'50S FROZEN LEMON CRUMB DESSERT
My Mother used to make a similar dessert so when I saw this recipe in the local newspaper I wanted to try it. I remember Mom made her dessert in a metal ice cube tray. Please be aware this recipe has raw eggs.
Provided by L D
Categories Puddings
Number Of Ingredients 9
Steps:
- 1. Mix flour,brown sugar,butter and nuts until crumbly. Spread on foil lines baking sheet. Bake at 350 degrees 10 minutes or until golden. Cool. Break apart into crumbs. Line 9x5-inch loaf pan or ice cube tray with foil, leaving 1 1/2 inch collar around edges. Sprinkle 2/3 of the crumb mixture in bottom. Beat egg yolks until thick and lemon colored. Blend in milk. Add lemon peel and lemon juice. Stir until thickened. Beat egg whites until foamy. Gradually add sugar. Continue beating until stiff peaks form. Fold into lemon mixture. Pour mixture into prepared pan. Sprinkle remaining crumbs on top. Freeze until firm. When frozen,lift from pan and slice.
LEMON CRUMB MUFFINS
I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. -Claudette Brownlee, Kingfisher, Oklahoma
Provided by Taste of Home
Time 45m
Yield 40 muffins.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
FROZEN LEMON FLUFF DESSERT
Number Of Ingredients 8
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.
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
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.
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