Lemon Puff Freeze Dessert Recipes

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:

• Combine melted butter and graham cracker crumbs until evenly soggy.
• Pat down into the bottom of a greased 9x13 pan.
• Bake at 350 degrees for 5 minutes.
• In a separate bowl, combine softened cream cheese, sugar, and cool whip.
• Blend with a hand mixer until light and fluffy.
• Pour and spread the fluffy mixture over the graham cracker crust.
• Refrigerate for 30 minutes
• In a different bowl, combine and mix together lemon pudding and milk until it is thick.
• Spread over the cream cheese topping.
• Top the dessert off with the remaining whip cream, lemon zest, and raspberries.

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.