Best 2 Lemon Crunch Dessert Recipes

Welcome to the world of heavenly desserts, where flavors dance and textures tantalize! If you're seeking a delightful treat that combines the zest of lemons with the comforting crunch of a biscuit base, then the Lemon Crunch Dessert is your culinary destiny. This classic dessert captivates taste buds with its zesty filling, nestled between layers of buttery biscuit, creating a symphony of taste and texture that will leave you craving more. With its vibrant color and refreshing flavor, the Lemon Crunch Dessert is a perfect addition to any occasion, from casual gatherings to special celebrations. Embark on this culinary journey as we explore the secrets behind this delectable dessert and guide you through the steps to create your own unforgettable Lemon Crunch Dessert experience.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CRUNCH DESSERT

Lemon Crunch Dessert image

This dessert is so light and airy, it's going to be real hard not to eat the whole pie at once. It's sweet, tangy, and bursting with lemon flavor. The gingersnap cookie crust and the ginger/almond topping add a nice crunch to the pie. It will be a favorite at your next party.

Provided by Goldie Barnhart

Categories Puddings

Time 1h45m

Number Of Ingredients 16

Ingredients

CRUST
45 small gingersnap cookies, about 2 cups
5 Tbsp butter or margarine at room temperature
LEMON MOUSSE
2 pkg lemon gelatin, 3 oz. each
1 1/2 c boiling water
1 pt lemon sherbet, slightly softened
1 container low-fat lemon yogurt, 8 oz.
2 c thawed frozen whipped topping
1 pt fresh strawberries, hulled and rinsed cut into 1/4 in. slices
TOPPING
3 Tbsp sliced almonds
2 tsp granulated sugar
1/4 c reserved crumb mixture
FOR GARNISH
10 whole strawberries and lemon slices

Steps:

1. Have a 9 1/2 or 10-inch pie plate ready.
2. Crust: Crush cookies in food processor until you have fine crumbs. Add softened butter until moist. Then save a 1/4 cup of the crumb mixture for topping.
3. Press remaining crumb mixture in bottom and up the sides. Refrigerate for at least 30 minutes or until crust is firm.
4. Meanwhile, make the mousse. In a large bowl, dissolve gelatin in boiling water.
5. Stir in lemon sherbet until melted, then yogurt until blended. Refrigerate 15 minutes, stirring once or twice, or until mixture starts to set up and thick enough to hold its shape when dropped from a spoon. Gently stir in whipped topping until well blended.
6. Spread slightly less than half the mixture over the crust. Top with sliced strawberries.
7. Then add remaining mousse mixture, mounding slightly in center. Refrigerate up to 2 days at this point.
8. Topping: Mix the reserved 1/4 cup crumb mixture, the almonds, and sugar in a small (preferably non-stick) pan. Stir constantly over med-low heat 2 to 3 minutes (watch carefully it may burn). Cool completely.
9. Before serving sprinkle on top of pie and garnish with fanned strawberries and lemon slices.
10. NOTE: I made this for Easter and decided to use a springform pan. It turned out great! It should be easier to cut this way than in a pie plate.

NO COOK LEMON CRUNCH DESSERT RECIPE - (4.5/5)

No Cook Lemon Crunch Dessert Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 8

Ingredients

1 c pretzels, crushed
1 stick margarine, melted
3 c vanilla wafers, crushed
8 oz cream cheese, room temp
1 c confectioner's sugar
16 oz tub Cool Whip, divided
2 cans sweetened condensed milk
3/4 c lemon juice

Steps:

Combine pretzels, margarine, and vanilla wafers. Press into a 9x13 inch casserole dish. Combine cream cheese and sugar. Beat until smooth. Fold in 8 oz Cool Whip. Spread over crust. Combine milk and lemon juice and spread over second layer. Top with remaining 8 oz Cool Whip. Store in refrigerator. Garnish with crushed pretzels or crushed vanilla wafers if desired

Tips:

For a crispier topping, use a combination of butter and flour instead of just butter.
To make the filling thicker, add an extra egg yolk or a tablespoon of cornstarch.
For a more intense lemony flavor, use a combination of lemon juice and lemon zest.
If you don't have a pastry brush, you can use a spoon to spread the egg wash over the crust.
To prevent the filling from bubbling over, place a baking sheet under the pie plate before baking.
Let the pie cool completely before serving so that the filling has time to set.

Conclusion:

Lemon crunch pie is a classic dessert that is easy to make and always a crowd-pleaser. With its creamy, tangy filling and buttery, crumbly topping, it's the perfect way to end a meal. Whether you're serving it for a special occasion or just as a weeknight treat, this pie is sure to be a hit.