Lemonade Ice Cream Squares Food

FROZEN LEMON SQUARES

Steps:

• Mix graham crumbs and margarine; press onto bottom of 9-inch square pan.
• Beat yogurt and concentrate with mixer until blended; spread over crust.
• Freeze 4 hours or until firm. Serve topped with COOL WHIP.

PINK LEMONADE BARS

Steps:

• Make the crust:
• Position rack in center of oven and preheat to 350°F. Grease 8x8" baking pan with butter or nonstick cooking spray. Line pan with parchment, leaving a generous overhang on all sides, and grease parchment with butter or nonstick cooking spray.
• Purée flour, powdered sugar, salt, and lemon zest in a food processor until combined. Add 6 Tbsp. butter and pulse just until dough forms.
• Press dough into bottom of prepared pan and about 1/2" up sides. Chill at least 30 minutes.
• Prick bottom of crust with a fork and bake until light golden brown, about 20 minutes.
• Make the filling and bake bars:
• Purée raspberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl.
• Whisk eggs, granulated sugar, and lemon juice in another medium bowl. Whisk in pomegranate juice, salt, and 1/4 cup raspberry purée until smooth, then whisk in flour until combined. (Reserve remaining raspberry purée for other use.) Pour filling into crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.
• Transfer pan to a wire rack and let cool completely. Loosen edges with an offset spatula or butter knife, then use parchment paper overhang to remove bar from pan. Place bar on parchment on a cutting board and cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars. Dust bars with powdered sugar.
• Do Ahead
• Raspberry purée can be made and chilled in an airtight container for up to 3 days. Assembled bars can be chilled in a single layer in an airtight container for up to 5 days.

LEMON ICE CREAM BARS

Steps:

• Make the lemon curd: Combine the egg yolks, granulated sugar and lemon juice in a medium saucepan over medium heat; cook, whisking, until the mixture begins to thicken, about 8 minutes. Stir in the butter, 1 piece at a time, with a wooden spoon. Cook, stirring, until thick enough to coat the back of the spoon, about 7 more minutes. Strain through a fine-mesh sieve into a medium bowl, pressing the curd through with a rubber spatula. Stir in the lemon zest and salt. Fill a large bowl halfway with ice. Set the bowl of curd on the ice and let cool completely, stirring occasionally.
• Make the bars: Coat an 8-inch-square baking dish with cooking spray and line with foil, leaving an overhang on 2 sides. Pulse the cookies in a food processor until finely crushed. Slowly add the melted butter and lemon zest and pulse until the mixture starts coming together.
• Transfer the crumb mixture to the prepared baking dish and press firmly into the bottom. Spread the ice cream over the crumb mixture with a rubber spatula; spread the lemon curd on top. Cover with plastic wrap and freeze until firm, about 4 hours or up to 2 days.
• Lift out of the pan using the overhanging foil. Cut into pieces and dust with confectioners' sugar.

PINK LEMONADE DESSERT

Steps:

• In a bowl, combine cracker crumbs and sugar. Stir in butter. Press into a greased 13-in. x 9-in. dish; set aside. , In a blender, combine milk and lemonade concentrate; cover and process until well blended. Fold in the whipped topping and food coloring if desired. Spread evenly over crust. Cover and refrigerate for 2 hours or until firm.

LEMONADE ICE CREAM

Steps:

• In medium bowl, combine whipping cream, sweetened condensed milk, lemonade concentrate and if desired, food coloring.
• Pour cream mixture into freezer container of 4 to 5 quart ice cream freezer. Freeze according to manufacturer's directions. If desired, ripen about 4 hours.

CREAMY LEMONADE SOFT-SERVE ICE CREAM

Steps:

• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add lemonade concentrate and powdered sugar; stir until well combined. Pour into a freezer-safe bowl and freeze until solid, 4 hours to overnight.