Best 7 Frozen Lemon Crunch Recipes

FROZEN LEMON CRUNCH

Steps:

• Whip milk until stiff, add lemon juice, and whip until very stiff.
• Beat eggs, 1/2 cup of sugar and salt together until thick and creamy.
• Fold in whipped milk and grated rind.
• Pour into icecream trays.
• Mix cornflakes, 3 tablespoons sugar and butter.
• Sprinkle over filling.
• Freeze until firm.

FROZEN LEMON SQUARES

Steps:

• HEAT oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter in small bowl; press firmly onto bottom of ungreased 8 or 9-inch square pan. BEAT egg yolks, sweetened condensed milk, lemon juice and food coloring in small bowl. Pour into prepared pan. BAKE 30 minutes. Cool. Top with whipped cream. FREEZE 4 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. Dessert can be chilled instead of frozen.
• Calories 581, Total Fat Grams26.3, Calories From Fat 237, Saturated Fat Grams 15.1, Saturated Fat Grams Pct DailyValue 75, CholesterolMilligrams 178, SodiumMilligrams 289, Sodium Milligrams Pct Daily Value 12, Potassium Milligrams 74, Potassium Milligrams Pct Daily Value 2, Total Carbohydrates Grams 45.2, Total Carbohydrates Grams Pct Daily Value 15, Dietary Fiber Grams 0.6, Dietary Fiber Grams Pct Daily Value 2, Sugars Grams 33.9, Protein Grams 5.9, Protein Grams Pct Daily Value 12, Vitamin A Pct Daily Value 15, Calcium Pct Daily Value 4, Thiamin Pct Daily Value 6, Niacin Pct Daily Value 10, Vitamin C Pct Daily Value 16, Folate Pct Daily Value 15, Magnesium Pct Daily Value 3,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

LEMON CRUNCH

Steps:

• Bottom Layer: Combine all 6 ingredients in medium bowl until crumbly.
• Reserve 1 cup for topping.
• Press remaining crumb mixture firmly in ungreased 9x9 inch pan.
• Bake in 350F oven for 15 minutes.
• Remove from oven.
• Lemon Filling: Beat eggs in heavy medium saucepan.
• Add remaining 3 ingredients.
• Heat and stir on medium until thickened.
• Spread evenly over crumb layer in pan.
• Sprinkle reserved crumb mixture over top.
• Bake for about 20 minutes until golden brown.
• Let stand in pan or wire rack until cool.
• Cut into 36 squares.

FROZEN LEMON CRUNCH

Steps:

• Melt butter in skillet; add cornflakes, brown sugar, and pecans. Cook and stir until sugar melts and caramelizes slightly. Set aside. In small saucepan, beat egg yolks and sugar until light and foamy. Cook over low heat until thick. Add lemon juice and rind. Cool. In large bowl, beat egg whites with salt until stiff. Fold in cooled egg yolk mixture and whipped cream. Place half of cornflakes mixture on bottom of springform pan. Pour in lemon mixture and top with remaining cornflakes mixture. Freeze a minimum of 4 hours.

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 CRUNCH

Steps:

• Blitz ginger nuts in a food processor until they are ground down.
• Melt butter in a saucepan. Take off the hob, and add the ginger nut mix to the butter. Mix well.
• Add the ginger nut mix to a 30cm flan dish, and press down well to make a strong base. Place in freezer while you complete the other steps.
• In a bowl, whisk the condensed milk, double cream, lemon juice and zest until thick and creamy
• Pour the lemon mix over the biscuit base, and grate over as much chocolate as you like. Chill overnight.

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.