Debbies Passover Frozen Lemon Dessert Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 10x15 jelly roll pan and line the pan with parchment. Grease the parchment and dust with the cornstarch.
• Beat the 6 egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1 1/2 cups sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue mixture in the prepared pan.
• Whisk together the cinnamon and 1/4 cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture.
• Bake meringue in the preheated oven until lightly brown, 12 to 15 minutes. Remove pan from oven; turn over onto a foil-covered surface, almond side down. Set aside to cool completely. Carefully remove parchment when cool.
• Beat the 3 egg whites until foamy in a large glass or metal mixing bowl. Add salt, continuing to beat until stiff peaks form. Gradually beat in 1 cup sugar; then gradually beat in lemon juice and zest.
• In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture.
• Place the filling in the center of the meringue. Using the foil to lift the meringue, fold the sides of the meringue over the filling, making a log shape. Wrap the log in foil and place in freezer for at least two hours.
• To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.

Steps:

• Make crust:
• Preheat oven to 350F with rack in middle.
• Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
• Make filling and bake cheesecake:
• Reduce oven temperature to 300°F.
• Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.
• Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.

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 in the top of a double boiler: Whole eggs Egg yolks (you will use the whites later) Lemon Joice Lemon zest Sugar Cook until mixture thickens, stirring constantly. Takes 10-15 minutes - remove from heat and allow to cool. In a separate bowl, beat the 3 egg whites until foamy, add 3 tbsp of sugar slowly, and continue beating until stiff. Fold in beaten egg whites to lemon mixture. Pour into a pretty bowl - freeze for at least 5 hours. Can be made days ahead...cover well. Take it out of the freezer 10-15 minutes before serving.

Steps:

• Line bottom and sides of buttered 9" (22.5 cm) springform pan with ladyfingers.
• In top of double boiler, place 5 yolks and 2 whites. Beat together until smooth.
• Add lemon juice, rind and sugar, and beat lightly.
• Cook until thick, stirring constantly. Cool.
• Fold in cream, which has been whipped.
• Pour into prepared pan.
• Freeze at least 5 hours.
• Beat remaining 3 whites with 4 tablespoons sugar until stiff. Spread on cake.
• Place under broiler briefly until lightly browned.
• Return to freezer.
• Remove one hour before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
• Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
• Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
• Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.

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.