Frosty Lemon Chiller Food

CLASSIC FROSTY LEMONADE RECIPE BY TASTY

Steps:

• To a blender, add the ice, lemon zest, lemon sorbet, and lemonade.
• Blend until smooth.
• Serve immediately to drink or freeze for 30 minutes to eat with a spoon.
• Enjoy!

FROZEN LEMON SOUFFLE

Steps:

• Wrap outside of a 3 1/2-cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.
• In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.
• Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).
• In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries and dust with confectioners' sugar.

FROSTY LEMON PIE

Steps:

• Combine ingredients in a glass and muddle, strain into a chilled martini glass, top with Lemon Zest Meringue.
• Place egg whites in small bowl, beat on high speed for 1 minute, add in sugar, almond liqueur, and zest. Continue beating until stiff peaks form. Put on top of drink, torch with a butane torch until tips are golden, serve immediately.

FROSTED LEMON COOKIES

Steps:

• Combine butter and sugar for cookies in a large bowl; beat with an electric mixer until fluffy. Mix in cornstarch. Add flour, lemon juice, and lemon peel; beat on low speed until a soft dough forms. Shape dough into a 2-inch diameter log. Wrap in waxed paper and chill in the refrigerator until firm, 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove dough from refrigerator and cut into 1/4-inch slices. Place cookies on an ungreased cookie sheet.
• Bake in the preheated oven until firm, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Repeat with remaining dough.
• While cookies are baking, combine powdered sugar, butter, lemon peel, lemon juice, and food coloring for frosting in a large bowl; beat with an electric mixer until smooth. Spread frosting onto cooled cookies. Let frosting dry completely before storing.

CREAMY LIME CHILLER

Steps:

• Place all ingredients in a blender; cover and process until smooth. Pour into chilled glasses; serve immediately.