Lemon Crunch Dessert Recipes

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LEMON CRUNCH DESSERT

This dessert is so light and airy, it's going to be real hard not to eat the whole pie at once. It's sweet, tangy, and bursting with lemon flavor. The gingersnap cookie crust and the ginger/almond topping add a nice crunch to the pie. It will be a favorite at your next party.

Provided by Goldie Barnhart

Categories     Puddings

Time 1h45m

Number Of Ingredients 16



Lemon Crunch Dessert image

Steps:

  • 1. Have a 9 1/2 or 10-inch pie plate ready.
  • 2. Crust: Crush cookies in food processor until you have fine crumbs. Add softened butter until moist. Then save a 1/4 cup of the crumb mixture for topping.
  • 3. Press remaining crumb mixture in bottom and up the sides. Refrigerate for at least 30 minutes or until crust is firm.
  • 4. Meanwhile, make the mousse. In a large bowl, dissolve gelatin in boiling water.
  • 5. Stir in lemon sherbet until melted, then yogurt until blended. Refrigerate 15 minutes, stirring once or twice, or until mixture starts to set up and thick enough to hold its shape when dropped from a spoon. Gently stir in whipped topping until well blended.
  • 6. Spread slightly less than half the mixture over the crust. Top with sliced strawberries.
  • 7. Then add remaining mousse mixture, mounding slightly in center. Refrigerate up to 2 days at this point.
  • 8. Topping: Mix the reserved 1/4 cup crumb mixture, the almonds, and sugar in a small (preferably non-stick) pan. Stir constantly over med-low heat 2 to 3 minutes (watch carefully it may burn). Cool completely.
  • 9. Before serving sprinkle on top of pie and garnish with fanned strawberries and lemon slices.
  • 10. NOTE: I made this for Easter and decided to use a springform pan. It turned out great! It should be easier to cut this way than in a pie plate.

CRUST
45 small gingersnap cookies, about 2 cups
5 Tbsp butter or margarine at room temperature
LEMON MOUSSE
2 pkg lemon gelatin, 3 oz. each
1 1/2 c boiling water
1 pt lemon sherbet, slightly softened
1 container low-fat lemon yogurt, 8 oz.
2 c thawed frozen whipped topping
1 pt fresh strawberries, hulled and rinsed cut into 1/4 in. slices
TOPPING
3 Tbsp sliced almonds
2 tsp granulated sugar
1/4 c reserved crumb mixture
FOR GARNISH
10 whole strawberries and lemon slices

LEMON CRUNCH

From Company's Coming's "Most Loved Treats". I am intrigued by these bars as they contain soda crackers! Will let you know when I try them out!

Provided by Redsie

Categories     Bar Cookie

Time 50m

Yield 36 squares, 36 serving(s)

Number Of Ingredients 10



Lemon Crunch image

Steps:

  • Bottom Layer: Combine all 6 ingredients in medium bowl until crumbly.
  • Reserve 1 cup for topping.
  • Press remaining crumb mixture firmly in ungreased 9x9 inch pan.
  • Bake in 350F oven for 15 minutes.
  • Remove from oven.
  • Lemon Filling: Beat eggs in heavy medium saucepan.
  • Add remaining 3 ingredients.
  • Heat and stir on medium until thickened.
  • Spread evenly over crumb layer in pan.
  • Sprinkle reserved crumb mixture over top.
  • Bake for about 20 minutes until golden brown.
  • Let stand in pan or wire rack until cool.
  • Cut into 36 squares.

Nutrition Facts : Calories 125.2, Fat 7.8, SaturatedFat 2.9, Cholesterol 17.6, Sodium 104, Carbohydrate 13.1, Fiber 0.7, Sugar 8.6, Protein 1.3

1 1/3 cups crushed soda crackers
3/4 cup margarine or 3/4 cup butter
3/4 cup flour
1/2 cup granulated sugar
1/2 cup medium unsweetened coconut
1 teaspoon baking powder
3 large eggs
1 cup granulated sugar
1 lemon, juice and rind of, grated
1/4 cup margarine or 1/4 cup butter

LEMON CRUNCH CAKE

Tender, lemony butter cake lies beneath a crisp, crunchy, crackling shell for a delicious contrast in every bite of this cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h5m

Number Of Ingredients 11



Lemon Crunch Cake image

Steps:

  • Preheat oven to 350 degrees. Brush an 8-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on all sides; brush parchment with butter and dust with flour, tapping out excess.
  • Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in another bowl. Beat butter on medium-high speed until pale and fluffy, about 3 minutes. Add 1 1/3 cups granulated sugar in a steady stream and beat, scraping down sides of bowl as needed, until pale and fluffy, about 3 minutes. Beat in finely grated lemon zest and juice.
  • Reduce speed to low. Add flour mixture in 3 batches, alternating with milk mixture; beat until just combined.
  • In a large bowl, whisk egg whites until soft peaks form. Fold half into batter, then fold in remainder. Transfer to prepared pan, smoothing top. Sprinkle with remaining 1/4 cup granulated sugar, julienned lemon zest, and sanding sugar.
  • Bake until a tester inserted in center comes out clean, about 40 minutes. Let cool in pan on a wire rack 30 minutes. Using parchment, carefully transfer to rack; let cool completely. Slice with a serrated knife, dollop with whipped cream, and serve.

10 tablespoons unsalted butter, room temperature, plus more for pan
2 1/2 cups sifted cake flour (not self-rising), plus more for pan
2 teaspoons baking powder
Pinch of coarse salt
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 1/3 cups granulated sugar, plus 1/4 cup for topping
Finely grated zest and juice of 1 lemon, plus 1 packed tablespoon thin strips lemon zest
3 large egg whites, room temperature
2 tablespoons coarse sanding sugar
Lightly sweetened whipped cream, for serving

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