50s Frozen Lemon Crumb Dessert Food

'50S FROZEN LEMON CRUMB DESSERT

Steps:

• 1. Mix flour,brown sugar,butter and nuts until crumbly. Spread on foil lines baking sheet. Bake at 350 degrees 10 minutes or until golden. Cool. Break apart into crumbs. Line 9x5-inch loaf pan or ice cube tray with foil, leaving 1 1/2 inch collar around edges. Sprinkle 2/3 of the crumb mixture in bottom. Beat egg yolks until thick and lemon colored. Blend in milk. Add lemon peel and lemon juice. Stir until thickened. Beat egg whites until foamy. Gradually add sugar. Continue beating until stiff peaks form. Fold into lemon mixture. Pour mixture into prepared pan. Sprinkle remaining crumbs on top. Freeze until firm. When frozen,lift from pan and slice.

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 FLUFF DESSERT

Steps:

• Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.