pucker up… a little sweet, a little sour.

by @according2kelly on April 15, 2008

lemon freeze with raspberry sauce

*this recipe needs to be made at least 24 hours in advance
preheat oven to 350 degrees
for the crust mix together:
1 1/4 c. graham cracker crumbs
1/3 c. sugar
6 T. butter, melted
put into the bottom of a 10-inch springform pan. (you can also use a 9″ x ” square or glass pan, just be sure to spray the bottom with pam.) bake for 10 minutes. cool completely.
for the lemon cream filling mix:
3 c. heavy whipping cream
all the lemon zest you can get from 2 large lemons, very finely grated (no white part)
lemon juice from 2 large lemons
1 1/2 c. sugar
first grate the zest off the lemons, before you cut & juice them. take out the seeds & pulp from the lemon juice. using an electric mixer, beat the above ingredients until blended & slightly thickened. (you do not want to make whipped cream.) pour into springform (or pyrex) pan over cooled graham cracker crust. cover with foil & freeze overnight, or up to a month.
do not thaw before serving (unless using the pyrex pan… then you want to let it thaw just a touch, so that the graham cracker crust doesn’t stick). when ready to serve, make raspberry sauce. remove sides of springform pan & cut into pie slices & drizzle raspberry sauce over individual servings. serves 10-12.
raspberry sauce:
(best if made immediately prior to serving)
1 (12 oz.) bag of frozen raspberries
3/4 c. water
3/4 c. sugar
put all of the above ingredients in a blender & puree.
yum! yum! yum!
10 comments
TravelinOma
TravelinOma

I wish you were my neighbor. I'd drop by daily to see what's cooking.

Shannon
Shannon

Mmmmmm... couldn't you just ship me some - overnite or something? LOL!

Kathryn
Kathryn

Your market must have restocked the lemons.

heather
heather

my sil & niece just made this for a family get-together and it was soo yummy. they have yet to give me the recipe...so THANKS!

Aranne and Dan
Aranne and Dan

This has nothing to do with this post (even though it does sound yummy!!) I just wanted to say thanks for the comment you left on my page... Thanks for thinking of us, it means a lot to hear that from other people!

LINDSAY
LINDSAY

Sounds yummy! The diet is going...alright I guess. I'm not too strict with it now. We don't think it's an allergy problem so I'm gradually starting to eat more and more of what I used to. It was rough for awhile though. I never knew what to eat.

Cafe Johnsonia
Cafe Johnsonia

Um, yeah. I think I could totally eat the whole thing!It sounds so refreshing.

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