Frozen Lemon Dessert
User Reviews
5
Frozen Lemon Dessert
Description
This frozen dessert starts with a crust of crushed graham crackers mixed with melted butter and granulated sugar, pressed into a baking dish to form the base. The filling is a carefully folded mixture of beaten egg whites whipped to stiff peaks with sugar, egg yolks beaten until creamy, lemon juice, and lemon zest, combined with whipped heavy cream to create a light and airy texture.
The preparation involves gently folding these components to preserve airiness and achieve a smooth, fluffy filling. The dessert is finished by sprinkling some reserved crumb mixture on top, adding texture and flavor contrast to the creamy layer.
Frozen Lemon Dessert is served chilled, offering a cool, tangy finish to a meal. Its balance of buttery crust and lemony cream makes it suitable for warm weather or as a refreshing palate cleanser.
Key to success is careful folding to maintain lightness and avoid overmixing. The recipe can be adapted by substituting lime for lemon to adjust the flavor profile. The dessert requires adequate freezing to set properly before serving.
Ingredients
- ¼ cup butter melted
- 2 cups graham crackers smashed into crumbs
- 2 tablespoons granulated sugar
- 1 ½ cup heavy cream
- 4 large egg separated save yolks and whites in separate bowls
- 1 cup sugar
- ½ cup lemon juice fresh
- lemon zest of one
Instructions
- In a medium bowl, combine the first three ingredients (butter, graham cracker crumbs, and 2 tablespoons of sugar) until combined. Press the graham cracker mixture into the bottom of the pan. Use a 9X11 inch baking dish (save a handful of the crumb mixture to sprinkle over the top when finished).
- In a large mixing bowl (or bowl of an electric mixer) whip the whipping cream until stiff peaks, set aside. Separate egg yolks and egg whites (make sure none of the yolks get in the whites or they won't whip properly).
- With a stand mixer or handheld mixer- beat the egg whites until soft peeks. Add one cup of sugar and beat until stiff peaks form, set aside.
- Beat egg yolks until creamy and pale yellow. Add lemon juice and lemon zest and beat again until incorporated.
- Use a spatula and gently fold in egg yolks to the egg whites, best folding method is up down motion and alternating scraping the sides of the bowl. Fold until uniform. Fold the egg yolks and egg whites into the large bowl of whipped cream. Use the same folding method to incorporate.
- Place the prepared lemon filling in the pan prepared with graham cracker crumbs and spread evenly to cover all the pan. Sprinkle the extra crumbs on top. Cover and freeze 2 hours and up to 2 months. For best results allow to freeze at least 2 hours before serving.
- After the lemon bars are frozen use a sharp knife to cut them into small squares. Serve cold!
Notes
- Fold the egg and cream mixture gently to keep the filling light and airy.
- Substitute lime juice and zest for lemon to vary the citrus flavor.
- Ensure the dessert is fully frozen before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 156mg | 7% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 556IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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