Lemon Puff Freeze Dessert Recipes

LEMON PUFF FREEZE DESSERT

Steps:

• Prepare a 9-inch springform pan.
• In a double boiler, mix/cook 2 eggs and three egg yolks, lemon juice and sugar until thick, stirring constantly; cool.
• Whip the cream, and fold into cooled lemon mixture.
• Mix together the vanilla wafers and melted margarine or butter (use just enough butter to hold the wafers together, you might use less or more than 1/3 cup).
• Line the bottom and sides of the springform pan with vanilla wafers.
• Pour the lemon mixture into the pan.
• In a bowl beat 3 egg whites until foamy, add in cream of tartar and icing sugar; beat until stiff peaks form.
• Spread on the top of the lemon mixture.
• Set oven to broil.
• Brown the meringue under the broiler until brown (watch closely not to burn, and make certain that the egg white topping does not touch the top of the meringue).
• Cover with foil and freeze for 8 or more hours.
• Remove from freezer (taking foil off immediately!) at least 1 hour before serving.
• **NOTE** if using a graham cracker crust mix 2 cups graham cracker crumbs with 1/3 cup plus 2 tablespoons melted butter or margarine and about 1/3 cup sugar.

FROZEN LEMON FLUFF DESSERT

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.

LEMON DANISH PASTRY

Steps:

• Preheat the oven to 200C / 395F / 180C. Line 2 baking trays with baking paper.
• On a lightly floured surface, roll the dough out to just over 30x40cm (about 12x16 inches). Use a 7.5cm (3 inch) round cookie cutter to cut out as many circles of dough as you can. You can gently re-roll the leftover dough to make more.
• Place the circles of dough onto the baking trays (6-8 on each), then let them rest for about 30 minutes
• Use your fingers to make a dent in the centre of each circle, then brush all over with the egg wash.
• Add about 1 tablespoon of lemon curd to the dent in each pastry.
• Bake for about 18 minutes or until golden, turning the trays after 10 minutes.
• Dust with icing sugar if desired or drizzle over a simple icing.

LEMON FREEZE DESSERT

Steps:

• Combine corn flake crumbs, 2 Tbsp sugar and melted butter in an 8 inch pie pan; mix well.
• Remove 1- 2 Tbsp of the mixture and reserve for topping.
• Press remaining mixture of crumbs to evenly form crust.
• Beat egg yolks until thick.
• Combine with condensed milk.
• Add lemon juice and lemon peel.
• Stir until thickened.
• Beat egg whites until stiff, not dry.
• Gradually add 3 Tbsp sugar to egg whites.
• Fold gently into lemon mixture.
• Pour into pie pan.
• Sprinkle with reserved crumbs.
• Freeze until firm.
• Remove from freezer 10- 15 minutes before serving.