Lemon Snow Freeze Food

LEMON SNOW

Steps:

• Separate yolks from whites.
• Place whites (and beaters) in freezer to cool.
• Stir yolks& combine with lemon pie filling in a heavy saucepan.
• Add boiling water& mix well.
• Cook over low heat until thickened.
• Add sugar to egg whites& whip.
• Mix with lemon/yolk mixture.
• Pour into dessert dishes& refrigerate.
• Top with a dollop of whip cream (optional).

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 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.

HOW TO FREEZE LEMONS OR LIMES

Steps:

• Quarter lemons and place in single layer on cookie sheet. Place in freezer until frozen. Place in ziplock bag and remove as needed. Lemons can be frozen whole but they will be mushy when defrosted although the juice will be fine.
• You can also freeze lemon slices the same way.
• The juice can be frozen in ice cube trays for use layer as well as the zest.

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.

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.