Tangy Lemon Freeze

Serves: 9
Total Calories: 340


* See note below.
1 1/4 cups graham crackers crumbs (about 18 squares)
6 tablespoons butter or margarine, melted
1/4 cup sugar
1/4 cup butter or margarine
3/4 cup sugar
1/3 cup lemon juice
dash salt
3 eggs lightly beaten
1 pint vanilla ice cream softened
1 pint vanilla ice cream softened


* Preparation Time: About 1 hour Freezing Time: About 1 hour Preparation Time: 10 minutes Freezing Time: At least 1 hour or up to 2 days Standing Time: 15 to 20 minutes In a medium bowl, mix crumbs, butter or margarine, and sugar until combined. Press into bottom of an 8 x 8 x 2-inch baking pan. Chill while preparing filling.

In a medium saucepan over medium heat, melt butter or margarine. Stir in sugar, lemon juice and salt. Stirring, cook until sugar dissolves. Gradually stir about one-third of hot mixture into eggs until blended, then return mixture to saucepan. Cook and stir over low heat until thickened (do not boil). Cover and chill, about 30 minutes, stirring once.

Carefully spread ice cream over crust. Spread half of the chilled lemon sauce over top. Freeze at least 1 hour or until firm.

Remove dessert from freezer. Spread with ice cream. Top with remaining lemon sauce. Freeze at least 1 hour or until firm. Serve or cover and store in freezer up to 2 days.

Bell: Fifteen to 20 minutes before serving, place dessert in refrigerator to soften. To serve, set baking pan on a warm damp towel briefly before cutting. Garnish individual servings with a fresh strawberry or a few slices of kiwifruit if desired.

Nutritional Facts:

Serves: 9
Total Calories: 340
Calories from Fat: 200

This Tangy Lemon Freeze recipe is from the Make Ahead Cookbook. Download this Cookbook today.

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