Lemon Freeze Dessert Recipes

Steps:

• Pour 3/4 cup lemonade into each ice pop cavity, leaving 1/2 inch clear at the top. Transfer ice pop tray carefully to the freezer. Freeze for 1 1/2 hour. Insert a popsicle stick into each ice pop. Freeze until solid, about 1 1/2 hour more.

Steps:

• Place milk in a small bowl; add beaters to bowl. Freeze for 25-30 minutes or until soft crystals form around edges of bowl. , Beat milk until stiff peaks form. Gradually add the sugar, lemon juice and food coloring if desired. , Place five graham crackers in an ungreased 11x7-in. dish; pour milk mixture over crackers. Crush remaining graham cracker and sprinkle over top. Cover and freeze until firm.

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 corn flake crumbs, 2 Tbsp sugar and melted butter in an 8 inch pie pan; mix well.
• Remove 1- 2 Tbsp of the mixture and reserve for topping.
• Press remaining mixture of crumbs to evenly form crust.
• Beat egg yolks until thick.
• Combine with condensed milk.
• Add lemon juice and lemon peel.
• Stir until thickened.
• Beat egg whites until stiff, not dry.
• Gradually add 3 Tbsp sugar to egg whites.
• Fold gently into lemon mixture.
• Pour into pie pan.
• Sprinkle with reserved crumbs.
• Freeze until firm.
• Remove from freezer 10- 15 minutes before serving.

Steps:

• Combine all ingredients in a food processor. Puree until smooth. Pour into a 9x9-inch metal baking dish and freeze for about 4 hours until solid.

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.

Steps:

• Preheat oven to 375F . Line an 8x8-inch baking dish with parchment paper, overlapping two sides for easy removal.
• Melt butter in small saucepan. Stir in sugar and crumbs. Reserve 1 tablespoons for garnish. Pat crumbs on bottom of prepared bakng dish.
• Bake in preheated oven for 5 minutes.
• Prepeare lemon pie filling as per package directions and let cool.
• Combine pie filling, sweetened condensed milk and lemon juice in a medium bowl. Mix until smooth.
• Spread into prepared pan. Top with whipped cream and reserved crumbs.
• Freeze 3 hours. Cut into squares. If desired, garnish with lemon slices before serving.

Steps:

• Prepare a 9-inch springform pan.
• In a double boiler, mix/cook 2 eggs and three egg yolks, lemon juice and sugar until thick, stirring constantly; cool.
• Whip the cream, and fold into cooled lemon mixture.
• Mix together the vanilla wafers and melted margarine or butter (use just enough butter to hold the wafers together, you might use less or more than 1/3 cup).
• Line the bottom and sides of the springform pan with vanilla wafers.
• Pour the lemon mixture into the pan.
• In a bowl beat 3 egg whites until foamy, add in cream of tartar and icing sugar; beat until stiff peaks form.
• Spread on the top of the lemon mixture.
• Set oven to broil.
• Brown the meringue under the broiler until brown (watch closely not to burn, and make certain that the egg white topping does not touch the top of the meringue).
• Cover with foil and freeze for 8 or more hours.
• Remove from freezer (taking foil off immediately!) at least 1 hour before serving.
• **NOTE** if using a graham cracker crust mix 2 cups graham cracker crumbs with 1/3 cup plus 2 tablespoons melted butter or margarine and about 1/3 cup sugar.

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.