Lemon Snow Freeze Recipes

LEMON SNOW FREEZE

Steps:

• Combine graham cracker crumbs with 2 tablespoon of the sugar, and melted butter.
• Press mixture on bottom and sides of lightly buttered pie pan.(the recipe calls for a refrigerator tray but I don't have a clue what that is).
• Beat egg yolks until thick.
• Combine with condensed milk.
• Add lemon rind and juice gradually, stirring until thick.
• Stir in 1 cup coconut.
• Whip egg whites until foamy.
• Gradually beat in rest of sugar, then beat until stiff.
• Fold into lemon mixture.
• Pour into tray (pie pan)
• Sprinkle top with remaining coconut.
• Chill in freezer until firm about 4 to 6 hours.

LEMON FREEZE

Steps:

• Combine all ingredients in a food processor. Puree until smooth. Pour into a 9x9-inch metal baking dish and freeze for about 4 hours until solid.

FREEZER PRESERVED LEMONS

Steps:

• Fill a sink or large bowl with a mixture of cold water and ice. Fill an 8-quart pot two-thirds full of water. Place pot over high heat, and bring to a boil. Remove from heat, and add lemons. Allow lemons to sit for 1 minute, then immediately remove them and place in the ice water bath. This will remove any wax or pesticides.
• In a medium bowl, combine salt and sugar. Cut lemons in quarters from the end down to about 3/4 inch from the other end; leave quarters attached at one end. Divide salt and sugar mixture evenly among lemons, heaping it in the spaces between the quarters of each lemon. Place lemons in freezer bags, and freeze for one month.
• To use, remove from freezer and cut into quarters. Separate pulp from skin, and discard pulp. With the point of a small knife, remove and discard any pith. Cut skin into julienne or dice.

LUSCIOUS LEMON SNOWBALLS

Steps:

• Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
• Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
• Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.

LEMON SNOW PUDDING

Steps:

• In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.

LEMON FREEZIES

Steps:

• Pour 3/4 cup lemonade into each ice pop cavity, leaving 1/2 inch clear at the top. Transfer ice pop tray carefully to the freezer. Freeze for 1 1/2 hour. Insert a popsicle stick into each ice pop. Freeze until solid, about 1 1/2 hour more.

LEMON SNOWDROPS

Steps:

• Preheat oven to 350°. Cream butter, confectioners' sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour. Shape teaspoonfuls of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar. Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely., For filling, whisk together egg, sugar, lemon zest and lemon juice in a small heavy saucepan over medium-low heat until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil). Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour., To serve, spread lemon filling on half of cookies; cover with remaining cookies. If desired, dust with confectioners' sugar. Store leftovers in refrigerator. Freeze option: Freeze unfilled, undecorated cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.