Easy Frozen Lemon Dessert – Learn Like a Pro : The ideal delicious summer treat are these Creamy Frozen Lemon Bars with Graham Cracker Crust! They’ll make you pucker with anticipation and cool your taste receptors. A very wonderful way to end any summer barbecue or satisfy a late-night sweet desire!
Easy Frozen Lemon Dessert – Learn Like a Pro
INGREDIENTS
- 1/4 cup butter, melted
- 2 cups graham crackers (smashed into crumbs)
- 2 tablespoons granulated sugar
- 1 1/2 cup heavy cream
- 4Â large eggs (separated save yolks and whites in separate bowls)
- 1 cup sugar
- 1/2 cup fresh lemon juice
- Zest of one lemon
INSTRUCTIONS
First three ingredients (butter, graham cracker crumbs, and two teaspoons sugar) should be blended in a medium-sized bowl. Fill the pan with the graham cracker mixture, pressing it firmly. Use a 9 by 11-inch baking dish; after you’re done, keep some of the crumb mixture to sprinkle on top.
Whipping cream is whipped to stiff peaks in a large mixing bowl or the bowl of an electric mixer; leave aside. Separate the egg whites from the yolks; if the yolks get into the whites, the whites won’t whip well.
Beat the egg whites with a handheld or stand mixer until they become soft peaks. Beat in one cup of sugar until stiff peaks form, and then set aside.
Creamy, pale yellow egg yolks are achieved through beating. Beat in the lemon zest and juice until thoroughly combined.
Gently fold the egg yolks into the egg whites using a spatula; the ideal folding technique is to move the spatula up and down while alternately scraping down the bowl’s sides. Fold to ensure consistency. In the large dish of whipped cream, fold in the egg yolks and egg whites. To include, use the same folding technique.
Spread the prepared lemon filling equally throughout the pan that has been coated with graham cracker crumbs. Top with the remaining crumbs. For up to two months, cover and freeze for two hours. Freeze at least two hours before serving for optimal results.
Using a sharp knife, cut the frozen lemon bars into small squares. Present chilled!
FAQs AND QUESTIONs
CAN RAW EGGS BE EATEN IN DESERTS?
In this recipe, the eggs are frozen after the dish is prepared rather than “cooked.” Pick fresh, cold, free-range eggs, treat them with care, and adhere to recommended food safety procedures. The most sterile region of the egg is, in fact, its inside. Prior to breaking it, you must clean the exterior.
HOW TO STORE LEMON BARS
These frozen lemon bars are best stored in a glass or metal pan or baking sheet and covered well with plastic wrap. You can also individually store the lemon squares in an airtight container (after the bars are frozen and cut) and keep them in the freezer for about 2 months.
Creamy Frozen Lemon Bars’ Background
The Davis family has been making this dish for thirty years. My spouse recalls large family barbecues held at his Idaho grandparents’ house.
They would eat a variety of sides along with great steaks, and they would always finish with this frozen lemon dessert. From infants to the elderly, everyone cherished this cool summer treat.
My spouse remembers that during the summer, his mother would always have a pan of this in the freezer. After spending hours playing outside in the sweltering summer heat, he would take a small square.
It has the ideal ratio of sweet to sour, with a delightful crumble of graham cracker crumbs for texture. I recall thinking this tasted like a virgin frozen yogurt when I first joined the family.
