Best Lemon Freeze Recipes

LEMON FREEZE PIE

Steps:

• To Make Crust: Mix together 2 2/3 cup graham cracker crumbs and sugar. Stir in melted butter or margarine. Press mixture evenly into a 9x13 pan.
• In a large bowl combine lemon pie filling, condensed milk, lemon juice, and fruit cocktail. Stir until thoroughly combined. Spread mixture over graham cracker crust. Top with whipped topping. Sprinkle with 1/3 cup graham cracker crumbs. Freeze overnight before serving. Freeze any leftovers.

LEMON GRAHAM FREEZE

Steps:

• Place milk in a small bowl; add beaters to bowl. Freeze for 25-30 minutes or until soft crystals form around edges of bowl. , Beat milk until stiff peaks form. Gradually add the sugar, lemon juice and food coloring if desired. , Place five graham crackers in an ungreased 11x7-in. dish; pour milk mixture over crackers. Crush remaining graham cracker and sprinkle over top. Cover and freeze until firm.

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.

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.

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.

EASY LEMON FREEZE

Steps:

• Preheat oven to 375F . Line an 8x8-inch baking dish with parchment paper, overlapping two sides for easy removal.
• Melt butter in small saucepan. Stir in sugar and crumbs. Reserve 1 tablespoons for garnish. Pat crumbs on bottom of prepared bakng dish.
• Bake in preheated oven for 5 minutes.
• Prepeare lemon pie filling as per package directions and let cool.
• Combine pie filling, sweetened condensed milk and lemon juice in a medium bowl. Mix until smooth.
• Spread into prepared pan. Top with whipped cream and reserved crumbs.
• Freeze 3 hours. Cut into squares. If desired, garnish with lemon slices before serving.

LEMON DAIQUIRI FREEZE

Steps:

• Combine all ingredients.
• Transfer to a large plastic container.
• Place in the freezer overnight.
• Remove about 10 minutes before serving.
• Serve in fancy glasses.

LEMON FREEZE

Steps:

• Combine crumbs, sugar and butter in 8" pie pan. Remove 2 -4 tablespoons crumb mixture and reserve for topping. Press remaining crumb mixture evenly and firmly around sides and bottom of pan. Beat egg yolks until thick and lemon colored. Combine with sweetened condensed milk. Add lemon juice and lemon peel and stir until thickened. Beat egg whites until stiff but not dry. gradually beat in 3 tbsp. sugar. Fold gently into lemon mixture. Pour into pan; sprinkle with reserved crumbs. Freeze until firm.

LEMON FREEZE

Steps:

• 1. Preheat the oven to 325F.
• 2. Mix all the crust ingredients in a bowl using a fork and then your hands, until dough comes together in a ball.
• 3. Flatten the dough into a disk.
• 4. Lift the removable base from a 9 or 10-inch flan pan and cover it with a piece of parchment paper cut to fit. Place the flattened dough onto the parchment paper.
• 5. Cover with a piece of plastic wrap and roll the dough out to the edges of the parchment paper.
• 6. Return the base with the rolled-out dough on the flan ring and, with your fingers, gently press the edges of the dough about a 1/4 inch or so up the sides of the pan.
• 7. Bake until lightly browned, about 5-7 minutes. Let cool.
• 8. ASSEMBLY
• 9. Whisk together the egg yolks, honey, and lemon juice in a double boiler or in a glass bowl sitting above a pot of boiling water. Cook the mixture until it turns from thin, frothy and bright yellow to thick, creamy, and butter-colored consistency, about 10-15 minutes.
• 10. Remove from the hear and let cool at room temperature. To speed up the process, place the glass bowl in a larger bowl with ice.
• 11. Beat the egg whites until stiff.
• 12. Gently fold the yogurt into the cooled lemon mixture.
• 13. Gently fold in the beaten egg whites.
• 14. Pour the entire mixture into the cooled crust and freeze.
• 15. Remove from the freezer and let stand in the refrigerator for about 20 minutes before serving.