Pct Daily Value 15, Magnesium Pct Daily Value 3,
  • **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 large egg yolks
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup lemon juice
Yellow food coloring
Heavy cream, whipped or frozen whipped topping

FROZEN LEMON DESSERT

An excellent dessert to have in your freezer for unexpected company. Light and refreshing. I've tweaked this recipe since I originally submitted it by (1) using more crumbs for the bottom and (2) adding lemon zest.

Provided by Darlene10

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6



Frozen Lemon Dessert image

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.

3/4 cup graham wafer crumbs
1/4 cup margarine or 1/4 cup butter
3/4 cup white sugar
2 eggs
1/3 cup lemon juice (juice from fresh lemons is best)
1 1/4 cups whipping cream

FROZEN LEMONADE

A tasty treat on a hot summer day! Make sure your blender can handle this recipe -- it can be made in 2 batches if needed.

Provided by Lvs2Cook

Categories     Beverages

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5



Frozen Lemonade image

Steps:

  • In a blender or smoothie machine, process the lemon juice and sugar for approximately 30 seconds to blend well. Add 2 cups of water and half the ice and blend, crushing the ice. Add the remaining ice and water. Blend on high speed until the mixture resembles a frozen delight!
  • Divide among 6 glasses and top each glass with a cherry.

1 cup fresh lemon juice (about 6 lemons)
1 cup granulated sugar
4 cups cold water
1 cup cracked ice
6 maraschino cherries, with stems

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