LEMON ICEBOX DESSERT RECIPES

Name: Lemon Icebox Dessert
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 12-16 servings.
Ingredients: 1-1/2 cups all-purpose flour; 4-1/2 teaspoons sugar; 3/4 cup cold butter; FILLING:; 8 large eggs, separated; 2 cups sugar, divided; 2/3 cup lemon juice; 3 tablespoons grated lemon zest; 1 tablespoon unflavored gelatin; 1/2 cup plus 2 tablespoons cold water, divided; 1/2 teaspoon cream of tartar; TOPPING:; 1 cup heavy whipping cream; 1 tablespoon confectioners' sugar; 1 cup sweetened shredded coconut; 1 tablespoon grated orange zest

LEMON ICEBOX DESSERT RECIPE: HOW TO MAKE IT

Lemon Icebox Dessert Recipe: How to Make It image

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

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 12-16 servings.

Number Of Ingredients 16

Ingredients

1-1/2 cups all-purpose flour
4-1/2 teaspoons sugar
3/4 cup cold butter
FILLING:
8 large eggs, separated
2 cups sugar, divided
2/3 cup lemon juice
3 tablespoons grated lemon zest
1 tablespoon unflavored gelatin
1/2 cup plus 2 tablespoons cold water, divided
1/2 teaspoon cream of tartar
TOPPING:
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 cup sweetened shredded coconut
1 tablespoon grated orange zest

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, FatContent 19g fat (11g saturated fat), CholesterolContent 150mg cholesterol, SodiumContent 141mg sodium, CarbohydrateContent 40g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

LEMON ICE-BOX CAKE II RECIPE | ALLRECIPES

Lemon Ice-Box Cake II Recipe | Allrecipes image

This easy, luscious cake is actually better made a day or two in advance. Store in refrigerator until ready to serve.

Provided by prissycat

Categories Desserts Fruit Desserts Lemon Dessert Recipes

Yield 1 - 4 layer cake

Number Of Ingredients 4

Ingredients

1 (18.25 ounce) package lemon cake mix
2 (14 ounce) cans sweetened condensed milk
½ cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed

Steps:

Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.
Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.

Nutrition Facts : Calories 482.7 calories, CarbohydrateContent 74.4 g, CholesterolContent 33.3 mg, FatContent 17.9 g, FiberContent 0.4 g, ProteinContent 8.1 g, SaturatedFatContent 11.5 g, SodiumContent 398.4 mg, SugarContent 61 g

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