Creamy Lemon Freeze Lemon Dessert
"This recipe comes from my aunt’s collection, a light and lovely refreshing dessert that is quick and easy, plus it’s a make ahead great to have on hand for unexpected company, perfect to serve dinner guests and has become a favorite at our house. Hard to believe anything that tastes this good is so easy to make. Very freezer friendly."
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (99.7 g)
- Calories 350.8
- Total Fat - 26.1 g
- Saturated Fat - 16 g
- Cholesterol - 84.2 mg
- Sodium - 368.7 mg
- Total Carbohydrate - 27.3 g
- Dietary Fiber - 0.4 g
- Sugars - 25.3 g
- Protein - 4 g
- Calcium - 25.7 mg
- Iron - 0.3 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Lightly grease an 8 inch pan
Step 2
Melt butter, add graham crumbs mix, reserve 2 tablespoons for topping (I bake base 5 minutes in a 350 oven) cool
Step 3
In a saucepan over medium heat combine ½ cup sugar, lightly beaten egg yolks and lemon juice
Step 4
Cook stirring constantly until thickened, add lemon zest (optional but a great addition)
Step 5
Beat egg whites until almost stiff beat in ¼ cup sugar until stiff peaks form, whip whipping cream
Step 6
Fold meringue into cooled custard together with whipped cream
Step 7
Turn into prepared pan, sprinkle with reserved crumbs and freeze until firm, keeps well in freezer
Tips
No special items needed.
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