Frosty Lemon Chiller Recipes

Steps:

• Place yogurt, peaches, pineapple with its juice, the banana, drink mix and ice in blender; cover. Blend on high speed until smooth.
• Pour water into large plastic or glass pitcher. Add yogurt mixture; stir until well blended.
• Serve over ice cubes in tall glasses. Top each serving with a strawberry.

Steps:

• In a blender, combine the first five ingredients; cover and process on high until blended. Add ice cubes, a few at a time; cover and process until slushy. Pour into chilled glasses. Serve immediately.

Steps:

• Combine ingredients in a glass and muddle, strain into a chilled martini glass, top with Lemon Zest Meringue.
• Place egg whites in small bowl, beat on high speed for 1 minute, add in sugar, almond liqueur, and zest. Continue beating until stiff peaks form. Put on top of drink, torch with a butane torch until tips are golden, serve immediately.

Steps:

• Wrap outside of a 3 1/2-cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.
• In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.
• Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).
• In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries and dust with confectioners' sugar.

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheeses and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour., Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, butter, lemon zest and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour., Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon zest into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving.

Steps:

• Beat cream cheese and drink mix until smooth. In another bowl, whisk milk and pudding mix 1-1/2 minutes (mixture will be very thick). Beat into cream cheese mixture. Beat in a third of the whipped topping. Fold in remaining whipped topping. , Reserve 3 tablespoons cookie crumbs; fold remaining crumbs into cream cheese mixture. Spoon into crust, spreading evenly. Sprinkle with reserved crumbs., Freeze, covered, until firm, 4-5 hours. Remove from freezer 15-30 minutes before serving. If desired, top with lemon slices and mint.

Steps:

• Combine butter and sugar for cookies in a large bowl; beat with an electric mixer until fluffy. Mix in cornstarch. Add flour, lemon juice, and lemon peel; beat on low speed until a soft dough forms. Shape dough into a 2-inch diameter log. Wrap in waxed paper and chill in the refrigerator until firm, 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove dough from refrigerator and cut into 1/4-inch slices. Place cookies on an ungreased cookie sheet.
• Bake in the preheated oven until firm, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Repeat with remaining dough.
• While cookies are baking, combine powdered sugar, butter, lemon peel, lemon juice, and food coloring for frosting in a large bowl; beat with an electric mixer until smooth. Spread frosting onto cooled cookies. Let frosting dry completely before storing.