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.
(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!