Frozen Lemon Dessert Recipes

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.

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.

Steps:

• In a large bowl, beat the eggs, sugar and ricotta cheese; slowly add 1/2 cup butter. Stir in lemon juice and zest. Transfer to a large saucepan. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Transfer to a large bowl; cool completely., Line a 9x5-in. loaf pan with plastic wrap. In a small bowl, whip the cream until soft peaks form. Fold into cooled lemon mixture. Pour into prepared pan. Combine cookie crumbs and remaining butter; sprinkle over lemon mixture. Cover and freeze for several hours or overnight. , Remove from the freezer 10 minutes before serving. Using plastic wrap, lift dessert out of pan. Invert onto a serving platter; discard plastic wrap. Cut into slices.

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.