LEMON ICEBOX DELIGHT RECIPE - (4.4/5)
Provided by Susan52
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350°F. Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Press the mixture into the bottom of a 9x13 glass baking dish that has been lightly sprayed with nonstick cooking spray. Bake for 12 to 15 minutes or until just bubbly. Cool completely. Next Layer: Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust. Next Layer: Whisk the sweetened condensed milk, egg yolk, and lemon juice together until combined and slightly thickened. Pour the mixture over the cream cheese layer and spread to the edges. Last Layer: Top with the remaining container of whipped topping and spread to the edges. Refrigerate at least 4 hours, but preferably overnight, before serving.
LEMON ICEBOX PIE
Steps:
- For the crust: Preheat the oven to 350°. Combine the cracker crumbs, sugar, and butter in a medium bowl. Mix with a fork until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes. Set aside to cool slightly, about 10 minutes.
- For the filling: Whisk together the condensed milk, lemon juice, egg yolks, and lemon zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, about 2 hours.
- Before serving, beat the heavy cream, powdered sugar, and vanilla in a large bowl with a mixer on medium speed until soft peaks form. Dollop on the center of the pie and serve.
LEMON ICEBOX DESSERT
I always remember my mom making this for her bridge club and hoping that when I got home from school she would have a piece left for me...she always did! -Sue Draheim
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour and sugar. Cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack., For filling, in a large heavy saucepan, combine egg yolks, 1 cup sugar, lemon juice and zest. Sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Add to the egg yolk mixture. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Remove from the heat; cool completely., In another large saucepan, combine egg whites, cream of tartar, and remaining sugar and water. Cook over low heat, beating with a hand mixer on low speed until mixture reaches 160°. Pour into a large bowl; beat on high until soft peaks form. Gently fold into yolk mixture. Spread over crust., For topping, in a small bowl, beat the cream and confectioners' sugar until soft peaks form; spread over filling. Combine coconut and orange zest; sprinkle over top. Cover and chill for 4 hours or overnight. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 19g fat (11g saturated fat), Cholesterol 150mg cholesterol, Sodium 141mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON DELIGHT
This recipe is very easy and cool. It requires very little baking. The longer it sits, the better it gets--if you can keep from eating it!
Provided by NORMAN
Categories Desserts
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
- In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
- Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 59.7 g, Cholesterol 105.2 mg, Fat 27.2 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 14.9 g, Sodium 149.8 mg, Sugar 44.4 g
LEMON ICEBOX (OR FREEZER) CAKE
I seem to be on a roll finding no-cook, quick & easy, make-ahead desserts & this 1 by Helen Corbitt from her cookbook w/the catchy title of "Helen Corbitt's Cookbook" doesn't end my trend. Her only comment was "This dessert freezes beautifully & I always keep 1 on hand for emergencies." If you are after a low-cal or low-fat dessert, this is not for you. If you want something yummy & decadent, then read on. My view is it would make having surprise guests an almost worthwhile emergency. Enjoy!
Provided by twissis
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter & sugar together.
- Add egg yolks, grated lemon peel, grated orange peel + the strained juices & mix well.
- Beat the egg whites till stiff & fold them into the butter mixture.
- Line the bottom of a 1-qt mold or cake tin w/ladyfingers (or pound cake fingers) & cover them w/a layer of the butter mixture.
- Repeat for as many layers as you can, ending w/ladyfingers or pound cake on top.
- Refrigerate overnite or freeze for at least 2 hours & then unmold to serve.
- Idea Option: Sub lime for the lemon? Yum!
Nutrition Facts : Calories 554.6, Fat 35.6, SaturatedFat 21.1, Cholesterol 235.1, Sodium 346.6, Carbohydrate 54.7, Fiber 1.3, Sugar 43.7, Protein 6.8
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